Roasting Theory & Sample Roasting - Students will learn about the basic dynamics of heat transmission inside a drum roaster, and will study the effects of roasting on samples of coffee at various degrees of roast. Students will understand the controls and integral parts of a Probat BRZ-2 sample roaster, and will successfully roast samples (solo) for evaluation.
Basic QA Procedures for Green & Roasted Coffee - Students will be given a general overview of proper lab equipment, procedures and test protocols for maintaining consistent product profiles, and gain insight into how to manage their green coffee components to optimize roasting consistency.
Basic Coffee Cupping - Students will taste the results of the sample roasts, and discuss the effect of different roasting techniques on the coffees.
Roasting, Hands on - Students will learn about the mechanics of a Probat L12 drum roaster, and then will learn how to roast coffee in a consistent fashion. Topics such as organization of raw materials, importance of proper lighting, safety (including fire control), maintenance and sight roasting vs. profile roasting will be covered.
NOTE: Students should wear jeans or other work clothes, and comfortable, closed-toe shoes to both days. Winter students should dress in layers, as some segments of the class take place in a lightly-heated warehouse environment. We recommend refraining from smoking or consuming large amounts of coffee prior to the class.
Class size is limited to four (4) students to ensure ample hands-on roasting time for each participant.