Roasting (Intermediate)

by Bicerin Coffee Lab Claim Listing

Students are tested in skills in understanding, designing and executing different roast profiles as well a sensory recognition of different roast defects.

$1493

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Bicerin Coffee Lab Logo

img Duration

32 Hours

Course Details

Students are introduced to different chemical conditions and principles that are causing the physical properties and reactions introduced at the foundation level. It is expected that they are able to name these reactions and what they cause in terms of the physical and sensory properties of the final coffee.

  • Control the heat source in a coffee roaster
  • Identify burned spots on coffee as marks of too-aggressive contact heat transfer
  • Analyze a roast profile for the level of “convection” in different stages of the roast and be able to adjust this to design a roast profile
  • Visually and sensorial identify roast defects and know the reasons
  • Ability to design and execute different roast profiles
  • Design a flame control strategy around the first crack to prepare the last part of the roast at the first crack and until the target color
  • Understand and explain ROR
  • Calculate density and use color measurement equipment
  • Experiment with any type of roaster to achieve the desired result based on cupping
  • Workplace management
  • Plan fire prevention and extinguishing
  • Obtain appropriate tools and maintenance plan for keeping the roaster working
  • Toronto Branch

    37 Baldwin Street, Toronto

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