UmamiRoastingCamp is a full 3 days of training on coffee roasting process: the coffee course will teach you on green coffee analysis, on how to design a good roasting profile, on how to control the roasting parameters for an excellent roasting curve. You will guided to follow the coffee educational program of the roasting module, foundation and intermediate level of the Coffee Diploma System - SCAE, Speciality Coffee Association of Europe. In the Petroncini’s coffee tasting lab you will taste the roasted coffee to proof how the cup change modifying the roasting profile. The teorethical chemical topics will be implemented with the practical sessions on the roasting machine to train and be able to pass the roasting CDS exams. During the three days you will taste the same coffee roasted with different roasting profiles prepared using the cupping SCAA protocol.
Andrej Godina, coffee expert, PhD Science, Technology and Economy in the Coffee Industry - Università degli Studi di Trieste, Marco Cremonese, master senior roaster, Alberto Polojac, green coffee expert and coffee taster, Andrea Matarangolo, trainer barista.
During the roasting course will be explained the following topics:
- heat transfer from the roaster to the bean
- differences and importance of conduction, convection, radiation
- basic roasting and the roasting profile
- usage of the SCAE roasting profile LOG
- how to identify and control the three roasting phases: drying, roasting and cooling
- chemical and physical bean changes (weight, color, density, sugar, acidity)
- workspace management and tools for roasting
Info: info@umamiarea.com
