- Syllabus
Introduction - Variables that affect the taste of coffee and supply distinction
- Species and varieties
- Cultivation of flavor precursors in the field
- Principles of heat transmission
- Types of roasters advantages and disadvantages
- Learning to create a professional roast profile
- The standard curve
- Equilibrium phase, its physical and biochemical relationship with the grain
- Dehydration phase, its physical and biochemical relationship with the grain
- Maillard reaction phase, its physical and biochemical relationship with the grain
- Development or caramelization phase, its physical and biochemical relationship with the grain
- Performing a roast profile
- Practical effect of the development phase and its sensory impact
- Practical effect of adjusting the equilibrium phase and its sensory impact
- Practical effect of the dehydration phase on flavor development
- Practical effect of the Maillard reaction phase and its impact on taste
- Desirable article density
- Cooling: water quenching versus air cooling
- Tasting the profiling exercises
COURSE
intermediate Roasting
DURATION
8 hours
REQUIREMENTS
Basic knowledge of roasting.
GOAL
Learn to roast a professional profile, understanding the biochemical fundamentals of flavor.
MODALITY
* In-Person (Spain, Mexico)
Intensive course that allows participants to understand the basic biochemistry of flavor precursors from the bean to the last phase of the roasting process. They will learn about the different roasting technologies, their advantages and disadvantages, and developing trends. Participants will learn to develop a professional roasting profile in state-of-the-art roasters and will know how to modify flavor accordingly by adjusting different heat variables while understanding the biochemical effects of such variables. This course is the most complete and intensive of its kind.