CLI offers a thorough, hands-on roasting class in a working coffee roasting facility for professional coffee roasters. We have 9 different roasters (all drum roasters) that vary in size from 3 kilos to 90 kilos; each producing different results in the cup. We review & discuss the nuances and different parameters to achieve the ideal roast profiles.
This course encompasses coffee plant operations and workflow along with GMP (Good Manufacturing Practices) and packaging options(material choices; degassing; flushing; grinding; valves). We share Roast Software Utilization and how that can provide consistency and efficiency.
Visual assessment, cupping, sensory ID as well as coffee's chemical & physical transformations, and principles of heat transfer will be discussed.
REQUISITES: You must have at least 3 - 5 years of roasting experience or have taken our Roasting Level 2 class to attend
Instructor: Mané Alves
Maximum participants: 6; Minimum 3