Mastering The Craft Of Coffee Roasting & Cupping

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Mastering The Craft Of Coffee Roasting & Cupping
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Wolff Coffee Roasters says
This 3 day course will introduce you to the drum roaster, its operation, safety and maintenance procedures, basic concepts of heat application and airflow. We will establish basic measurement tools and work flow best practices.

Roaster Operations
Temperature Control
Roasting Logs
Density Measurements
Method of Heat transfer (conductive, radiation and convection)
Endothermic and Exothermic reaction
Density and Roasting Loss
Maillard Reaction
Strecker Degradation
First Crack & Second Crack
Fire Risk and Safety Procedures
Preventative Maintenance

We know enough about coffees flavour to develop a simple method for making systematic evaluation. This part of the 3 day course offers a method for explaining and describing the effects of the basic stimulation in the palate of coffee’s aroma, taste and body.

During the course we will cover the following topics:

Olfactory – classifying aromatic compounds according to source
Retro nasal aroma
Aromatic Profiles
Coffee taste sensations

All participants will be required to wear close toed shoes and sleeved shirts or tops! The course will be conducted on a 1 kilo Probatino Gas Roaster. This is a group session with a maximum of 8 people per class.

We recommend that this course is suitable for those people who have had no previous experience working on a coffee roaster.
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By: Wolff Coffee Roasters