Description

Topics covered in this course include;

1. The roasting process explained – Roasting one coffee bean at a time
2. Informing the Roasting Profile – The metaphorical meat thermometer
3. Green coffee overview & selection – Arabica, Robusta, location, altitude, etc.
4. Genesis of the first roasting batch – Even the first omelette should taste great
5. Accurately test the roast result – Coffee roasting light meter, check it out
6. Taste my roasted coffee – I don’t know art, but I know what coffee I like
7. Tuning roasting parameters for the next batch – Previous results prove illuminating
8. Update my CV – I’m now a coffee roaster

This course will have you;

• Select coffee for roasting from our large variety of specialty grade single origin coffees.
• Roasting coffee on our Chinook, Piccolo 3kg fluidised air bed roaster.
• Roasting coffee on our Chinook 25Kg production roaster.
• Analyzing the degree of roast darkness using a near infrared reflectance meter.

Course typically will go for half a day, start time 10am.