Dia 25 de maio de 2024 – a partir de 10 horas.
Duração de 2 horas em português
Vagas limitadas!
Valor: 60,00€
O Workshop de introdução a torra dará ao participante uma compreensão do processo de torrefação, além de apresentar uma compreensão básica da estrutura de uma máquina de torra, serão apresentadas algumas mudanças físicas que ocorrem no grão e a modulação do sabor pela torrefação.
Conteúdo:
– Elementos de um torrador
– Processo de torrefação
– Mudanças físicas
– Impacto no sabor
– Manutenção básica do equipamento
Felipe Orioli is an MSc. Agronomist, Arabica Q-Grader, consultant, and educator. His passion for coffee began in 2007, when he started working with the production of specialty coffees at Fazenda Bagagem (GO). He is an instructor authorized by the Specialty Coffee Association (SCA) and has more than 17 years of experience in the commercial coffee chain. He currently lives in Lisbon, is a PhD student in Management at the University of Lisbon Business School (ISEG) and develops projects with Fazenda Bagagem's specialty coffee in Europe.
Learning is done through 3 stages of knowledge and skills in each module: Foundation, Intermediate and Professional.
The Specialty Coffee Association (SCA) is a non-profit organization representing thousands of coffee professionals, from growers to baristas around the world.
SCA Certified Training provides you with a certification that is internationally recognised.
The Coffee Skills Program (CSP) is a modular, skills-based training program designed to prepare students to become more successful in their careers, contributing to the progress and evolution of the specialty coffee industry. The CSP program consists of 6 different modules: Introduction to coffee, Barista Skills, Brewing, Green Coffee, Roasting and Sensory Skills.
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The Introduction to Coffee course is ideal for those new to specialty coffee. It traces the journey of coffee from its origins in Ethiopia to being the important commodity it is today. This course provides an overview of the entire specialty coffee supply chain.
The key concepts around green coffee, from plant growth, through processing, shipping and storage to roasting. This course is ideal for people in the coffee industry or those looking to gain an insight into the broad subject that is green coffee.
This module studies into the process of roasting beans, including the roasting cycle and levels, identifying defects, physical and chemical changes, as well as managing the roasting production flow.
Sensory analysis courses cover concepts and skills relevant to the evaluation of coffee and related products. The content of these interactive courses includes sensory science; industry-specific protocols; common sensory attributes of coffee; physiological sensory training; implementation of sensory programs; consumer test design; application in business and more.
