EN

Course

Coffee Roasting Course


March 27 - 29, 2023

DSC_0032.JPG

The Peruvian Chamber of Coffee and Cocoa will begin the 1st Coffee Roasting Course. The course will be conducted by Johan Araujo Fernández: biologist by profession, Bachelor in Biotechnology Engineering by the UCSM, barista and toaster 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, taster Q Grader and head of laboratory in the Peruvian Chamber of Coffee and Cocoa.

Program »

Day 1
March 27 - Face-to-face
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
March 28 - Face-to-face
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
  • AFTERNOON: Technical visit to a roasting plant (Tostaduría)

Day 3
March 29 - Face-to-face
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
-------

Materials: 500g of green coffee or parchment.