In this course you will learn:
•Optimizing roast profiles (full roast profiling method to achieve a perfect roast for a particular bean and/or extraction method). Business application.
•Advanced sensory analysis for master roasters (identifying subtle aroma and flavor changes through roast profiles). Business application.
•Advanced analysis or roast logs (identification of thermal equilibrium point, interpretation of ROR before and after first crack, assessing recovery time). Scaling up roast profiles. Business application.
Instructor: Samuel Gurel
Torch Coffee Lab Yunnan - China
This course is 3 days (No class on Sunday).
For more information, please contact Peter at firstname.lastname@example.org.