Buckman Coffee Factory Newsletter

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Newsletter

4-PART ROASTER SERIES – JULY/AUG

Mike Nelson of Guilder Cafe & Junior’s Roasted Coffee and Emily Smith of World Cup Coffee are back with a new roaster education series this Summer, now open for enrollment at the Buckman Coffee Factory.

This series was developed for beginning to intermediary coffee roasters wanting to learn more about roasting, coffee buying and sensory development. Classes will be held on a weekly basis as half-day intensives (four Saturdays: July 28, Aug. 4, Aug. 11, Aug. 18).

Each class covers a different growing region and roast profile development, while also exploring green buying and sensory development. The classes build on skills but do not need to be taken in sequence.

Register online via eventbrite


Coffee Roasting & Sensory Development Series

JULY 28
HANDS-ON INTRODUCTION TO COFFEE ROASTING
Participants will learn the anatomy of the roaster, maintenance, roast curves, and how to log roasts manually as well as through software.

AUG 4
LATIN MILDS
Participants will explore washed coffee from Central & South America, including how to develop roast profiles best suited to the terroir of the region. Participants will also learn the basics of green coffee buying, including planning, cupping for quality evaluation and price discovery.

AUG 11
AFRICAN & NATURAL PROCESS
Participants will explore African coffees, with particular attention paid to natural processed coffee.  They will learn how to approach natural processed coffees in profile development.  Participants will also learn how to cup with the SCA cupping form and score coffees, including recognizing coffee defects.

AUG 18
BLENDS
Participants will learn about how to blend coffee, including roasting coffee that is pre-roast and post-roast blended.  Participants will also learn about how to manage green inventory, utilize blends for green management, and leveraging blended coffees for revenue and growth.


EDUCATORS

Mike Nelson has worked in the coffee industry as a barista, consultant, roaster, trainer, and company co-owner with various specialty coffee companies in the US and abroad. He combined his love of scientific research and coffee by focusing his graduate research on climate change and coffee, and holds an MSc in Environmental Studies and Sustainability Science and an MSc in Geography. He is co-founder of Junior’s Roasted Coffee, and oversees the company’s green coffee buying, roasting, and wholesale training. In April 2017 Mike and his business partners opened Guilder, a cafe and bar in Northeast Portland that also serves as the roastery for Junior’s Roasted Coffee.

Emily Smith has a background in green coffee, including quality evaluation and supply planning. She is a licensed Q Grader and has worked managing and processing green coffee for large roasters in the Pacific Northwest. Emily is also an expert sample roaster, having roasted thousands of samples for quality and price discovery evaluation. In addition to roasting for World Cup Coffee, she also serves as a director of the Oregon Coffee Board.

 

More Info

WHERE: Buckman Coffee Factory
FEE: $350 per class. $1200 for entire series of four.
REGISTER: eventbrite

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