The 2-day Roasting Intermediate course builds upon the introductory concepts of the Foundation course. It is ideal for someone who has roasting and desires to gain a deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profile and sensory expression, and the impact of development time. A written exam tests intermediate course knowledge while a practical exam assesses the learner’s ability to roast correctly and remove the coffee at the correct color using a reference, while accurately completing the roast log form.

Course Outline:

• Roast Profile
  • Measurements and Variables Supporting the Roast Profile
  • Heat and Temperature’s Impact on the Profile
  • Documenting the Roast
  • Color - Measuring and Importance
  • Roast to Color
  • Sensory Analysis - Impact on Flavor and Color
  • Recognizing and Documenting
  • Cupping for Green vs for Profile
  • Relationship between Development Time and Flavor
  • Relationship between Profile and Roast Color Terminology
• Physical Changes
  
  • Chemical and Physical Changes during Roasting
  • Rate of Rise (RoR) Basics and Projection
  • Changes in Weight and Volume Basics, Calculation and Comparison
  • Changes in Size, Density and Moisture
• Roaster Elements
  • Drum and Fluid Roasters
  • Basic of Thermodynamics of Coffee Roasting
  • Heat Transfer
• Sample Roasting
  • Purpose of Sample Roasting Program
  • Types of Sample Roasters
  • Process and Sensory Evaluation of Samples
• Safety & Maintenance
  • Preventive and Maintenance Protocols
  • Health and Safety
  • Green and Roasted Coffee Storage Conditions