DURATION: 1h 36min
This module will help you understand and identify what is happening with the coffee bean in the coffee roaster. With this skill set you will be confident with your roasting and you will have full control over your roasting process. While measuring instruments are very important, Willem will also show you how to follow the roasting process using your senses, and explains the importance of airflow, rate of rise, heat transfer and much more.
Course Contains
Videos
Articles
Quiz
Badge
Course Curriculum
| Measuring Points | 00:05:00 | ||
| Roast Profiling | 00:10:00 | ||
| Roast Dynamics | 00:09:00 | ||
| The First Crack and the Roast Development Time | 00:11:00 | ||
| Airflow | FREE | 00:05:00 | |
| Heat Transfer | 00:06:00 | ||
| Sensory Milestones | 00:11:00 | ||
| Sample Roasting with Jodi | FREE | 00:10:00 | |
| Sample Roasting with Willem | 00:13:00 | ||
| Roasting with Kees – Basic Concepts | 00:04:00 | ||
| Roasting with Kees – The Mysterious Curves | 00:04:00 | ||
| Roasting with Kees – Rate of Raise | 00:06:00 | ||
| Roasting with Kees – Which of these curves is most important? | 00:02:00 | ||
| Roasting with Kees – Rate of Rise and the Exothermic Heat | 00:02:00 | ||
| Quiz | |||
| Roasting Theory Quiz | 00:10:00 | ||
329 STUDENTS ENROLLED
