Umami
Roasting Camp, will be held in Petroncini, from the 25th to the 27th
of May 2016. Three days of intensive training on coffee roasting, with the Umami
Area trainers through the modules of the SCAE Coffee Diploma System.
Umami Area, association of Florence committed to
the education of the coffee operators, is open for enrolments for the next
Umami Roasting Camp, a three-day roasting course, from 25 to 27 May. Suitable
for roasters from across Europe, the campus will take place in Sant’Agostino in
the province of Ferrara, at the R&D laboratory of Petroncini Impianti, that
for almost more than a hundred years has been producing roasting machines and complete
plants for processing coffee. Petroncini will provide the participants with the
required tools for the analysis of the product and roasting machines for the practical
sessions.
The formation course, offered by Umami Area, is
based on the SCAE (Speciality Coffee Association of Europe) international
training program particularly focusing on the Coffee Diploma System Roasting
Module, for intermediate and professional levels. The aim of the course it to increase
the knowledge regarding the selection and cooking process of the raw material, to
investigate the chemistry of coffee and the use of equipment and, eventually,
improve the final result in the cup, the only real goal for the "master
roaster".
In Italy the roasting skill and roasting art has
a long and well-established tradition. Nevertheless, an increasing number of
professionals are willing to attend specific training courses to keep up with
the latest market trends and the availability of innovative and technologically
advanced tools.
Andrej Godina and Marco Cremonese will lead the
course. Andrej Godina is the president of Umami Area association and a
doctorate in Science, Technology and Economics in the Coffee Industry while Marco
Cremonese is a master roaster senior. Both of them are authorized SCAE trainers.
The topics of the intermediate and professional classes will be the analysis
and selection of raw coffee beans, the study of physical and chemical transformations
due to the roasting process, the control of the process and its parameters. The
lectures, also available in English and German, will mix theoretical and
practical sessions, preparing the participants for the final exam and to reach
the credits necessary to complete the SCAE Coffee Diploma. Each study group
will gain experience on a different technology, made available by Petroncini.
The intermediate course is provided with an electric roaster, perfect for
toasting small quantities of coffee. However, the students of the professional
level will carry out a series of tests on a new generation machine, equipped
with precise functions of control and manual modulation of the parameters such
as the intensity of the flame, the heating system, the speed of the drum and
that of air suction.
Finally, participants will experience the
aromatic characteristics of the available unique original coffee and understand
the roasting process variables that affect the result in the cup. Light, medium
and dark roasting will be compared to be able to evaluate the effects on the
final product. To this end, the educational program includes cupping sessions, consisting
in tasting roasted coffee in brewed or Brazilian infusion.
The edition of Umami Roasting Camp is a
technical training course, suitable for small and large coffee roaster experts,
as well as for foreigners. However, the Florentine association is increasing
the number of the events and the campuses for German and English speaking
participants in order to promote cultural and professional competences exchanges
between Italy and other realities focused on coffee quality and coffee value
chain development.
What
is Umami Barista Camp?
In November 2014, the Poggio Arioso farm in
Scandicci (Florence) hosted for the first time the one-week coffee formation
"Umami Barista Camp". Umami, according to the Japanese tradition is
the fifth taste, namely savory. The establishment of Umami Area has been taken
as a challenge in order to spread a high-quality coffee culture, giving birth to
the new Italian Coffee Renaissance. Therefore, an entirely new training
methodology comes to light, thanks to the vibrant and highly specialized coffee
community, led by Andrej Godina and Francesco Sanapo. Since 2015, in the
beautiful framework of the Tuscany hills, Umami Area has been offering several
events and opportunities according to the SCAE system. This latter,
modules-designed, gives the participants the unique chance to enhance their
skills in the following fields: barista skills, brewing, green coffee, coffee
roasting and sensory skills. The campuses range from 3 to 6 days length,
adaptable to the demands and needs of the participants. The Umami Area
laboratory fully provided with the necessary and latest equipment and rooms and
regularly hosts the trainings. Five authorized SCAE trainers hold the classes,
with a maximum of 6 participants per class, in order to give participants, even
singularly, the chance to go deeply through the different topics.
Umami Area Secretary:
Giacomo Monachesi +39 333
4786943
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