The Roasting Professional course is designed to build upon the concepts and skills introduced in the Roasting Intermediate course.
Learners will gain advanced skills in profile development and sensory analysis evaluation. This course dives deep into a wide range of
topics including control and color matching within different and specified time limits, use and configuration of roast profile software,
molecules involved in browning reactions, gas formation during roasting process, chemical causes of color and impact on solubility,
visual identification of roasting defects, blending, quality control as well as an exploration of production options to help meet differing
customer preferences. A written exam confirms professional l course knowledge while a practical exam assesses the learner’s ability to
roast to different development time targets within narrow limits, score a roast color visually, identify common roast defects through
cupping and finally distinguish between small and large differences in a roast profile to simulate production quality control processes.
Prerequisites for this module are:
• Roasting Intermediate
Course is scheduled for January 27-28-29, 2022
Class hours are 9:00am - 6:00pm