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Foundations of Coffee Roasting & Sensory Development (4-Part Series*)

Submitted by Anonymous (not verified) on Mon, 2018-03-26 19:03
Saturday, May 12, 2018 - 13:00
Buckman Coffee Factory
1105 SE Main Street
Portland
OR
97214
US

This series was created for beginning to intermediary coffee roasters who want to learn more about roasting, coffee buying and sensory development. Mike Nelson of Guilder Cafe & Junior’s Roasted Coffee and Emily Smith of World Cup Cofee are back with their roaster education series, now open for enrollment at the Buckman Coffee Factory.


Classes will be held on a weekly basis as half-day intensives (Saturdays in May, 12PM-5 PM).


Each session covers a different growing region and roast profile development, while also exploring green buying and sensory development. *Each class is designed to stand alone, but are progressive in skills development if taken as a series. Classes can be purchased individually or as a bundle (save $200 if purchased together).


SCHEDULE


SESSION 1 (MAY 5)
HANDS-ON INTRODUCTION TO COFFEE ROASTING
Participants will learn the anatomy of the roaster, maintenance, roast curves and how to log roasts manually as well as through software.  


SESSION 2 (MAY 12)
LATIN MILDS
Participants will explore washed coffee from Central and South America, including how to develop roast profiles best suited to the terroir of the region. Participants will also learn the basics of green coffee buying, including planning, cupping for quality evaluation, and price discovery.


SESSION 3 (MAY 19)
AFRICAN & NATURAL PROCESS
Participants will explore African coffees with particular attention paid to natural processed coffee.  They will learn how to approach natural processed coffees in profile development.  Participants will also learn how to cup with the SCA cupping form and score coffees, including recognizing coffee defects.


SESSION 4 (MAY 26)
BLENDS
Participants will learn about how to blend coffee, including roasting coffee that is pre-roast and post-roast blended.  Participants will also learn about how to manage green inventory, utilize blends for green management, and leveraging blended coffees for revenue and growth.




EDUCATORS


Emily Smith has a background in green coffee, including quality evaluation and supply planning. She is a licensed Q Grader and has worked managing and processing green coffee for large roasters in the Pacific Northwest. Emily is also an expert sample roaster, having roasted thousands of samples for quality and price discovery evaluation.  In addition to roasting for World Cup Coffee, she also serves as a director of the Oregon Coffee Board.  


Mike Nelson has worked in the coffee industry as a barista, consultant, roaster, trainer, and company co-owner with various specialty coffee companies in the US and abroad. He combined his love of scientific research and coffee by focusing his graduate research on climate change and coffee, and holds an MSc in Environmental Studies and Sustainability Science and an MSc in Geography. He is co-founder of Junior's Roasted Coffee, and oversees the company's green coffee buying, roasting, and wholesale training. In April 2017 Mike and his business partners opened Guilder, a cafe and bar in Northeast Portland that also serves as the roastery for Junior's Roasted Coffee.





PRICE:


Classes can be purchased individually (discount offered on full series). Classes cap at 8, with a minimum of 4. $350 per class or $1200 for all 4 (for a savings of $200).


QUESTIONS?


Please email us at education@buckmancoffee.com
Or call Buckman Coffee Factory at (503) 970-5497.




 

1105 SE Main Street, Portland, OR 97214

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