Diedrich Roast Profiling – Variable control

14-15 กันยายน 2566

Rocky Rhodes literally wrote the book on roast profiling. Using a Diedrich 5k roaster he used 100’s of  man-hours and about $10,000USD of green coffee to gather profiling data. What makes his research different is that he uses industry standard cupping protocols to measure the progression of the profile.

In this class you will learn not only the strategies to control Color, Time, Roast Curves and Airflow but will be exposed to other important concepts in choosing your raw ingredient – green coffee.
You will learn to roast for a purpose, build a roasting strategy, and measure the results. You will know how to drive and control the variables by knowing your machine. These skills can be put to use day 1 after the class.

Who is it for? Anyone with a passion for roasting coffee. It helps if you have some roasting knowledge but it is truly not necessary.

Roasting Class Agenda

Learn to control the variables in roasting specifically on a Diedrich Roaster but the theory will work on any roaster. You will learn the 14 different roasts you can use to find the perfect profile for any coffee.

You will have an opportunity to participate in at least 10 roasting assignments. This is a hands-on class to improve your skills.

Day1

• Understanding the green coffee and sample roasting.
• Cupping for roasters.
• Heat transfer and manipulating your roaster.
• Roasting for Color.

Day 2

• Roasting for Time
• Roasting Different Curves.
• Manipulating airflow during roasting
• Cleaning and Maintenance of your roaster.

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