mercoledì 29 aprile 2015

Master roasting & sensory coffee course - 25,30 May 2015

Roasting and sensory master

Roasting coffee is a craft and art
During this 5 day course, we will take you through the production process from green bean analysis to controlling taste elements. Together we will explore the flavour attributes that roasting can influence and see how to manage them to get all the best characteristics of that bean into the cup.
This will include a cursory examination of coffee and roast chemistry along with some advanced thermodynamics and heat transfer issues.
Learn hands-on roasting techniques also bringing your own coffees for roasting and analysis.
Day four and five of the course will focus on sharpening your sensory skills with different acid solutions and aromas and applied sensory science including  quality control programmes, product development  and basic of statistics.

TRAINERS:
Paul Songer
Currently on the Cup of Excellent staff, Paul is head judge for many of the competitions, and an expert in sensory analysis. He is known for his knowledge of scientific and statistic principles, and synthesising these in a meaningful way in sensory exercises. His consulting company is Songer and Associates.

Alberto Polojac co-trainer

Owner of Imperator in Trieste, where he is in charge of quality control and training. AST SCAE Trainer since 2010 and Q grader since 2012, he offers courses and consulting on green coffee classification, the art of tasting and roasting. Since 2014 he is also a board member of Speciality Coffee Association of Europe chiairing the International Developement Committee.

LOCATION: Poggio Arioso – Scandicci (FI)

PRICE: 1.900 € for 5 day training, 1.200 € for 3 days roasting, 800 € for 2 days sensory


INFO: info@imperator.cc - info@umamiarea.com



Biography for Paul Songer

Paul Songer has been in the specialty coffee business for over 25 years. He began his career at Allegro Coffee Company, a medium-sized wholesale specialty roaster in Boulder, Colorado, repairing and installing espresso machines. He gradually moved from equipment to cupping and training, writing technical manuals and conducting training with sales staff, customers, and internal sensory panels as manager of training and research. During this period he was also a partner in a Boulder coffee house, a business that continues to thrive.
In 1998, Songer took the position of Director of Coffee Operations at Coffee Analysts, an independent lab specializing in the sensory, chemical, and physical analysis of coffee. This led to further independent research and a certificate of sensory analysis at the University of California at Davis. During this period he was a judge for one of the initial barista competitions held at the Specialty Coffee Association of America (SCAA) convention in 1998.
He served for over 10 years on the Technical Standards Committee of the SCAA and has given several technical presentations at their conferences. He has had numerous articles on coffee published and is the co-author of the SCAA Water Quality Manual, which deals with the chemistry of water and its effect on brewing coffee.

He currently is a head judge for Cup of Excellence (a producing-country based coffee competition) and also works as an independent consultant specializing in application of sensory analysis techniques to the coffee business, product development, and sensory panel training. Offered seminars include cupping training, roasting, and brewing.