Memorial weekend the Buckman Coffee Factory is offering an intensive hands on roasting experience appropriate for any new or novice roaster.
Mike Nelson of Guilder Cafe & Junior’s Roasted Coffee & Emily Smith of World Cup Coffee are back with their roaster education series designed for beginning to intermediate level roasters.
Develop your sensory skills; explore techniques for evaluating coffee; learn how to buy and store green coffee; develop roast profiles as well as blend development. The weekend intensive class includes snacks, beverages, lunch each day, written resources/documents, 12 pounds of specially curated green coffee for each participant to take home, and an end of class BBQ dinner on Monday evening.
DAY 1
SATURDAY, MAY 25 10am-6pm
ROASTER SAFETY
Participants will learn about roaster safety and fire protocol. This training satisfies the training and safety onboarding requirements for the Buckman Coffee Factory.
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.
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.
DAY 2
SATURDAY, MAY 26 10am-6pm
AFRICAN
Participants will explore African coffees with particular attention paid to high density washed coffee coffee. They will learn how to approach African coffees in profile development. Participants will also learn how to cup with the SCA cupping form and score coffees, including recognizing coffee defects.
NATURAL PROCESS
Participants will explore natural processed 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.
MONDAY, MAY 27 (10am-6pm)
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
EXTRACTION
Participants will learn about roasting and blend management for filter and espresso extraction. Participants will learn how to create quality control parameters for customers and leverage this expertise in their business.
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.
REGISTER VIA EVENTBRITE:
https://www.eventbrite.com/e/three-day-coffee-roasting-sensory-development-series-for-new-roasters-tickets-59730172554?aff=ebdssbdestsearch
