Roaster Pathway Level 2

Roaster Pathway Level 2 will examine topics ranging from sustainability and business to culinary science and sensory analysis. Students will also travel to a coffee producing country, visiting farms and meeting producers to further deepen the connection to craft with real-world perspectives. Roaster Pathway Level 2 graduates will leave the program with a depth of insight and experience necessary to innovate and lead in specialty coffee.


  • RGA Level 1 certified

CP101 - Espresso and Milk Steaming Fundamentals Part 1
CP102 - Espresso and Milk Steaming Fundamentals Part 2
GE200 - Introduction to Sensory Analysis
GE201* - SCAA Cupping Form & Peer Calibration
GE204 - Defect Cupping
GE206 - Grinding and Grind Analysis
GE304 - Taste Testing for Production
GE353 - Coffee Tasters Flavor Wheel
RP206 - Coffee Farming: Digging Deeper than Seed to Cup
RP207 - Coffee Processing Methods
RP216 - Identifying Defects in Roasting
RP218 - Heat and the Roasting Machine
RP225 - Coffee Packaging Fundamentals
RP237 - Espresso Roasting
RP324 - Air Quality and the Roaster
EXAM - Roaster Level 2 Written Exam (Exam will be at the end of each Class)
Classes marked with * are NOT required for Licensed Q-Graders. Q-Graders also earn credit for GE103: Orientation to SCAA cupping in the Foundations of Coffee Pathway, but must complete all other classes.

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