Roasting Intermediate Course by AST Trainer Volodymyr Yefremov

We are opening enrollment for the coffee roasting course!

Instructor: AST Trainer – Volodymyr Yefremov

Intermediate Level:

ROAST PROFILE

- Measurements and variables that form the roast profile
- Impact of heat and temperature on the profile
- Roast logging and documentation
- Color: measurement and its significance
- Roasting to color
- Sensory analysis: impact on flavor and color
- Identifying and documenting sensory characteristics
- Cupping green coffee and roasted coffee
- Relationship between development time and flavor
- Interrelation between roast profile and color
- Terminology

PHYSICAL CHANGES

- Chemical and physical changes during roasting
- Rate of Rise (RoR) fundamentals and forecasting
- Weight and volume changes: basic principles, calculation, and comparison
- Changes in size, density, and moisture

ROASTER COMPONENTS

- Drum and fluid-bed roasters
- Thermodynamics fundamentals in coffee roasting
- Heat transfer

SAMPLE ROASTING

- Purpose of sample roasting programs
- Types of sample roasters
- Sample process and sensory evaluation

SAFETY AND MAINTENANCE

- Preventative maintenance protocols
- Occupational health and safety
- Storage conditions for green and roasted coffee

Course duration – 3 days:
• Day 1 – theory
• Days 2 & 3 – practice + exam.

Time: daily from 10:00 to 18:00
Price: 40500₴