{"id":2459,"date":"2021-06-15T10:23:35","date_gmt":"2021-06-15T08:23:35","guid":{"rendered":"https:\/\/itcacademy.nl\/en\/?page_id=2459"},"modified":"2025-03-03T12:54:44","modified_gmt":"2025-03-03T11:54:44","slug":"course-roasting-intermediate","status":"publish","type":"page","link":"https:\/\/itcacademy.nl\/en\/course-roasting-intermediate\/","title":{"rendered":"Course Roasting Intermediate"},"content":{"rendered":"
Date and location<\/a><\/div>\n

Course Roasting Intermediate<\/h1><\/td>

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General<\/td>\n<\/tr>\n
During the Roasting Foundation training you have gained the necessary basic knowledge and insight into the roasting process. In the Roasting Intermediate course we build on this knowledge. We go deeper into all roasting phases. You will do various roasts. You will learn more about the flavour aspects of roasting and how to recognize roast defects by taste.<\/p>\n

For this training, you can apply for the internationally recognized SCA Roasting Intermediate certificate<\/td>\n<\/tr>\n

Duration<\/td>\n<\/tr>\n
Three course days of 7 hours. We start at 10 am, we finish at 5 pm.<\/td>\n<\/tr>\n
Preliminary education<\/td>\n<\/tr>\n
We recommend that you have obtained the Roasting Foundation<\/a> certificate or have experience as a coffee roaster.<\/td>\n<\/tr>\n
Cost<\/td>\n<\/tr>\n
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    \n
  • Training: € 1.527,00 excl. VAT (€ 1.847,67 incl. VAT) (including training materials and lunch)<\/li>\n
  • SCA exam (optional): € 130,00 excl. VAT (€ 157,30 incl. VAT)<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
Dates<\/td>\n<\/tr>\n
\n\n\n\n\n\n\n\n\n\n\n\n
jun<\/div>
15<\/div><\/a><\/td>
Lesdata: ma 15 juni 2026, di 16 juni 2026 en wo 17 juni 2026<\/td><\/tr><\/table>

Register? Click on a course date above and select 'Register'.<\/p><\/td>\n<\/tr>\n

Training materials<\/td>\n<\/tr>\n
No additional training materials are required for this training. A work or internship place at a coffee roaster would be fantastic!<\/td>\n<\/tr>\n
For whom?<\/td>\n<\/tr>\n
Coffee roasters that have practical experience but no theoretical foundation, coffee sellers who want to have more insight into the product they are selling, coffee buyers, upcoming coffee roasters who want to discover whether the profession of roasting coffee is something for them. Baristas who want to understand their coffee roaster or supplier. Individuals who want to get the most out of their coffee hobby. Because whether you burn on a 35 kilo or 500 gram burner, the principle remains the same!<\/td>\n<\/tr>\n
Examination<\/td>\n<\/tr>\n
Het Intermediate praktijkexamen vindt plaats op de laatste lesdag. Heb je het praktijkexamen gehaald en wil je ook het SCA certificaat behalen? Dan kan je na afloop van de training thuis het online SCA theorie-examen doen. Met de kennis die je tijdens de training opdoet, ben je in staat om het theorie-examen te halen.
Lees onze SCA<\/a> pagina voor meer informatie.<\/td>\n<\/tr>\n
Specialty Coffee Association (SCA)<\/td>\n<\/tr>\n
The SCA has created a coffee diploma of which ITC Academy offers all modules. An internationally recognised certificate for your knowledge and skills as a Roaster is, of course, the crowning glory of your work. For more information on the certification system, please visit the SCA website<\/a>.<\/td>\n<\/tr>\n
Program<\/td>\n<\/tr>\n
You will learn…<\/p>\n
    \n
  • what is the influence of heat transfer on the roasting process;<\/li>\n
  • the relationship between roast profile and flavour;<\/li>\n
  • how you can achieve the same colour with different roast profiles;<\/li>\n
  • How to recognize roast defects in appearance and taste and how to prevent them;<\/li>\n
  • what basic chemical changes occur in the bean during the roasting process;<\/li>\n
  • to speak in the terminology of the industry;<\/li>\n
  • how to calculate the percentage of weight loss and change in volume;<\/li>\n
  • how to set up the ideal workplace;<\/li>\n
  • What you need to set up a roastery.<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
Further training<\/td>\n<\/tr>\n
Tastes like more? You might want to take a look at the following courses:<\/p>\n