Level 1 - 27th - 29th Aug 2018
Level 2 - 30th Aug- 1st Sept. 2018
Venue: Torch Coffee Lab, Yunnan, China
Class conducted in bilingual (English & Chinese).
All coffee courses conduct in Yunnan, Pu’Er, China is inclusive of a Coffee Farm Trip
SCI Roasting Level 1
Beginner (3-day course)
Physical inspection of green beans, basic sample roasting practices.
Basic Chemistry of coffee roasting and basic cupping skills for master roasters (identifying main sensory attributes of coffee).
Consistent industrial roasting at different degrees of roast using a roast log.
Cupping and discussion of results.
SCI Roasting Level 2
Professional (3-day course)
Optimizing roast profiles (full roast profiling method to achieve a perfect roast for a particular bean and/or extraction method). Business application.
Advanced sensory analysis for master roasters (identifying subtle aroma and flavor changes through roast profiles). Business application.
Advanced analysis or roast logs (identification of thermal equilibrium point, interpretation of ROR before and after first crack, assessing recovery time). Scaling up roast profiles. Business application.