Complete online training with practically applicable knowledge
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Who wants to improve their product, create a stable and manageable result, not be tied to people, but have a training system
Who wants to grow their competence, improve their product and earn more money
Who wants to upgrade their profession
Who are fanatical about coffee and want to master roasting
Content:
1. The course program, what you will know and be able to do after completing it
2. How I became the world champion in roasting coffee and how to repeat my result
3. What is roasting coffee and how to roast coffee deliciously and do it consistently
Module result:
You will learn about the course program, what it will give you, and how I became the world champion in roasting coffee
Contents:
1. What is delicious coffee
2. How and when to rate Filter roasts
3. How and when to rate Espresso roasts
Module Result:
You will learn how to prepare capping according to SCA standards and evaluate filter and espresso roasting
Content:
1. Types of roasters
2. Types of energy
3. Logers
4. Roasting defects
5. Coffee Roasting chemistry
6. Roasting philosophy
Module result:
You will learn important aspects that will help you approach roasting coffee more consciously
Content:
1. Preparing the roaster for roasting
2. Loading coffee
3. The first stage of roasting is Green
4. Pivot Point
5. The second stage of roasting is Yellow
6. The first crack
7. Final stage of roasting
8. Second crack
9. Unloading
10. Cooling coffee
Module result:
You will learn about all the stages of roasting coffee and important aspects about each stage
Content:
1. How to find your delicious roasting profile
2. Pilot roasting
3. Protocol between roasts
4. Discharge degree
5. Roasting time
6. Development time
7. Burner modulation
8. Drum rotation speed / GVA
9. Air pressure
10. Loading temperature
11. Taste modulation
12. Angle of attack
13. Ror
14. Roasting Championship
15. Espresso and roasting filter
16. Sample roasting
Practice and exercises:
Determination of the optimal discharge temperature
Determination of total roasting time
Determining the optimal development time
Roasting one lot of coffee with different burner modulations
Roast at different speeds and choose the best option for yourself to roast coffee with different air modulations
Load temperature detection
Taste modulation at the reaction stage
Maillard
Determining the angle of attack
Module Result:
You will learn about all the parameters that affect profiling, and you will be able to create a roasting profile to suit your needs.
Content:
1. Coffee production
2. Coffee processing
3. Coffee density
4. Coffee Moisture
5. Coffee Chemistry
6. Green coffee selection
Practice and Exercises:
Module Test
File:
Harvest Calendar
Module result:
You will learn important information about green coffee that will be useful in roasting coffee
Content:
1. Moisture Meter
2. Density meter
3. Reference profile
4. Uzharka
5. Colorimeter
6. Refractometer
7. Capping
8. Espresso
Practice and exercises:
Fry in a certain color
Module result:
You will learn what tools are needed for coffee quality control and how to apply them
Contents:
1. Storage of green and roasted coffee
2. Chimneys
3. Fire safety
4. Gas
5. Electricity
6. Ventilation
7. Roster maintenance
8. Problems with the roster
Module result:
You will learn how to properly organize roasting production
Personal chat with Arseny Kuznetsov, where you can ask all questions related to the course
Two hours of personal video consultations on roasting coffee
Capping your coffee with the world roasting champion with further recommendations and adjustments for it
5 training modules
8 training modules
9 training modules
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From 3 to 10 minutes so as not to overwhelm you with information or waste your time.
Yes, of course, you will be able to watch the lessons at your convenience. There will also be PDF presentations of each lesson.
From 30 to 180 minutes.
Yes.
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