Over 3 days, the 2 comprehensive courses cover:
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
Only 20 minutes from Geneva Cornavan (main station) by public transport. Cornavin is 8 minutes by train from the airport.
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
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.
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).
Understand the theory of roasting - heat transfer and flavour modulation
Understand different roaster types
Be able to assess different roast types, and roast defects
Be able to use roast analyser tools
3/3: Day 1: Roasting Foundation
4-5/3: Day 2 - 3: Roasting Intermediate
Paolo Scimone has been involved in the coffee industry for 16 years. His passion for coffee began...View Paolo's profile
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