Have you ever wondered what goes into creating a roast profile for a given coffee? or have you ever struggled with managing different phases of a roast or predicting the results of a given roast? In this 2 day course, participants will have the opportunity to design, execute and manipulate the roast profile of a given coffee. We will review how different attributes of a green coffee informs the roast. We will also develop our cupping skills further to better assess our roasts!

Specifically, by the end of this course students will:

Understand green coffee attributes and how they inform a roast.
Understand different roasting variables, as well as how they effect different portions of a roast profile.
Feel confident in using our palate to decipher the flavor impact of a given roast profile.

Activities:

Green Coffee Analysis
Hands on roasting time on either or both the Diedrich and the Loring
Cupping for Roasting

Lectures:

How the attributes of green coffee effect the roast, and how to work with them
Portions of a roast profile and their effect on roasting
Problems and challenges when roasting

Suggested experience for the course are:

80+ hours hands on roasting experience
Familiarity with roasting equipment and terminology
Some cupping experience

Designing & Executing Roast Profiles

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When:

Fri, Aug 7, 9:00 AM — Sat, Aug 8, 4:00 PM

Specifically, by the end of this course students will:

Understand green coffee attributes and how they inform a roast.
Understand different roasting variables, as well as how they effect different portions of a roast profile.
Feel confident in using our palate to decipher the flavor impact of a given roast profile.

Activities:

Green Coffee Analysis
Hands on roasting time on either or both the Diedrich and the Loring
Cupping for Roasting

Lectures:

How the attributes of green coffee effect the roast, and how to work with them
Portions of a roast profile and their effect on roasting
Problems and challenges when roasting

Suggested experience for the course are:

80+ hours hands on roasting experience
Familiarity with roasting equipment and terminology
Some cupping experience

Cancellation Policy:

Instructor: Steve Hoffman

Stephen works as Director for Coffee at One Village Coffee. He got started as a barista in the early aughts and worked his fair share of shifts in Philly cafes over the years. He set off the smoke alarm on his very first home roast, but was undeterred and eventually started roasting professionally in 2013. Thousands of batches later and his shop vac skills are really coming along! In 2017 he fulfilled a longtime goal of becoming a certified Q Grader.

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