Roasting Workshop

5-day workshop

4. Day

organoleptic test of green and roasted coffee - a closer look on roast depths

Forenoon
organoleptic tests - ascertainment of roast depths

Cupping of the previous day roasts and evaluation of the green coffees. Different methods to ascertain the roast depths

08.30h - 9.30h	Grinding grinding of the previous day roastings
09.30h - 11.00h	Green coffee organoleptic test: coffee quality and defects screening analysis differentation of green coffee
11.00h - 12.00h	Roast depths ascertainment of roast depths by the loss of weight during the roasting process with zhe spectrometer, the Mohr buffer solution and with the Ulbricht bowl
12.00h - 13.00h	Cupping cupping of the previous day espresso roasts
13.00h - 14.00h	Lunch (included in the workshop price)

Afternoon
ageing - aromatisation - packaging

change of organoleptic qualities of roasted coffee during ageing - possibilities of giving aroma to coffee - different packages for roasted coffee

14.00h - 16.00h	Ageing of roasted coffee organoleptic test of fresh roasted coffee, 4 weeks old coffee and 1year old coffee
16.00h - 16.30h	Packaging
16.30h - 17.00h	German food regulation regulations for roasted coffee
17.00h	Aromatisation of roasted coffee
	End of day 4

Workshop price: 1.900€ for 5 days

Limited number of participants: 8 persons

Lodging and breakfast: 45€ per person and night in a hotel near Castle Niederweis