SCAE Roasting Intermediate

Arlene Wong

Posted on November 24 2014

Roasting Intermediate focused on the basic of roasting but students must learn how to introduce chemical conditions and understand principles that cause the physical properties and reactions. They must also know how to differentiate the stages between green coffee to roasted coffee. Our students caught up quickly due to their previous experience, and they too share experience of their own which make every class very interesting for our instructors too. 

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