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.