TRIESTE, Italy – The Bloom Coffee School, Trieste-based company Imperator’s dedicated coffee school, proudly hosts a Roasting Masterclass from the 13th to the 15th of February 2019 with Morten Münchow, the creator of SCA’s Certification System for Coffee Roasting as well as the founder of CoffeeMind.
Three days dedicated exclusively to roasters and coffee professionals who seek a profound, in-depth knowledge of roasted coffee.
The course begins on February 13th with a day dedicated to the science and chemistry of coffee, where the aromatic compounds present in coffee are expertly decomposed and analysed.
The second day is dedicated to the important facets of roasting including the chemical and physical transformations of roasted coffee, roasting profiles and quality control.
The final day is dedicated to sensory analysis with tasting sessions utilising the Brazilian cupping method where the coffee roasted the day before is analysed and tasted to develop a complete picture of the final product.
The Masterclass is an excellent training opportunity for those who would like to develop a more scientific approach to their coffee making skills.
Registrations are now open for a maximum of ten participants; prices are discounted for those who register by January 25th. Lesson hours are from 10:00am to 5:00pm.
For more information, visit the Bloom Coffee School website www.bloom.coffee or send an email to hello@bloomcoffeeschool.it
Agenda Masterclass
February 13th >> Coffee Science
The scientific exploration of coffee has had a major head start in commodity coffee but in specialty coffee it is still quite a new adventure. Morten will provide you with an overview over the most important research done in specialty coffee of which some of it is done by CoffeeMind particularly on the sensory aspects of coffee roasting as well as sensory methodology.
- Basic introduction to coffee chemistry
- General introduction to the chemistry of the SCA Roasting curriculum
- Basic product development and quality control framework
February 14th >> Roasting
Take your coffee roasting skills to the highest level with Morten, the creator of the SCA Certification system for Coffee Roasting:
- Heat transfer, physical and chemical stages of roasted coffee
- Aspects of profile roasting
- Product development, quality control and work flow
February 15th >> Sensory experience
The aim of this course is to improve your sensory skills into the coffee business by analyzing the coffees roasted the day before:
- Sensory and Consumer science
- Sensory evaluation in a coffee business
- Senses physiology: aroma, taste, tactile experience
- Cupping sessions
