Roast and cup

Roast & Cup Basic

• The botany of coffee, Arabica, Canephora, liberica, excelsa …
• The processing processes of the drupes, natural, washed, honey, Pulped Natural
• The methods of classification of green coffee
• The aim of the coffee tasting. The organs of sense involved in coffee tasting: eyes, nose, mouth.
• Acidity, bitterness, sweetness, mouthfeel, flavour and aromas: the use of professional terminology.
• The Cupping: recognizing the species, recognizing the defects.
• Several cupping exercises with different coffees, commodity and specialty
• How the process, variety and altitude of coffee cultivation can affect the roasting process
• How to choose the roasting machine?
• Physical and chemical elements of roasting: different temperatures for different coffees, first and second crack, degradation of acids and variation of caffeine in roasting.
• Roasting practice: managing the batch from start to finish.
• IBC Basic Roast & Cup Exam

Roast & Cup Advanced

• The cupping sheet to define a Specialty and a Cup of excellence
• The concept of profile and roasting curve
• The use of softwares: Artisan, Cropster
• The measurement of humidity and density of green coffee for roasting
• Roasted coffee measurement with colorimetric systems as Agtron
• Turning point and development time: how the various stages of roasting affect the final taste.
• The management of the phases during the roasting
• Roasting defects: scorching, tipping, baking etc… how to recognize them in cupping
• Practical roasting exercises managing (lengthening, shortening, modifying) the various phases
• Blind cupping tasting: the same coffee roasted at various levels and with different profiles
• Blind tasting in cupping: knowing how to recognize roasting defects
• Blending: creating our blend targeting our taste or the taste of our customers.
• IBC Advanced Roast & Cup Exam