Over 3 days, the 2 comprehensive courses cover:

1. green coffee selection
2. moisture and density
3. crop freshness
4. introduction to roasting
5. types of heat transfer
6. types of roasting machines on the market
7. energy modulation
8. roasting process
9. roasting defects
10. cooling
11. how to read a roasting profile
12. rate of rise
13. roasting mistakes
14. cupping
15. manual logging VS software
16. practice on roasting machine
17. flavour modulation obtained by changing roasting profile
18. drum speed regulation
19. airflow
20. espresso roast VS filter roast
21. how to create a roasting profile on a new coffee
22. colorimeter

To attain your certifcate it is necessary to pass the exams.

Certifcation fees of €100 are included in the price of the course.

Language: English with support in French

WHERE:

Only 20 minutes from Geneva Cornavan (main station) by public transport. Cornavin is 8 minutes by train from the airport.

Learn from the best-

Trainer: Paolo Scimone

Paolo Scimone has been involved in the coffee industry for 16 years. His passion for coffee began once he was 11 old. He founded a specialty coffee roastery named "His Majesty the Coffee" in 2013, based in Italy. His roastery was awarded in 2018 as top 3 best specialty coffee roastery of Europe. He roasted coffee for many winning competitors in WCE disciplines. He’s an AST for SCA roasting module, certified Arabica and Robusta Qgrader and consultant for various small and big roastery over 20 countries

Further details about each course:

Roasting Foundation

This session is ideally suited for people new to the coffee industry or those looking to gain an insight into the broad subject matter of roasting coffee.

The course provides you with the key information to enable you to sit your Roasting Foundation certification examined through a digital exam.

Roasting Intermediate

This course will give you a more elaborate understanding of the roasting process and how different kinds of heat transfer are at play.You will also see how different roast profiles lead to different sensory expression for the same coffee even at the same roast degree. You will learn about roast defects and how to avoid them and also be introduced to the basic physical changes that the beans undergo during the roasting process. Finally there is a small appendix about workspace management and lean production.

The course provides you with the key information to enable you to sit your Roasting Intermediate certification that consists of 4 short practical exams and a written exam (25 questions with a pass rate of 70% required).