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 (Saturdays in May, 12-5 PM).
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
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.
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.
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.
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.
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.