Designing & Executing Roast Profiles – postponed
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 – postponed
When:
Fri, Aug 7, 9:00 AM — Sat, Aug 8, 4:00 PM
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
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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