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SCI Roasting Level 2


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 peter@torchcoffee.cn. 

Earlier Event: May 28
SCI Roasting Level 1
Later Event: June 18
SCI Sensory level 1