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