Basic Coffee Roasting Course
April 20 - 22, 2026
The Peruvian Chamber of Coffee and Cocoa offers the interested public the Coffee Roasting Course, taught by Johan Araujo Fernández: biologist by profession, bachelor in Biotechnology Engineering from UCSM, barista and roaster with SCA certifications in Barista, Sensory, Roasting and Brewing skills; and Lourdes Cordova Moya: specialist in coffee quality control, leading judge in the international stage of the III Cup of Excellence Peru 2019, Q Grader cupper and laboratory head at the Peruvian Chamber of Coffee and Cocoa.
Program »
Day 1
9:00 a.m. - 4:00 p.m.
- Physical aspects of green coffee - Color, Size, Humidity, Density
- Agronomic aspects - Variety, Altitude, Benefit or processing
- Chemical aspects of green coffee - Acids, Sugars, Fats, Proteins, Alkaloids
- Physical and chemical modifications during roasting
- Forms of heat application (thermal transfer) - Conduction, convection, radiation
- Variables that influence roasting - Temperature, Rotation, Air flow, Roasting time
- Roasting phases -Roasting time, Rate of temperature increase (ROR)
- PRACTICAL PART - Basic roasting practice - Cupping aimed at roasting
Day 2
9:00 a.m. - 4:00 p.m.
- Roast Styles - Color Roast, Level Roast, Profile & Aroma Roast
- Olfactory, visual and auditory markers during roasting
- Review of defects by application of heat - Sensory point of view: baked (baked), snatched, overcooked, underdevelopment - Visual point of view in grain: scorching, tipping, facing, chippin
- roasting strategies
- Decision making
- Construction and development of profiles
- Roast Profile x Sensory Profile
- PRACTICAL PART - Roasting practice - Evaluation of roasting profiles x sensory profile
Day 3
9:00 a.m. - 1:00 p.m.
- Evaluation of roasting curves
- Introduction to sample roasting
- Introduction to Quality Roasting
- Blends development basics
- PRACTICAL PART - Roasting Practice: Quality roasting, sample roasting - Blends elaboration practice
- AFTERNOON: Technical visit to a roasting plant (Tostaduría)
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Materials: 500 grams of green coffee or parchment.