Roasting-Workshop Basic
1 Day Workshop
Green Coffee - Roasting - Cupping
The roasting process is the refining of green coffee – or its destruction.
The chemical process while roasting causes the change in colour and surface and leads to the typical aromas of roasted coffee.
The roasting workshop basic offers a theoretical and practical impression of the roasting process and the development of its particular episodes. Finally, a cupping of the self roasted coffee, will show the influence of different roasting profiles on taste and flavour of coffee.
Forenoon
| 09.00h - 09.30h | Green Coffee vs. Roasted Coffee Chemical composition of green coffee and roasted coffee. Changes while the roasting process |
| 09.30h - 10.00h | Basics of the roasting process Different technologies of roasters and heating, heat regulation and heat supply |
| 10.00h - 11.00h | Physical and chemical processes while roasting, episodes of roasting, roasting profiles, influences on taste and flavour of coffee |
| 11.00h - 12.30h | Practical roasting exercises Roasting on a 2kg drum roaster |
| 12.30h - 13.30h | Lunch (not included in the workshop price) |
Afternoon
| 13.30h - 15.00h | Roasting exercises Workshop participants make different roasting (different roasting profiles) |
| 15.00h - 16.00h | Cupping of roasted coffee Cupping of self roasted coffee and discussion about the differences between taste and flavour |
| 16.00h - 17.00h |
Debriefing of results Discussion between workshop participants about the results of cupping |
Continuing and detailed constrictive workshops:
- Coffee-Workshop Basic
- Coffee Sensors-Workshop
- Proveniences-Workshop
- Cuptasting-Workshop
- Roasting-Workshop (5 days)
Workshop-fee: 250 €
Maximum number of participants: 8
Register now.
Gain further information and fill out our registration form by following the link above.
