Intermediate Roasting
In Intermediate Roasting students will:
- Develop the knowledge and skills to implement quality control systems in their roasteries.
- Study how green coffee attributes such as density, moisture content, and water activity can inform their approach to roasting.
- Participate in hands on goal-oriented roasting exercises.
- Practice critical cupping with a focus on roast analysis.
- Work through common roasting challenges such as blend management, informed green coffee buying, seasonality, environmental variables, and training.
**6 months of production roasting experience is the suggested requirement for this course.
Cancellation Policy:
You will receive a full refund only if we are able to fill your space in the class.
Intermediate Roasting
When:
Fri, Feb 7, 9:00 AM — Sat, Feb 8, 4:00 PM
In Intermediate Roasting students will:
- Develop the knowledge and skills to implement quality control systems in their roasteries.
- Study how green coffee attributes such as density, moisture content, and water activity can inform their approach to roasting.
- Participate in hands on goal-oriented roasting exercises.
- Practice critical cupping with a focus on roast analysis.
- Work through common roasting challenges such as blend management, informed green coffee buying, seasonality, environmental variables, and training.
**6 months of production roasting experience is the suggested requirement for this course.
Cancellation Policy:
You will receive a full refund only if we are able to fill your space in the class.
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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