$1,200

Rob Hoos: Profile Roasting Workshop

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3530 NW St Helens Rd

Portland, OR 97210

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Join Rob Hoos, Roasting Consultant, Author, and Director of Coffee at Nossa Familia Coffee, for a hands-on roasting workshop. This event is for professional roasters who are already roasting coffee, but would like to focus on their profile development and work with their coffee to make positive changes. The course will involve three intensive days of roasting, cupping, and critical thinking.

We've scheduled it conveniently before the SCA Global Specialty Coffee Expo in Seattle, WA. Portland is only 3 hours south of Seattle and this class is over in perfect time to get to the Expo afterwords.

Each student should bring a 12oz bag of a roasted coffee they would like to work with, and 6 KG of the same coffee green. The goal will be to take students through requisite background information on coffee roasting, heat transfer, profile roasting, and profile manipulation, while applying these principles in real-time to their particular coffee.

Attendees can expect to work with the following equipment during the workshop:
- US Roaster Corps 3 KG (primary for this class)
- Other Small Capacity Roasters (TBD)
- Loring S35 (used some)
- Ikawa Professional (used some)
- Color Track Bench Model
- Sinar Moisture Meter

Course Schedule:

Day 1:

7:00 - 8:00 Introduction to Cupping / Group Calibration
8:00 - 9:00 Profile Roasting Practices
9:00 - 10:00 Introduction to Physical and Chemical Changes During Roasting
10:00 - 11:00 Cup Coffees Attendees Bring
11:00 - 12:00 BREAK FOR LUNCH (not provided)
12:00 - 1:00 Develop plans for how to roast coffees
1:00 - 3:30 Roast Coffees to Plan

Day 2:

7:00 - 10:00 Understanding and Controling Heat Transfer in a Roaster
10:00 - 11:00 Modulating the Flavor Profile of Coffee
11:00 - 12:00 BREAK FOR LUNCH (not provided)
12:00 - 1:00 Cupping Coffees
1:00 - 3:30 Roasting Coffees with Planned Changes

Day 3:

7:00 - 8:00 Cupping Coffees
8:00 - 9:00 Group Planning and Discussion
9:00 - 11:00 Roasting Coffees
11:00 - 12:00 BREAK FOR LUNCH (not provided)
12:00 - 1:00 Cupping Coffees
1:00 - 2:00 Blending and Roasting Approaches
2:00 - 3:30 Brewing and Extraction Principles

This class is limited to 6 students.

Contact Rob@Hoos.coffee for any questions, comments, or concerns.

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3530 NW St Helens Rd

Portland, OR 97210

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