Roastmaster I
Being a coffee roast master is like being a master chef. To create a superior coffee product you must possess a solid skill set, perform excellent judgement and be able to source good ingredients. In this workshop you will learn how to migrate roast profiles, analyse key events of the roast, how to measure organic material weight loss, the different shades of brown and hedonic acceptance to determine the optimal expression of the coffee beans.
This two day workshop is for both the less experienced roaster as well as the very experienced. Some topics will make better sense for the more skilled roaster. We won’t be talking about specific preferred roast styles in this class and you won’t be manipulated to roast any different than you already do, except maybe you can improve some aspects in your roast profile design to be able to make more balanced coffees, to everybody’s benefit. It will, quite simply, make you a better roaster.
You will learn:
- Optimize your roast profiles to your roaster
- Proper analysis of your roast
- Repair less than perfect roast profiles
- Chemical and psychical changes during roasting
- Aroma/flavor versus whole bean/ground color and color delta
- Manipulate inside/outside roast development balance to control flavor
- Best practices for coffee roasting, protocols and quality tolerance
- Roast software and affordable modern roasting tools
- Loring Roast Architect
- Roast profile templates for various coffees for different expressions and solubility
- Cupping, roast color measuring and discussion (friendly competition)
- And more!
Dates:
Friday, November 4 - Saturday, November 5, 2022
Times:
Start 10.00, end 18.00
Location: The Coffee Roasting Company, Refshalevej 163A, 1432 K, Copenhagen
Price: 1200 € pr. person incl. lunch.*
No. of participants: 8
Sign-up and contact: Michael de Renouard,
*Danish VAT is applied to Danish participants. If participating for a company, please enclose a valid VAT No and company name when signing up.Roastmaster I
Being a coffee roast master is like being a master chef. To create a superior coffee product you must possess a solid skill set, perform excellent judgement and be able to source good ingredients. In this workshop you will learn how to migrate roast profiles, analyse key events of the roast, how to measure organic material weight loss, the different shades of brown and hedonic acceptance to determine the optimal expression of the coffee beans.
This two day workshop is for both the less experienced roaster as well as the very experienced. Some topics will make better sense for the more skilled roaster. We won’t be talking about specific preferred roast styles in this class and you won’t be manipulated to roast any different than you already do, except maybe you can improve some aspects in your roast profile design to be able to make more balanced coffees, to everybody’s benefit. It will, quite simply, make you a better roaster.
You will learn:
- Optimize your roast profiles to your roaster
- Proper analysis of your roast
- Repair less than perfect roast profiles
- Chemical and psychical changes during roasting
- Aroma/flavor versus whole bean/ground color and color delta
- Manipulate inside/outside roast development balance to control flavor
- Best practices for coffee roasting, protocols and quality tolerance
- Roast software and affordable modern roasting tools
- Loring Roast Architect
- Roast profile templates for various coffees for different expressions and solubility
- Cupping, roast color measuring and discussion (friendly competition)
- And more!
Dates:
Friday, November 25 - Saturday, November 26, 2022
Times:
Start 10.00, end 18.00
Location: The Coffee Roasting Company, Refshalevej 163A, 1432 K, Copenhagen
Price: 1200 € pr. person incl. lunch.*
No. of participants: 8
Sign-up and contact: Michael de Renouard,
*Danish VAT is applied to Danish participants. If participating for a company, please enclose a valid VAT No and company name when signing up.Michael de Renouard is a Loring Certified Roastmaster, one of only three in the world. He coaches champion roasters and is a taste consultant for leading coffee brands. His master classes and workshops produce tangible results and will change the way you roast.
They are aimed at professional roastmasters of all skill levels, but a basic proficiency of the process is required. They are conducted on Loring roasters, but many of the techniques demonstrated are applicable to other modern roasters.
