Course Description

ROASTING INTERMEDIATE COURSE

Roasting Intermediate Course-Master the Science of Coffee. The Roasting Intermediate course will build upon the foundation course. This course will provide a more detailed understanding of roasting skills, cupping techniques, sensory analysis, and identifying defects in coffee beans, coffee bean varieties, and how they influence the roasting process, and Fine-tuning skills with roasting equipment.

PREREQUISITES: Introduction to Coffee, Roasting Foundation, Cupping Foundation

WHAT’S IN THE PROGRAM

1. Roast Profiling and Sample Roasting Protocol: Learn the fundamentals of roast profiling, including a comprehensive sample roasting protocol and effective working practices. Understand how time, temperature, and control measurements play a crucial role in achieving optimal roasting results.
2. Basic Thermodynamics and Conceptual Framework: Delve into the basic thermodynamics of coffee roasting, gaining insight into the conceptual framework and terminology essential for mastering the art of roasting.
3. Roasting Operation Tools and Techniques: Explore the various tools and techniques employed in the roasting process, with a focus on documentation, replication, and verification practices. Understand how these elements contribute to consistent and high-quality roasts.
4. Physical and Chemical Metric Changes: Examine the dynamic changes in physical and chemical metrics during roasting. Project and analyze percentage variations, gaining a practical understanding of the impact on the final product.
5. Practical Roast Control Variables: Learn about the key variables that influence roast control, ensuring consistency and understanding their impact on different roast profiles.
6. Production Efficiency and Quality Control: Implement a robust quality control plan in your coffee roasting business. Explore methods to enhance production efficiency while maintaining quality standards.
7. Cupping Techniques and Sensory Analysis: Master the art of quality control through cupping techniques. Identify defects, analyze sensory characteristics of different roasting profiles, and evaluate development times, colors, and varieties.
8. The Business Aspect: Gain insights into the business side of a successful coffee-roasting enterprise. Explore branding, marketing strategies, and building a strong foundation for long-term success.
9. Blends Creation: Unleash your creativity in blending by exploring the art and science of creating unique coffee blends. Balance flavors from different origins to produce exceptional blends.
10. Safety and Preventative Maintenance: Prioritize safety and learn the importance of preventative maintenance plans to ensure the smooth operation of your roasting equipment.

WHAT TO BRING

Comfortable shoes for standing during the practical training.

DURATION: 21 hours /3 Days

CLASS TIME: 09:00 AM – 05:00 PM

FEES: AED 2,400

VAT: 5% Applicable on all

To gain the necessary expertise we recommend packages.

5% OFF AND 10% DISCOUNTS APPLY ON ROASTERY & QUALITY CONTROL PACKAGES

Essential Package: Introduction to Coffee, Cupping Foundation, Cupping Intermediate, Roasting Foundation, Roasting Intermediate & Brewing Skills Foundation

Standards Package: Introduction to Coffee, Cupping Foundation, Cupping Intermediate, Roasting Foundation, Roasting Intermediate

Basic Package; Introduction to Coffee, Cupping Skills Foundation & Roasting Skills Foundation

Please make bookings to confirm your attendance in time for all your desired course/s of interest. You can contact us via support@coffeepodium.com or +9715477365/+97122460922.