Roasting gives you an understanding of the roasting process, including the roast cycle and how to control sensory aspects of the coffee by roasting light or dark. In addition, this module covers roast defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production.

Professional gives you the skills and knowledge needed as a manager to plan and execute quality control, create a product range to meet different preferences, calculate production costs and ensure efficient production.

Advanced skills in profile development and sensory evaluation of different profiles are tested. Knowledge of the fundamental chemistry of coffee is tested as well as the chemical reactions happening during coffee roasting. Roastery management include principles of manufacturing efficiency and capital expenditure decision making is tested.

Prerequisites for this module are:

• Roasting Intermediate
• Sensory Intermediate
• Green Coffee Intermediate

Specific Objectives:

• Ability to control and match color within different and specified time limits
• Identify by visual assessment different roast colors
• Identify by sensory analysis different roasting profiles of the same color with varying development time and rate of change by using the official roasting evaluation form
• Create, discuss, and analyze profiles using terminology from keyword list
• Configuration and use of roast profile software
• Perform calculations on rate of change on a known roast curve
• Understand and analyze roasting operations using workflow optimization methods including LEAN production and PIC concepts
• Describe the two main browning reactions in terms of sequence and flavor development and which basic molecules are involved in the different browning reactions
• Explain the principles of heat transfer, how the heat enters and distributes inside the bean and how they are generally applied to the roasting process
• Describe how/which types of heat transfer are adjustable during the roasting process including different roasting technologies
• Visual identification of roasting defects on beans and/or pictures: Scorching, Tipping and Facing
• Shelf life: Degassing and valves. Barrier materials. Flushing. Grinding.
• Pre/post considerations, bean selection, number of components, product purpose (espresso, filter, milk, sugar)
• Cupping (Green coffee selection, roast profile evaluation, roast profile evaluation form, quality control methods – in/out, triangulation and downstream quality control)
• Chemical and physical transformation (describe Green coffee chemistry and the relevant transformations during roasting, the chemical differences of processing methods during roasting and how they impact color and flavor profile, gas formation, acid degradation and formation, physical reasons for solubility, chemical reasons for solubility and chemical causes of roast color and its importance) 

This is one of the Coffee Diploma System Professional modules, 25 credits will be awarded after completion.