Training

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Book your spot:
4 - 5 November 2017
2 - 3 December 2017

2-Day Specialty Coffee Roasting Course with Roastress Coops A$ 1,094.50

Only 6 spots per course to ensure maximum time and attention can be given to all attendees.

This course aims to provide basic, foundation knowledge and practical, hands-on experience in roasting Specialty Coffee for coffee industry professionals and even coffee enthusiasts looking to improve their current skills and knowledge. Regardless of experience, through the set roasting task, this course is tailored to meet & satisfy all learning needs and skill sets.

The 2 day course will include:

Green Bean Evaluation - region/origin, variety, process, screen size, moisture, density

Roaster Operations – systems, procedures and protocols

Roasting Process - principles of coffee roasting – key events/checkpoints, heat transfer & better understanding roast systems, chemical and physical reactions, RoR, development ratio, profile data analysis, manual profile logging & profile data logging with Cropster

Roast Profiles and Degrees of Roast – espresso vs filter vs sample Measuring, Cupping and Interpreting Roast Results

Times for Course:

Saturday: 8.30am - 5.00pm: Green Bean Grading & Analysis; Theory & Practical Roasting Tasks
Sunday: 8.30am - 3.30/4pm: Cupping/Tasting/Analyzing; Practical Roasting
 
What You Learn

  • Operation of Specialty Coffee roasting machines – Proaster sample roaster & Probat UG15
  • Roasting Process and Roast Profiles - how to control a roast in order to achieve optimum cup character for specialty grade, single origin coffees by logging data both manually and with Cropster
  • How to ‘Cup’ and Evaluate roasted coffees and taste roasting qualities, faults and differences between various roast profiles – espresso vs filter vs sample - all using SCA industry standard protocol.

Where:
200 Wellington Street, Collingwood, VIC 3066, Australia