Roast Workshop – 19-20th March / 26th-27th March

This course is designed for the coffee professional, or aspiring professional, who is either already roasting coffee and wants to learn more about it, or for someone considering opening a roastery or want to start roasting coffee.

During the two days we will go through a lot of different subjects from green bean to roasting and maintenance. We want to share with you how we work with coffee sourcing, roast profiling and how we get consistent results year after year. The workshop includes a lot of tasting as we believe that tasting is the biggest part of quality control when it comes to perfecting our roasts. We are not scientists and will not pretend to be either, so rather than talking about subjects we don’t know anything about or understand (such as coffee chemistry in roasting) we will focus on teaching what we have learned over the years as roasters and green coffee buyers, and share as much as possible from our own experience with you.

• introduction to Tim Wendelboe and our approach
• roast defects and green coffee defects, how to identify and avoid them
• discussion about roast curves, roasting techniques & coffee roasting theory
• importance of green coffee selection & purchasing, what to look for and what to avoid
• quality control cupping and sensory analysis in our lab, how to get cleaner coffee and improve consistency, profile development over time
• roasting for different brewing methods, importance of roast degree and using colour tracking software
• roasting on a Loring, how the machine works, best practice and what to avoid, planning & implementing work routines for production, automation, safety, cleaning & maintenance