Coffee Roasting and Blending Course

A course designed to give the bases of the roasting and blending technique for the Italian espresso.

A very busy day to learn how the roasting interacts with coffee: how to enhance the body, aroma and taste and how to build the blend we want to offer to our customers. A large section of the course is devoted to cupping and tasting techniques, because tasting is the real bookmark of our experience!

During the course we begin from the evaluation of the green coffee, then how to choose the roasting machine for different uses. Then we examine the various phases and profiles of the roasting process and how they affect the characteristics of the roasted coffee. After we proceed with practical exercises with final cupping of the roasted beans.

The course allows take part to the SCA roasting foundation exam, which can be held at the end of the day.

Periodically our school also organizes the Intermediate and Professional levels of SCA roasting, contact us for info!

Program of the course

• Characteristics, evaluation and defects of the green coffee with the SCAE parameters.
• Theory of roasting: different temperatures for different coffees, the roasting curves and profiles, methods of heat transfer, First Crack & Second Crack.
• The Italian coffee roasting. Practical exercises of roasting with the colorimetric system of evaluation.
• Tasting of a light and a dark roasted coffee.
• Blending: create our own blend starting from our taste or the taste of our clients. Tasting of good and a “not very good” coffees already sold in the market.
• Creating a first simple blend with two different single origin coffees.