Advanced Roasting Techniques
Please bring your own roasted and green coffee products to the course. This program has proven to be very helpful to improve existing products and to develop exciting new flavors.
Day 1: Coffee Roasting Theory & Practice
The first day of this course focuses on teaching you the core concepts of roasted coffee quality and this interacts with green bean properties.
•Green bean review: recognizing and analyzing coffee bean properties
•Applying profile roasting theories to specific green bean qualities
•Establishing roasting curves and profiles
•Review and analysis of coffee roasting results
Day 2: Advanced Tasting Techniques
The second day starts with at least two intense tasting sessions. We will focus on your ability to apply tasting vocabulary to describe flavor profile attributes. Depending on available time, we will review blending strategies.
•Triangulation cupping and review of participants roasting results
•Developing descriptive profiles roasting profiles
•Strategies for designing blends
•Tasting two-component blends
Day 3: Putting It All Together: Creating Exemplary Coffee Flavors
The third day starts with another tasting session and subsequently we will study key-concepts of roast profiling principles. This day will also feature the specific questions and issues that students face in their day-to-day roasting operation.
Additional -optional- topics for the final day of this course:
•Hands on exercise: roasting single origin coffees
•Developing great coffee blends
•Coffee competition and tasting of the participants coffee products and blends
•Green Coffee Procurement Strategies
Advanced Roasting Techniques
Course Fee: $ 1250.00
(includes lunches)
Lead Trainer: Willem Boot or Daniel Humphries and Jodi Dowell
Maximum Class Size: 10
This Advanced Coffee roasting course is designed for students with previous coffee roasting experience. Over the past years we’ve had students who trained themselves on home roasting machines and we’ve seen well trained roast masters taking the course to strengthen their core coffee skills.
The course includes extensive hands-on roasting practice using up to five different roasting stations: two San Franciscan one-pound roasters, a Giesen W1 roaster, a Giesen W6 roaster and the “William of Orange” 2-barrel sample roaster*.
The specific needs of the students will dictate the exact curriculum of this course. We always inquire with our students about their urgent issues and questions.
The Advanced Roasting course specifically focuses on providing you the necessary ‘hands on’ roasting experience and -most important- the necessary tasting training to validate the work done at the roasting stations.
*designed by Marty Curtis and upgraded by Boot Coffee / Scott Rojohn
Articles
Preventing Roasting
Defects and Taints
The Struggle with
Sample Roasting
Course Program
Advanced Roasting Techniques
