ROASTING BASICS

Our Introductory Course on Coffee Roasting and Blending is designed for those who wish to learn about—or delve deeper into—the roasting process and discover how to create custom blends.

What you will learn in the Introductory Course on Coffee Roasting and Blending

The course offers a blend of theory and practice, covering the key aspects of coffee roasting and blending:

The roasting process:

Analysis of different types of heat transfer.

How a coffee roaster works and its components.

The main stages of roasting (evaporation, color change, size change, first and second crack).

Physical and chemical changes during roasting (weight loss, color, final temperature, duration, tasting).

Common roasting defects.

The roasting profile:

Study and analysis of a roasting profile, with an in-depth look at the turning point, color-change phases, first crack, development time, and drop.

The relationship between flame and roasting speed:

An in-depth look at the interaction between the heat source, the roasting chamber, and the coffee beans.

The art of blending:

What blending is and the advantages it offers.

How to create your own blend.

Safety and maintenance:

Guidelines for the safe operation of roasting equipment.

Techniques for cleaning and maintaining equipment.

PREREQUISITES

To participate in this course, it is recommended that you have completed the Introduction to Specialty Coffee course and possess a basic understanding of coffee tasting and evaluation, including both cupping and espresso. ADDITIONAL INFORMATION:

A notepad and pen will be provided.

A certificate of participation will be issued at the end of the course.

This course qualifies you for the SCA Roasting Foundation exam (exam available upon request only; certification fee: €100.00 + VAT).

PARTICIPATE IN A FOUNDATION-LEVEL COURSE AND RECEIVE A 10% DISCOUNT ON AN INTERMEDIATE-LEVEL COURSE.