Roasting Course 3 Days
Roasting Profile Development and Specialty Technique. เรียนคั่วกาแฟ สอนคั่วกาแฟ คอร์สเรียนคั่วกาแฟ
- 25-27 กันยายน 2566
- 12-14, 26-28 ตุลาคม 2566
Day1 (10:30-18:30 Hrs.)
Introduction to Roasting Machine
- Roaster type and Burner Type
- Drum Material and Drum Type
- Temperature Meter
- Air Quality Control
Roasting Stage
- Rate of Rise
- Drying phase, Maillard Phase and Development Phase
- Roasting Target and Agtron Finish
Sample Roasting
- Standard color of Cupping protocol
Coffee Bean belt roasting (Sample1-6) - Density and Moisture
- End Roasting with Agtron concerns
Day2 (10:00-18:30 Hrs.)
Sensory and roasting relation (Sample1-6)
Cupping Form
- SCA Cupping Form
- Roasting Form
Identify the Defects of Roasting
Sugar Browning and olfactory
Full Cupping Protocol
Roasting Profile Development
- Roasting Target
- End Temperature
- Air Quality Control
- Maillard adjustment affects
- Cupping and Brewing
Day3 (10:00-18:30 Hrs.)
Introduction to Artisan Software
Beans analysis and Specialty Roasting Technique
Blending Technique
- Espresso, Americano and Filters
- Adjust flavor of blending coffee
Examination with prior roasting plan
Wrap up
Remark:
Some subject will teaching by specific trainer and all beans for the roasting class are Specialty grade with some hi-end beans.
***ราคาคอร์สเรียนรวม Vat7% แล้ว***
Course Features
- Lectures 1
- Quizzes 1
- Duration 3 Days
- Skill level All levels
- Language Thai
- Students 0
- Assessments Yes