Join us on Friday, August 9th for this half-day class on Roast Theory and Introduction to Profiling. This in-depth 4-hour class is a combination tasting and lecture experience where we’ll dive into the introductory elements of cupping, roast theory, and profile development through lecture, practical sensory application, and hands-on roasting experience.
We will cover the following topics:
- Cupping Coffee
- Understanding Coffee
- Species and varieties of coffee
- Processing Methods
- Roasting Equipment
- Roast Theory
- Terminology
- Heat transfer
- Roast phases/events
- Physical changes
- Maintenance
- Intro to Roast Profiling
- Production Roasting
Responses