Advanced Roasting Techniques
Monday, May 14, 2012 at 9:30 AM - Wednesday, May 16, 2012 at 4:30 PM (PDT)
Mill Valley, CA
This Advanced Roasting Techniques course is designed for students with previous coffee roasting experience. Over the past years we’ve had students who trained themselves on home roasting machines and we’ve seen well trained roast masters taking the course to strengthen their core coffee skills.
The course includes extensive hands-on roasting practice using four different roasting stations: the San Franciscan one-pound roaster, a Giesen W1 sample roaster, a Giesen W6 production roaster and the "William Of Orange" sample roaster.
The specific needs of the students will dictate the exact curriculum of this course. We always inquire with our students about their urgent issues and questions.
The Advanced Roasting course specifically focuses on providing you the necessary ‘hands on’ roasting experience and -most important- the necessary tasting training to validate the work done at the roasting stations.
Day 1: Coffee Roasting Theory & Practice
The first day of this course focuses on teaching you the core concepts of roasted coffee quality and this interacts with green bean properties.
•Green bean review: recognizing and analyzing coffee bean properties
•Applying profile roasting theories to specific green bean qualities
•Establishing roasting curves and profiles
•Review and analysis of coffee roasting results
Day 2: Advanced Tasting Techniques
The second day starts with at least two intense tasting sessions. We will focus on your ability to apply tasting vocabulary to describe flavor profile attributes. Depending on available time, we will review blending strategies.
•Triangulation cupping and review of participants roasting results
•Developing descriptive profiles roasting profiles
•Strategies for designing blends
•Tasting two-component blends
Day 3: Putting It All Together: Creating Exemplary Coffee Flavors
The third day starts with another tasting session and subsequently we will study key-concepts of roast profiling principles.
Boot Coffee Purchase/refund policy: PLEASE READ THIS CAREFULLY
Cancellations received 21 days or more before the event: we will refund the course price minus a non refundable deposit of 25%. Course fees are not refundable if your cancellation was received less than 21 days before the event. If you need to cancel, course fees can be applied to future courses. However, we will charge a change fee of 25% of the course price. Changes are not possible if cancelled less than 7 days before the course.