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Advanced Roasting

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  1. Coffee Lab

    Basic Roasting Tools
  2. Measuring Roast Color
  3. Reading The Bean
  4. Measuring Moisture and Density of the Green Coffee
  5. Discussion on Density of Green Coffee
  6. Visual Coffee Density Analytics and Roasting Strategy Based on the Density
  7. Roasting Strategies
    Back to Back Roasting
  8. How to Use Airflow on Your Roaster
  9. When to Use High and When Low Airflow
  10. Charging Temperature for Different Density Beans
  11. Roasting Decaf
  12. Significance of the Turning Point
  13. The Secrets of the First Crack
  14. Roasting Sundried Natural Geisha
  15. Discussing – Coffee Processes
  16. Production Roasting
    How to Choose a Coffee Roasting Machine
  17. Artisan Coffee Roaster
  18. Comparing Roasters
  19. Types of Burners
  20. Minimum Load of a Coffee Roaster
  21. The Real Capacity of a Coffee Roaster
  22. Discussing – Roasting at High Elevation
  23. Convection vs Conduction Heat
  24. Roast Profiling
  25. Production Roasting with Jodi
  26. Production Flow
  27. Importing Coffee
    The Role of the Importer
  28. Direct Trade vs Coffee Importer
  29. Pre-Purchase Sample Process
  30. Mass Cupping
  31. In the Sample Room
  32. Hot Air Roasting vs Conventional Roasting
    Interview with Jerry Whitfield
  33. Designing a Roast Profile with Sonofresco
  34. Guatemala Huixoc
  35. Sumatra Mandheling G1
  36. Convection Roasting System Principles
  37. San Franciscan (conduction roaster) vs Sonofresco (convection roaster)
  38. Safe Workplace
    Safety and Fire Prevention

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Participants 477

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    Advanced Roasting Production Flow
    Lesson 26 of 38
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    Production Flow

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