Post New Ad
03 February 2021

Online Courses Now Available!

Check out our new range of courses, available online


Online Courses

In light of recent events and in order to help us to continue to provide support and training for our current and new clients, the London School of Coffee is now offering a range of courses online.

For more information, please head to LSC Online at the top of this page.


SCA Green Coffee Intermediate Online



An introduction to Green Coffee Grading and Coffee Contracts plus Green Coffee portfolio management for the small roastery buyer and more.
Location: Online, live using Microsoft Teams, and one day at our Fulham Training Campus


Length: Three days in length, two of which are half days.

Max capacity: 6 people

What you need: Check


What to expect:

This course is best for those already working in the area with a firm knowledge of the basic skills and covers the Principles of Coffee Growing and Processing,

The course is broken down into the following three areas:

Principles of Coffee Growing and Processing,

Introduction to Green Coffee Grading,

Coffee Contracts and Green Coffee Portfolio Management for the Small Roastery Buyer.


Course Breakdown:


The course provides you with the key information to enable you to sit your Intermediate Level Green Coffee qualification which consists of 4 short practical exams and a written exam (25 questions with a pass rate of 70% required).



Successful completion of the Intermediate course will result in 10 points gained towards the SCA diploma.

Unlimited access to the LSC Online Community* to enable you to continue to grow your knowledge in a fun, supportive online environment. You will also be provided with a training kit to use during your online training.


Still not sure? Well here is why we think you should choose London School of Coffee Online?

- Experience the same high-quality training, as delivered at our venue in London, with the same trainers, from the comfort of your home

- All training will always be live, not pre-recorded

- Training kit provided to all students, ready for your online participation

- Free unlimited access to our online community, where you will find further reading, group chats and resources

- Free access to our training site in London for our ‘Practice Sessions’ (once we re-open the school)



Pricing includes VAT, cost of domestic shipping of the training kit and the SCA examinations and certification.


Please be aware that for non-UK students, we may require you to cover part of the shipping cost in order to send the training kit.


For non-UK students, please do not book onto a course if the course is in under a week's time.

we require at least 7 days prior to the course taking place to send out the necessary training kit.

For Q&A’s regarding pricing, equipment and access to resources, click ttps://


SCA Roasting Professional



The SCA Roasting Professional course gives you everything you need to become a master roaster. Here you will learn the skills you need as a manager to plan and execute quality control.


Course Objectives:

Ability to control and match the colour within different and specified time limits

Identity by visual assessment of different roast colours

Identify by sensory analysis of different roasting profiles of the same colour with varying development time and rate of change by using the official roasting evaluation form.

Create, discuss and analyse profiles using terminology from the keyword list

Configuration and use of roast profile software

Perform calculation on the rate of change on a known roast curve

Understand and analyse roasting operation using workflow optimization methods including LEAN production and PIC concepts.

Describe the tow main browning reactions in terms of sequence and flavour 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 bean and/or pictures. Scorching, Tipping and facing

Shelf life: Degassing and valves. Barrier material. Flushing. Grinding

Blending: Pre/post considerations, bean selection, number of components, product purpose (espresso, filter, milk, sugar).



Green coffee selection

Roast profile evaluation. The roast profile evaluation form

Quality control methods (In/out, triangulation)

Downstream quality control


CHEMICAL and Physical transformations:

Describe Green coffee chemistry and the relevant transformations during roasting

Describe the chemical differences of processing methods during roasting and how they impact on colour and flavour.

Gas formation

Acid degradation and formation

Physical reasons for solubility

Chemical reason for solubility

Chemical causes of roast colour and its importance.


SCA Roasting Professional course – 24 hours training required over 4 days


SCA Prerequisite for Roasting Professional is as follows: - If you don’t have the following but regularly cup so have good sensory skills please still enquire.

SCA Roasting Intermediate level

SCA Sensory Intermediate level

SCA Green Intermediate Level


Pricing includes VAT, the SCA examinations and certification



3a Imperial Studios, Imperial Road, Fulham, London, SW62AG

This email address is being protected from spambots. You need JavaScript enabled to view it.

+44 (0) 2084397981

Report Abuse Print
Post New Ad