sabato 26 marzo 2016

Coffee roasting school: art and chemistry


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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