ROASTING
€573,40
The Roasting module will make you understand the roasting process, how it takes place and how to control the sensory aspects of coffee by changing the roasting curve or the degree of roasting. In addition, this module includes the study of roasting defects, physical changes of the beans during roasting, as well as workspace management and production optimisation.
It provides a basic knowledge of the roasting process, and how to control the sensory aspects of the various degrees of roasting.
It builds on the foundations of the previous level and explores roasting defects, physical changes in the beans during roasting and the management of production methods and spaces.
It will provide you with the skills and knowledge to plan and execute quality control in a managerial manner, create a product line that meets various customer requirements, calculate production costs and ensure production efficiency.
The Foundation course lasts 1 day.
The Intermediate course has a duration of 3 days.
The Professional course has a duration of 4 days.
1 person (one-to-one course).
As this is a one-to-one course, the dates and times of the lessons will be agreed directly with the trainer, according to your schedule and needs.