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Chemistry of Roasting

The course ‘Chemistry of Roasting’ aims to present the physicochemical changes that take place during the coffee roasting process.
Online 5 giugno 2021 €90

Quadro generale del corso

Knowing about the reaction kinetics during this process will help the Master of roasting to make decisions while creating the roasting curve. These decisions can involve the changes in the energy load, air flow, pressure and time of the different roasting phases. The course is based on the available scientific literature.

Module 1

1) Introduction to the chemistry of coffee roasting: determining physicochemical factors (internal and external to the green bean).

2) Volume and porosity - The bean as a chemical reactor:

- cellular structure;

- internal pressure;

- expansion.

3) The chemically sensitive phases of the roasting process:

- Drying, Maillard and Development phases;

- The Maillard Reaction: The release of aromatic compounds;

- Strecker degradation: fruits and flowers;

- Caramelization of sugars: Sweet and roasted;

- Other reactions of interest.

Module 2

4) Energy applied to the phases and the sensory profile modulation:

- Roasting mistakes: underdeveloped, cooked, burnt;

- Energy: concepts of thermodynamics;

- Effects of ROR on modulation.

5) Volatile compounds: classes, formation mechanism, olfactometer group and detection threshold.

Applications close 4 giugno 2021

Agenda

Module 1 - 5th Jun 2021, 4pm-6pm BST (British Summer Time: GMT+1):

1) Introduction to the chemistry of coffee roasting: determining physicochemical factors (internal and external to the green bean).

2) Volume and porosity - The bean as a chemical reactor:

- cellular structure;

- internal pressure;

- expansion.

3) The chemically sensitive phases of the roasting process:

- Drying, Maillard and Development phases;

- The Maillard Reaction: The release of aromatic compounds;

- Strecker degradation: fruits and flowers;

- Caramelization of sugars: Sweet and roasted;

- Other reactions of interest.

Module 2 - 6th Jun 2021, 4pm-6pm BST (British Summer Time: GMT+1):

4) Energy applied to the phases and the sensory profile modulation:

- Roasting mistakes: underdeveloped, cooked, burnt;

- Energy: concepts of thermodynamics;

- Effects of ROR on modulation.

5) Volatile compounds: classes, formation mechanism, olfactometer group and detection threshold.

When

5 giugno 2021 - 6 giugno 2021
Starts at 4:00pm
UTC -01:00 (Etc/GMT+1)
Save to calendar
Applications closed 4 giugno 2021

Meet your trainer

Veronica Belchior

Verônica Belchior is a biologist, Master in Ecology and PhD in Food Sciences. She is a Q-grader and...

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