RoastingBasics

€290.00*

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Dates
Product number: Work-RG-2022-11-26
RoastingBasics

The RoastingBasics workshop offers a theoretical and practical insight into the roasting process and procedures during the various roasting phases.

Duration 1 day (09.00 - 17.00 Uhr)
Max. Participants 8
Theory / practice ratio 80 : 20
Workshop category Roasting
Included in CoffeologistEducation / CoffeeCraftsmanEducation
More workshops CoffeeClassification,CupTasting,RoastProfiles
 
 
 
DETAILPROGRAMM
 
09:00 – 09:30 Green coffee vs. roasted coffee
Chemical composition of green coffee and roasted coffee. How does coffee change during roasting?
12:30 – 13:30 Lunch
not included in workshop fee
09:30 – 10:00 Fundamentals of roasting
Types of roaster, methods of heat production, heat control and type of heat projection to the roast batch.
13:30 – 15:00 Roasting practice
Participants complete a number of roasts (different roasting profiles) with the test roaster.
10:00 – 11:00 Physical and chemical processes in roasting, roasting stages and roasting profiles
Roasting stages and physical and chemical changes in coffee, roasting profiles, influence on the flavour profile of the coffee.
15:00 – 16:00 Cupping the roasts
The roasted coffees are tasted and the influences of the different roasting profiles are discussed.
11:00 – 12:30 Practical exercises on the roaster
Roasting on a 2 kg drum roaster.
16:00 – 17:00 Discussion of the results
Group discussion of the results
 
 

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December 7, 2020 12:31

Von: Juan

Improving as a barista

I am a barista and never learned more in depth about how coffee is really being roasted before consumer use. Impressed by all the equipment and the wide range of topics covered using multiple methods. All the way from harvesting the coffee plant and cultivation; how the unroasted coffee is packed and exported, tips about establishing long-term business relationships with traders, and the whole explanation and practice of the main phases of what happens in the roasting process, as this was my first time hearing the term "The Maillard reaction". I never thought there were so many defects on the coffee beans as you learn to identify and categorize them individually (the coffee defect sample sets they made for learning purposes were really creative). I had so much fun creating my roasting profile where you balance the sweetness and acidity of the roast. I recommend this for baristas and people thinking to run their own roastery!