How we roast coffee influences the flavors that are developed. How quickly or slowly the roast progresses and the temperatures we roast at will enhance or reduce complexity, sweetness, and body. For this class, students will receive samples of a naturally processed coffee from the Adado Cooperative in Ethiopia roasted 4 different ways and copies of the roast curves. Together, we will cup these coffees and evaluate the positive and negative attributes of each roast and how to modify our roast profile to optimize desirable characteristics.

In this course we will cover:

• Steps of the Natural Processing Method and how they impact flavor
• Variety, Elevation, Terroir, Density, Moisture Content and why they impact roast thermodynamics
• Cupping for profile development and Quality Control

For more information about this coffee, and to purchase, please use this link

In order to receive samples in time for the course, students must register by 2/3.

Cancellation Policy:

If you are unable to attend this class after signing up, you will receive a full refund only if we are able to fill your spot.