tags: [] - coffee/roasting - coffee/education aliases: - Roasting course conclusion - Coffee roasting module 7

Module 7 — Course Conclusion¶

Tags: #coffee/roasting #coffee/education Aliases: Roasting course conclusion, Coffee roasting module 7 Related: Roasting MOC | Module 6 - Defects, Troubleshooting & Best Practices | Specialty Coffee | Coffee Jobs Status: ✅ Complete

Overview¶

Module 7 concludes the coffee roasting course, drawing together the knowledge from green coffee fundamentals (Module 2), roasting science (Module 3), equipment and profiles (Module 4), sensory evaluation (Module 5), and defect troubleshooting (Module 6). This module summarises the key competencies developed, outlines pathways for further learning, and points toward professional development opportunities in the specialty coffee roasting sector.

Course Summary¶

What Has Been Covered¶

Module	Core Competency
Module 2 — Green Coffee Fundamentals	Understanding green coffee quality, origin, processing, and variety as the foundation of roast potential
Module 3 — The Science of Roasting	The physical and chemical changes during roasting; Maillard reaction, caramelisation, RoR, and development time
Module 4 — Equipment & Profiles	Roaster types; profile management; software tools; charge, development, and drop decisions
Module 5 — Sensory Evaluation	Cupping; the SCA Flavour Wheel; mapping sensory findings back to roast decisions
Module 6 — Defects & Troubleshooting	Identifying roast defects; distinguishing roast from green defects; best practices for consistency and safety

The Complete Roasting Workflow¶

A competent specialty roaster is capable of:

Evaluating green coffee through cupping and physical inspection
Designing a roast profile appropriate to the coffee's origin, variety, and intended use (espresso or filter)
Executing the profile with control of RoR, development time, and drop temperature
Evaluating the roasted coffee through systematic cupping
Identifying and diagnosing any defects detected; adjusting the profile accordingly
Maintaining consistent, repeatable output across production batches

Next Steps and Further Learning¶

SCA Roasting Skills Programme¶

The Specialty Coffee Association Roasting Skills Programme offers three levels of certification: - Foundation: Core concepts; introduction to roasting principles - Intermediate: Profile management; sensory evaluation in roasting context; equipment operation - Professional: Advanced profile development; quality systems; commercial roastery management

See Coffee Jobs for career pathways in roasting.

Q Grader Certification¶

The Coffee Quality Institute Q Grader programme provides professional-level sensory evaluation certification — highly valuable for green coffee buyers and head roasters who need to evaluate and communicate quality across the supply chain.

Practical Continued Learning¶

Cup regularly — every week; across different origins, roasters, and roast levels
Maintain a roast log for every production roast; track and compare profiles
Explore: visit origin farms (understanding green coffee firsthand); attend coffee trade events (SCA Expo, World of Coffee)
Read: Roasting MOC provides links to all foundational and advanced roasting articles in Coffeepedia

Key Facts¶

Competent roasting requires integrating green coffee knowledge, roasting science, profile management, and sensory feedback into a consistent workflow
SCA Roasting Skills Programme provides a formal certification pathway at Foundation, Intermediate, and Professional levels
Q Grader certification (CQI) is the standard for professional sensory evaluation in the specialty coffee supply chain
Continued improvement requires regular cupping practice, detailed roast logging, and active comparison of results against reference roasts

References¶

Changelog¶

Date	Change
2026-04-29	Note created

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