In this 3-day class we will delve further into the science behind roasting great coffee.
In-depth usage of testing and measuring equipment allows you to better understand your green coffee and how to get the most out of it, as well as analyzing your finished, roasted product and how we measure quality.
Roast profiles are further explored through definition, practice and follow-up with an emphasis on terminology and tastings. Storage conditions and handling of product both pre and post-roast are also emphasized.
Course is scheduled for May 16-18, 2019
Class hours are 9:00 am - 6:00 pm