Foundations of Roasting

A Five-day immersion into Roasting Specialty Coffee

Course Details:

Module 1: “From Sun to Drum” (Green Coffee Analysis – Group Activity)
Learn the essentials of roasting, including identifying harvests and species, assessing Arabica green coffee defects using the SCA standard, and evaluating bean grade, moisture content, and density.

Module 2: “A Jump into the Drum” (Roasting with Mill City)
Learn how to set up your initial roast. Using the green coffee data collected in Module 1, you will establish a roast profile from scratch and analyze the resulting data.

Module 3: “From Drum to Cup” (Sensory Analysis & Triangulation)
Explore sensory analysis from bean to brew using Jean Lenoir’s Le Nez du Café. Through triangulation and cupping exercises, you will examine the chemical differences produced by various roast levels to refine your expertise.

Final Day Assessment:
The course concludes on the final day with an examination testing your basic machinery skills, roasting competence, and ability to cup your roasted product.

Time: 10 AM to 5 PM

 The booking should be done 48hrs prior to the class for the confirmation

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