Roast Profiling & Cupping
Wednesday, October 24, 2012 at 9:30 AM - Friday, October 26, 2012 at 4:30 PM (PDT)
Mill Valley, CA
The Roast Profiling and Cupping course is one of our most popular programs. This course is very suitable for beginning professionals or for more experienced roasters who want to expand their coffee horizon with new concepts about roasting practices and tasting protocols. The tasting exercises in this course are designed to provide you a very clear idea of the concepts of “acidity”, “mouthfeel” and “aftertaste”. The aroma exercises will put your olfactory abilities to the test. The course provides a solid introduction into roasting profiling, both from a theoretical as well as from a practical point of view. As with all our courses, we allow for sufficient one-one-one interaction with the lead-trainers.
Day 1: Introduction Into Sensory Evaluation and Tasting Exercises
The course starts with a thorough introduction of concepts in sensory analysis, followed by a review of coffee tasting protocols and the use of different tasting forms. We’ll discuss cupping language with a review of coffee tasting vocabulary.
Day 2: Continued Coffee Tasting and Applied Roasting Theory
The first session in the morning will feature another series of triangulation exercises. We will train your ability to apply descriptive language for describing flavor attributes. Subsequently we will dive into roasting theory with an overview of core concepts about roasting mechanics, heat transfer and the interaction between the quality of green coffee and the roasting performance. An introduction into roast profiling will follow next. The afternoon session will include hands on roasting on the various roasting systems in our lab. Each machine has been setup to accomplish roasting profiles in with different concepts of controlling heat.
Day 3: Putting It All Together
We generally start the third day with an extensive cupping session featuring various coffee products and/or blends. Ideally, we review the coffee products that were brought by participants. In this way you can obtain constructive feedback on the flavor profiles of your own coffees.
Boot Coffee Purchase policy: PLEASE READ THIS CAREFULLY
All sales are final. Course fees are not refundable. If you need to cancel, course fees can be applied to future courses or another person can take your place. For all changes, we will charge a change fee of 25% of the course price. Changes are not possible less than 7 days before the course.