EN

Course

Intermediate Coffee Roasting Course


April 24 - 26, 2023

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The Peruvian Chamber of Coffee and Cocoa will begin the 1st Intermediate 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
April 24 - In person
9:00 a.m. - 4:00 p.m.

ROASTING BASICS REVIEW

  • Physical aspects: humidity, water activity, density, grain morphology, grain size.
  • Post-harvest aspects: benefits, defects, qualities, types and scores
  • Roasting aspects: roasting phases, variables in roasting, Swiss replica watches application of heat.

GREEN GRAIN READING
  • Correlation of physical characters with starting temperature decision.
  • Post-harvest processing relationship with starting temperature.

PRACTICE

  • Roasting of samples with the aim of recognizing the sensory profile of each coffee.
  • Sample tasting.
  • Potential analysis of each grain.

Day 2
April 25 - In person
9:00 a.m. - 4:00 p.m.


EFFECTS OF VARIABLES ON TOASTING

  • Starting temperature.
  • Outlet temperature.
  • Flame intensity / gas pressure / power.
  • Air flow.

ROASTING STRATEGY DESIGN
  • Correlation of sample roasting with the choice of production roasting.
  • Preparation and analysis of initials profiles.

Day 3
April 26 - In person
9:00 a.m. - 4:00 p.m.

READING TOASTING PROFILES

  • Applied mathematics
  • R.O.R.
  • Analysis and reading of R.O.R.
  • Calculation of R.O.R and based on R.O.R.
  • Correction of toasting profiles.
  • Roasting of commercial coffees for retail and cafeteria.

SENSORY EVALUATION
  • Roasting of special coffees with high potential.
  • Sensory analysis and evaluation with roasting profile.

MIXING PRINCIPLES
  • Blend the pre-toasting.
  • Blend after roasting.
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Materials: 1.2 kg of green coffee or 1.5 kg of parchment coffee.