ROA
6722
Academy Course
SCA Coffee Roasting — Professional
Roasting at scale: flavour development, production control, and the sensory-driven decisions that hold quality steady.
Format
In person · Online
Duration
3 Days
Level
Professional
Next Cohort
22–24 October 2026
What You'll Learn
Eight core competencies to master in this course.
1
Design roast profiles deliberately around a target flavour outcome.
2
Manage production roasting: batch sequencing, cooling, and throughput.
3
Use sensory feedback loops to correct profiles in real time.
4
Diagnose inconsistency across a full production day.
5
Build quality control systems for a working roastery.
6
Train and calibrate other roasters against a house standard.
7
Balance flavour ambition against cost, yield, and consistency.
8
Lead a roasting program that holds its standard at scale.
Who It's For
- Roasting Intermediate graduates ready to lead a program.
- Head roasters responsible for consistency at scale.
- Roastery owners setting the quality standard for a team.
- Roasters preparing to train or manage other roasters.
Prerequisites
- SCA Coffee Roasting — Intermediate, or equivalent production experience.
- Comfort reading and adjusting a roast curve independently.
The Instructor
Maryam Tabatabaei
Authorized SCA Premier Trainer · Q-Arabica GraderTaught by Maryam.
Maryam is an Authorized SCA Premier Trainer and a Q-Arabica Grader certified under the SCA Q Coffee System (formerly the Coffee Quality Institute) — one of the few practitioners in the United Arab Emirates who holds both credentials at once.
She placed fourth at the HB Best Batch Roasting Championship (Feb 2026), judged the UAE National Roasting Championship (Jan 2026), and presented at Gulfood 2026’s Specialty Coffee Stage. Cohorts in her studio are kept to six learners — closer to a master class than a campus.
“I will not teach you what to think about coffee. I will teach you how to taste it for yourself.”
SCA Authorized TrainerQ-Arabica Grader · SCAUAE Roasting Championship Judge4th · HB Best Batch RoastingGulfood 2026 · Specialty Stage
Frequently Asked
Is this course focused on flavour or business?
Both. Professional-level roasting means holding a flavour standard while managing cost, yield, and a team — this course covers all three.
Will I learn to train other roasters?
Yes. Day 3 is built specifically around calibrating and training a team to a shared standard.
Next Step