In this course you will learn:
This course explores the following topics:
- Physical inspection of green beans, basic sample roasting practices.
- Basic Chemistry of coffee roasting and basic cupping skills for master roasters (identifying main sensory attributes of coffee).
- Consistent industrial roasting at different degrees of roast using a roast log.
- Cupping and discussion of results.
Instructor: Samuel Gurel
Torch Coffee Lab Yunnan - China
For more information, please contact Peter at firstname.lastname@example.org.