Course Objective : Professional Coffee Roaster's Course is designed for individual to understand the botany of coffee to operating and roasting green coffee beans.
This course is divided into 3 sessions,
SESSION I A. THE GENESIS OF COFFEE 1. The Botany of the Coffee Plant 2. The Types of Coffee Plants 3. Coffee Plantation Zones (with reference to map) 4. Methods of Harvesting 5. Defects and Grading 6. Classification
SESSION II B. THE CUPPING TABLE 1. Layout of the Table 2. The Purposes of Cupping - to identify defects - to measure roast perfection - to identify straight coffee characteristics 3. Difference between Cupping and Tasting 4. Tongue mapping
SESSION III C. THE ROASTING TRAIL 1. What is Coffee Roasting 2. The 3 Components 3. The Heat Transfer System 4. The Coffee Roast Process 5. The Changes 6. The Phases of Coffee Roasting 7. Potential Problems 8. Factors that affect the Coffee Roast Process
D. THE GENE CAFE MACHINE 1. Description of the parts of the machine 2. The Innovative Off-axis Coffee Roasting 3. The Coffee Roast Form and Practicum