Description

Overview: Designed to introduce core roasting skills and equipment to people with no previous roasting experience. The student will be able to describe the various stages of roasting using all terminology from the keyword list below.

1. Coffee roasting and roasting equipment
2. Common features and controls on drum roasters
3. Physical progression of coffee roasting process
4. Record time, temperature and other relevant data on roast logs
5. Calculate development time and temperature midway point
6. Measure weight of green and roasted coffee and calculate the difference
7. The relationship between flame and roast speed and their measurement on the roast log
8. Roasting logging and documentation information about the roast
9. Sensorial changes that occur during roasting
10. Safety in the roasting plant and roaster cleaning/maintenance

Attendees will be at Bicerin Coffee Lab from 9:00am to 5:00pm each day
To Enrol with SCA site: https://scae.com/training-and-education/course-finder and search “Canada”