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General Objective Acquisition of knowledge about the roasting process. Understanding of the key factors determining the temperature control, physical and chemical reactions, defects, methods of roasting and roasters.
Specific Objectives Knowledge of botany and coffee agronomy;
Knowledge about the composition of green coffee;
Knowledge of types of green coffee processing and their interaction with roasting;
Knowledge of the coffee trilogy;
Knowledge about coffee roasters;
Knowledge about the roasting process;
Knowledge of roasting profile;
Knowledge about defects of roasted coffee;
Knowledge of roasting vocabulary.
Program
Botany & Agronomy Characteristics of the main coffee species.
Green Coffee Composition Main constituents of green coffee and its transformations during roasting.
Primary Coffee Processing Main processing methods and their influence in the roasting process.
Coffee Trilogy Roast and its function.
Coffee Roasters Types of roasters and their characteristics.
Roasting Process Stages of roasting; Transport and heat transfer; Physical reactions; Chemical reactions; Changes of the coffee constituents; Fast roast vs. Slow roast; Senses and determining the degree of roasting; Equipment maintenance.
Roast Profile Variables; Measurable events during roast.
Roasted Coffee Defects Defects resulting from roast.
Roast Vocabulary
Methodology Expository and demonstrative method (50% Theory / 50% Practical).
Evaluation Formative (Completion of a satisfaction survey).
Training resources Specific material for training in coffee.
Preconditions Participants must be minimum age of 18 years old.
Target Audience Roasters;
Green coffee buyers;
Quality coffee managers;
Specialized staff from the technical service;
Staff specialized in Marketing and Coffee Sales;
Baristas and Coffee Shops employes;
Quality managers in roasting industries.
Time 8 Hours (consecutive)
Number of Participants Maximum: 2; Minimum: 1
Price per person Upon Request