The Roasting Intermediate course builds on the foundational concepts learned in the Foundation course. It is perfect for individuals with some roasting experience who want to deepen their understanding of the roast profile, how it relates to color, the connection between roast profiles and sensory characteristics, and the effect of development time. Learners will dive deeper into the physical and chemical changes that take place during roasting, as well as the basic principles of thermodynamics and heat transfer involved in the process. The course will also introduce sample roasting and include a review of safety and maintenance protocols used in the roasting facility. A written exam will assess theoretical knowledge from the Intermediate course, while a practical exam will evaluate the learner’s ability to roast coffee correctly, identify the appropriate roast color using a reference, and accurately complete the roast log.