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This module delves into the process of roasting coffees, including the roasting cycle, roasting levels, identification of defects arising from roasting, physical and chemical changes that occur during the roasting process, as well as managing the roasting production flow.
Levels:
Foundation
Intermediate
Professional
The Basic Level is designed to give the learner an understanding of the roasting process, including the physical changes that occur during the process, and how to control sensory aspects of coffee by a light or dark roast profile. Learners will also gain an understanding of basic roasting machine structure and general maintenance and fire prevention. Practical learning objectives and activities prepare the learner to follow instructions, given by the instructor, for three different profiles and record relevant roast data and observations using a suitable tool.
Pre-requisites:
Recommended but not required:
Introduction to Coffee, Basic Green Coffee and Basic Sensory.
The Intermediate Level is ideal for those who have roasted and wish to gain a deeper understanding of the roast profile: how the profile relates to color, the relationship between roast profile and sensory expression and the impact of development time. Students will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that occur during roasting. Afterwards, there will be an introduction to sample roasting and a review of safety and maintenance protocols in the roasting plant. A written exam tests intermediate course knowledge, while a practical exam assesses the student's ability to correctly roast and remove coffee in the correct color using a reference, while accurately completing the roast log form.
Pre-requisites: Minimum 1 year of roasting experience. Recommended but not required: Introduction to Coffee and Basic Roasting.
At the Professional Level students will gain advanced skills in profile development and sensory analysis evaluation. This course dives deep into a wide range of topics including color control and matching within different and specified time limits; use and configuration of roast profiling software; molecules involved in browning reactions; gas formation during the roasting process; chemical causes of color and impact on solubility; visual identification of roast defects; blending and quality control; as well as an exploration of production options to help meet different customer preferences.
Pre-requisites: Intermediate roast. Recommended but not required: Intermediate Green Coffee and Intermediate Sensory.
