In this class coffee lovers will be taught the fundamentals of the skills professional coffee roasters employ day-to-day. They will be introduced to the physical and chemical changes that occur during the roasting of coffee, including the basics of how to read and analyse a roast profile (or 'curve') and what effects on flavour energy input variations allow (and don't allow).
The class will be taught by our expert Roaster Julian. Participants will all be given a chance to control the roaster themselves and take home the coffee they roast for further assessment (and enjoyment)
Duration: 3 hrs
Location: Cafetal Coffee Co.