INTERMEDIATE ROASTING

Do you want to deepen your skills in coffee roasting and blend creation?

Our Intermediate Roasting and Blending Course is designed for those who wish to explore advanced techniques, analyze the intricacies of the roasting process, and understand its impact on the final cup.

What you will learn in the Intermediate Roasting and Blending Course

The course combines theory and practice to provide comprehensive training in coffee roasting and blending:

Analysis of green and roasted coffee:

Evaluating and calculating parameters such as moisture content, density, volume, and color.

Identifying odors and defects in green coffee.

Roasting:

Practical sample-roasting sessions in the roastery.

Studying and analyzing roast profiles:

Analyzing and replicating roast profiles.

The relationship between development time and flavor.

Using the ROR (Rate of Rise) during the roasting process.

Impact on the final cup:

In-depth look at how different roast profiles affect the results in the cup.

Focus on cupping protocols:

Differences between roasting for filter coffee and espresso.

Techniques for maintaining standards through the analysis of green and roasted coffee.

Using a colorimeter to ensure consistency.

PREREQUISITES

To attend this course, it is recommended that you have completed a Basic Roasting Course and possess some experience in coffee tasting—both in cupping and espresso evaluation.

This course is designed for those looking to take their expertise to the next level in the world of coffee roasting and blending. ADDITIONAL INFORMATION:

A notepad and pen will be provided.

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

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