Coffee Roasting and Blending Course

A course designed to give the bases of the roasting and blending technique for the Italian espresso. We start from the knowledge of green coffee, then we evaluate how to choose the right roasting machine for home or professional uses. Then we examine the various stages and profiles of roasting and how they affect the characteristics of the roasted coffee. Then practical exercises with final cupping of the roasted beans.

Our Roasting and bleending course are held online and in class version

CLASS COURSE 140€ – FLORENCE – ITALY

Pratical part
Manual and slides used during the course
Batch control sheets
Roasted coffee tasting sheets
IBM recognized final certificate
Possibility of SCA Foundation certification

Check the calendar on our Academy website

ONLINE COURSE 109€

6 hours of course 7 10 chapters
Watch it with no limits, when you want, how you want, forever!
Manual and slides used during the course
Batch control sheets
Roasted coffee tasting sheets
IBM recognized final certificate
Possibility of SCA Foundation certification
Possibility of free classroom training
Free calls with the trainer

INFOS

The course is one day long, from 10 am to 5.30pm

This course is held in Florence, Tuscany, Italy, a few minutes of tram from the main train station of Santa Maria Novella, into the Mokaflor roasting company.

PROGRAM OF THE COURSE

Characteristics, evaluation and defects of the green coffee with the SCAE parameters.
Theory of roasting: different temperatures for different coffees, the roasting curves and profiles, methods of heat transfer, First Crack & Second Crack.
The Italian coffee roasting. Practical exercises of roasting with the colorimetric system of evaluation.
Tasting of a light and a dark roasted coffee.
Blending: create our own blend starting from our taste or the taste of our clients. Tasting of good and a “not very good” coffees already sold in the market.
Creating a first simple blend with two different single origine coffees.