Roasting Profile Development (3 Days)

Roasting Course 3 Days
Roasting Profile Development and Specialty Technique. เรียนคั่วกาแฟ สอนคั่วกาแฟ คอร์สเรียนคั่วกาแฟ

• 29-31 มีนาคม 2566
• 21-23 เมษายน 2566
• 9-11, 25-27 พฤษภาคม 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***