Tickets

4th and 5th of NovemberAt Cafés El Magnifico Roasting HeadQuarters

From 9:00 to 17:00 both days

C. Emilio Alcalá Galiano, 35 08940 Cornellà de Llobregat, Barcelona Spain

ENGLISH WORKSHOP

Being a coffee roast master has many similarities with that of a master chef. They must possess a solid skillset, perform excellent judgement and of course be able to source good ingredients, to be able to create a superior coffee product. It’s imperative to be able to make a proper analysis of your coffees, being able to fix roast issues and constantly improve your coffees to their fullest potential.

Migrating roast profiles from conventional roasters is about looking at key events like the Development time, the rate of temperature increase, length of roast etc, together with measurements of organic material weight loss, the different shades of brown and hedonic acceptance to determine the optimal expression of the coffee beans.

Topics of the Roast Masterclass:

• Know the capability perimeter of your roast machine to better be able to design your roast profiles to the optimal performance. • Make a proper problem analysis of every roast to be able to improve the roast profile.
• Be able to repair a less than perfect roast profile.
• Chemical and psychical changes during roasting.
• Analysis of various coffees for aroma/flavor output in conjunction with whole bean/ground color and color delta. What is an acceptable roast development difference all through the coffee bean.
• Manipulate beans inside/outside roast development balance to control flavor. • Become a better roaster with software and affordable essential roasting tools.
• Loring Roast Architect, roast profile design software. How to use it. Setup and connecting.
• How to build a roast profile with a fixed turning point event, temperature delta to the color change event, the first crack event and termination of the roast, from a balanced point of view.
• Roasting coffees, roast profile analysis and taste evaluation. Cupping, roast color measuring and discussion. Friendly competition. • Roast profile templates for various coffees for different expressions and solubility.
• Best practices for coffee roasting, protocols and quality tolerance.
• And more!

This two day workshop is for both the less experienced roaster as well as the very experienced. A few topics will make better sense for the more skilled roaster. We won’t be talking about specific preferred roast styles in this class and you won’t be manipulated to roast any different than you already do, except maybe you can improve some aspects in your roast profile design to be able to make more balanced coffees, to everybody’s benefit.