December Introduction to Roasting Workshop

About Our Roasting Workshop:

This workshop’s aim is to give you a broad look at coffee processing, from farm to roastery, with a special attention to roasting. Topics include:

• Coffee Origin Cupping:
  • An Introductory cupping based on four different origins, highlighting how we talk and think about coffee from around the globe.

• The Coffee Seed: History, Agronomy, Processing and Transportation
  • An examination of the coffee plant and its many variations, the determinates of growing coffee, milling practices, and a brief look at how coffee is transported.

• Roasting Science: The Roast Curve and Chemical Reactions in Roasting
  • A breakdown of how we as roasters manipulate time and temperature. An overview of some of the chemical reactions behind these decisions: dry distillation, maillard reactions, caramelization,  and their by-products.

• Roast Profile Cupping:
  • A cupping of four different roast profiles that expands on our discussion of roasting profiles, and provides a greater understanding of the role roast plays in the final product.

• Roasting Equipment: Roaster Mechanics, Roaster Types, Roaster Safety
  • A look at the basic anatomy of a roaster, fluid dynamics and heat transfer, the pros vs. cons of different type and make roasters, and how to protect ourselves against and react to roaster fires/hazards.

• Roast!
  • With the roaster’s guidance, using the tools we’ve learned, we’ll walk through a production batch together.

Please review our Terms of Agreement before registering.