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SCI Roasting Level 3

In this course you will learn:

  • Advanced roast profiling for particular types of bean (processes, density, flavor-related attributes) and specific extraction methods.
  • Blending and advanced sensory analysis for master roasters.
  • Roast coffee quality improving programs: standardization of roasting and brewing protocols;
  • Developing roast coffee product portfolios and roast coffee menu upgrading; •Hot and cold brew improvements and innovation;
  • Coffee pairing with food and desserts;
  • Outcompeting rival blends.

This course is 2days. 

Book this course online by clicking the following button


For more information, please contact Peter at 

Earlier Event: November 20
SCI Cafe Course level 1
Later Event: December 11
SCI Coffee Level 2