September, 15 ( - ) – Objectivity in quality assurance when finding the right roast profile, Professional level by Asli Yaman
Michael Chen
Senior Web Developer
Everybody is able to perceive flavors but we all have different thresholds. This seminars is directed towards coffee professionals who want to learn how to improve their ability to perceive quality while identfying and understanding roasting defects.
Participants will gain diversity of knowledge in fields of:
- Choosing the right green coffee beans
- Acids (Inorganic/Organic)
- Using our senses as a measuring instrument
- Chemical reactions and darker roast
- Right roast profiling
45 min. will be allocated this Seminar
45 min. will be allocated to cupping samples of roast defects and openly discussing it. High grown Washed Arabica coffee will be used during cupping with 84-87 points on SCAA scale.
Supported by Soyuz Coffee Roasting.
Source: coffeetea.ru
Sarah Williams
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