SCA certified training – Certified Coffee Roaster Skills Program

Toaster certificate

Fun fact: Did you know that coffee passes through 165 hands before it reaches your cup?

The most important players in the whole process are: the Producer, the Roaster and the Barista, they are the ones who define the coffee in your cup.

A bit of history, in 3 waves: in the first wave, coffee as a commodity at the beginning of the 20th century is made known to the world with the invention of the espresso machine;

In a second wave, the coffee experience broadened with the appearance of international chains such as Starbucks, Costa and Italian brands; the Barista, cappuccino, various coffee recipes and Latte Arte appeared;

The third wave sees the emergence of specialty coffee and the Direct Trade connection and certifications; Organic, Fair Trade and Rain Forest Alliance coffees, with a consequent increase in quality through new, lighter roast profiles, which show other flavors or notes, thus providing new experiences. The main stages of coffee production are:

• Harvesting

In manual harvesting, the ripest fruits (characterized by their reddish color) are selected and picked by hand, which results in a homogeneous and quality harvest. Removal is a mechanized harvesting process in which all the fruit is picked at the same time, so that a subsequent check is usually carried out for a more detailed selection.

• Processing

The grains are first washed and all impurities removed. The peel and pulp are then removed, leaving the fruit ready for fermentation which will result in a seed that is ideal for drying. They are then left to dry until they are ready for the next steps. This processing can be done using the dry or wet method. Depending on the method you choose, the taste of the coffee will have different characteristics in terms of acidity and aroma.

• Healing

It occurs immediately after drying. Its main function is to remove the husk that covers the coffee bean in order to classify it according to its quality, shape and size. It is after the coffee has been dried that the beans are ready for roasting.

• Roasting

It is in the roasting phase that the coffee’s most characteristic flavors and aromas are defined. The grain is subjected to high temperatures of over 200°, causing it to increase in size by 80-100%, lose between 12-20% of its weight and finally acquire its characteristic color. We roast the coffee in our PROBAT P05 III roaster