This course take an in-depth look into the roasting world. Through practical roasting tests and sensory analysis, students will learn to:
• recognize, record and monitor the variables that impact on roasting profiles, distinguish different roasting intensities;
• seek color uniformity in beans;
• analyze the different development times of coffee with the same color;
• accurately examine the green bean (weight, volume, density, humidity, dimensions).
Duration: 2 days
Hours: 9:30am – 5:00pm
Participants: min. 6 – max 8
Tasting will include:
This course is part of the Coffee Skills Program, the internationally recognized training program promoted by the Specialty Coffee Association (SCA).
Please see here the COVID-19 policy.