"Roasting Intermediate" Course by Volodymyr Yefremov
| location: | Coffeeton HUB: Kyiv, 75A Yuliya Zdanovska Street |
| date • time: | 22.05.26 • 10:00 |
An intensive course for those who want not just to understand coffee roasting, but to experience the entire process in practice – from theory to working with professional equipment in a real production environment.
Course duration – 3 days
• Day 1 – theory (CoffeetonHUB, 75a Yulii Zdanovskoi St)
• Days 2 & 3 – production practice (Coffee Lover roasting facility, 1 Akademika Hlushkova Ave, VDNG Pavilion 15)
Time:
Daily from 10:00 to 18:00
Course cost:
30 000 ₴
Program:
1. Roasting Profile
How to read and build a roasting profile
Temperature and heat supply control
Rate of Rise (RoR) control
Main roasting stages:
- charge (loading the beans)
- turnaround point
- yellow stage
- cinnamon stage
- first crack
- roast development
- drop (unloading)
How to consistently repeat results
Maintaining a roasting log
2. Roast Color and Quality Control
Measuring roast color
Light, medium, and dark roasts
How color affects flavor
Consistency control between batches
Working with color measurement devices
3. Sensory Analysis of Roasting
How roasting affects:
- acidity
- sweetness
- bitterness
- body
- balance
How development time changes coffee flavor
Identifying roasting defects
Roast tasting practice
4. Physical and Chemical Changes During Roasting
Weight loss (shrinkage)
Bean volume increase
Density changes
Managing bean moisture
Maillard reaction
Endothermic and exothermic phases
Formation of aromatic compounds
5. Heat Transfer and Thermodynamics
Conductive heat transfer
Convective (air) heat transfer
Radiant heat transfer
Operation of drum and air roasters
Impact of airflow on roasting
Burner types and their characteristics
6. Measurement and Analysis
Moisture measurement
Density measurement
Color measurement
Calculating weight loss
Calculating volume increase
Calculating development time
Analyzing roast graphs
7. Sample Roasting
The purpose of sample roasting
Specifics of working with small-scale roasters
Selecting coffee for purchase
Quality assessment through tasting
8. Safety and Equipment Maintenance
Fire safety
Cleaning the roaster
Chaff collector and chimney maintenance
Preventative maintenance
Production sanitation
Proper storage of green and roasted coffee
9. Practical Part of the Course
Building a roasting profile
Roasting to a target color
Profile replication
Working with measuring instruments
Tasting practice
Defect analysis
Filling out professional roasting logs
10. SCA Exam Preparation
Theoretical exam
Practical exam
Working according to SCA standards
Common mistakes during the exam
Logic behind practical task assessment
