Descripción
What will you learn with the roasting course?
Robert Brinck
- Robert is a trainer at Espresso Academy, an authorized IBC certifier, and an SCA Authorized Trainer.
- Specialized in every aspect of the coffee world, he focuses on green coffee, roasting, brewing, and latte art.
- He collaborates as a consultant for companies and international projects, including La San Marco
Presentation of the Coffee Roasting Video Course
Program
01. Intro and physical changes
How does roasting work? How does the grain change from a physical point of view in size, weight and density? Let’s get right into the course.
02. Chemistry - Chemical transformations
The chemical transformations of the bean will mainly affect the result in the cup. The degradation of acids, the maillard reactions and the caramelization of sugars …
03. Green Coffee Selection
04. The roasting machine
05. Heat Transfer and Colorimeters
Convection, conduction and radiation – these heat transfer methods can affect roasting process. Let’s also see in this chapter how to measure the color of the roasted coffee with a scientific method.
06 Measurements - Pre and Post Roasting Measurement
The so-called “weight loss” of roasted coffee has both a commercial impact (a kilo of green coffee will weigh much more than a roasted one) and an organoleptic one. Let’s see how to manage it.
07. Temperatures and software
Temperature will be our point of reference during roasting. The various phases, from the cracks to the turning points, will be marked by the measurements of the thermocouples. Roasting softwares will be very helpful to help us in this delicate approach.
08 Roast Profile
With a software (or with a stopwatch and a lot of attention) it will be possible to create a roasting profile, a chart. It will be valuable both for the analysis of the roasted coffee and for the possibility of replicating the taste …
09 Extra - Practice with Artisan
Let us start to roast! Let’s see how the roasting batch is managed in practice and how it is followed with one of the most used software.
09. Extra - Practice with Artisan 2-
Let’s continue the practice. We perform lighter or darker toasts, slower or faster. Experience is given by varying conditions and routes.
10. Cooling and Storage
After roasting, the coffee becomes a very delicate product. The cooling, degassing and storage phases, if badly performed, can quickly affect the quality of the drink in a very negative way.
11. Research and blending
What is the best blend? What the market is asking for. It has to be carefully analyzed, remembering that coffees change with the seasons and crops, and that we will always be able to replicate the taste even changing the ingredients …
The Coffee Roasting Course includes
Do you need more information? Not sure which course is right for you? Do you have doubts about which educational path best suits your needs?
Contact us, and we’ll be happy to support and guide you!
Chose the best with Espresso Academy!
- Espresso Academy has been the benchmark for Italian coffee education worldwide since 2007.
- In addition to training thousands of students at its main campus in Florence and over 20 locations globally, it was the first school in the world to offer all certified coffee courses in video format.
- According to Tripadvisor and Google Reviews, Espresso Academy is ranked as the world’s leading coffee school in terms of both student numbers and average student ratings.
- It holds the record for the highest number of students certified by SCA, LAGS, and IBC.
- Espresso Academy’s video courses are always up-to-date, aligned with the latest research and trends in the coffee world.
- Chosen by numerous companies and schools worldwide, they are a trusted resource for training and staff development.
👉 Read what our students say about us!
Nel complesso, consiglio questo corso solo a chiunque voglia conoscere le macchine da caffè e divertirsi lungo il percorso.
Altamente, altamente, altamente raccomandato.
Staff molto professionale e con sperienza sul campo.
