The roasting module is designed for those willing to get a in depth insight of both the coffee roasting process and the coffee roasting industry. It covers a wide range of subjects from the organic chemistry of roasting, thermodynamics, green coffee analysis, sensory analysis, roasting defects, roasting unit management, production management.
This 3 days course is designed for those with some experience and willing to understand better the roasting process. The course focuses on types of heat produced during the roasting process, roast profiling and the sensory difference between different roast profiles with the same Agtron number, roast defects and how to identify them. The course is packed with practical activities and coffee tastings.
Price Inclusive of SCAE Certificate
Added Extra’s: Complimentary Pastries on arrival, cakes, coffee throughout the day.
Dublin Barista School Tote bag, pen, materials all included.