Developing  Roast Flavour

As a roaster the final flavour profile is key to enjoyment and pride in what we do. Being confident in our decisions to make changes to the profile is best achieved when we understand the science behind those changes. David Rosa, author of ‘The Artisan Roaster’, is conducting a workshop to share this knowledge and his experience. The session will cover:
1. Coffee Roasting Chemistry Basics
2. The importance of airflow
3. Charge temperature
4. Stages of the roast
5. Why development time is everything (Presentation Focus)
6. Typical roast profiles
7. A unique roast profile for light /filter roasts
8. Cooling your roast down

This will be followed by an open forum analysing and discussing roast samples brought in by attendees. Held here at Origin House guests will be taken on a tour of the coffee plantation and receive an e-copy of David’s book. The session is aimed at coffee roasters/professionals.

When:                        Saturday, March 26, 2022

                                    10am – 1.30 pm

Venue:                       Origin House

                                    Zeta’s Coffee

                                    113 Blissetts Road, Carool, 2486

                                    Ph 0407 413339

Presenter:                 David Rosa

                                    Author ‘The Artisan Roaster’

COST:                         $295 Per person

Including:                   e-copy of ‘The Artisan Roaster’

                                    Plantation tour

                                    Refreshments (light lunch)


                                    Bookings are essential.