Roasting Intermediate Course
The focus of this class is to get some basic impressions and a physical understanding of the product and roasting process. You will learn how to and practice distinguishing between green coffee and roasted coffee, identify the change in roaster flame control, repeat the process of timing a roast temperature evolution, learn how to weigh and record the moisture of green and roasted coffee, and identify the first crack.
In the Intermediate course, you will learn how to easily identify the color range of roasted coffee beans and understand the cup result with different roast profiles. You will be taught the steps required to install a coffee roaster, including different heat, energy sources, and materials needed for a professional roaster. You will be guided through the roasting stages, physical reactions, chemical reactions, browning process, and how different environmental conditions can affect the roast. By the end of the class, you will be able to determine different defects of the roast, how air quality can affect roasting, maintenance of the machine, and how to stop a possible roaster fire. Finally, learn about different types of roasters and we will give you the tools to set up and design a typical micro roasting facility.
Note: SCA Exam fees are not included in the course price and shall be paid additionally
Prepay for the course to Register, COD purchases will not be considered.
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