Description
A three-day roasting masterclass in which we will cover principles of profiling and the main defects related to roast curves.
We will start by learning how to assess the different types of roasting machines and main equipment used in a roastery. We will learn how to set up a roastery and which are the best practices needed in a coffee roasting business.
We will continue learning how to design a roast profile and how to alter the main stages of a roast profile in order to meet certain sensory or time targets. We will also discuss about the main types of roast defects, how to identify them and, more importantly, how to avoid them.
On the third day, we will assess the roasts produced during the first two days, we will learn different types of sensory methods that we can use in a roastery, and we’ll finish the day with the practical exams.
