Roasting Class 5 day Training -  Tracy Allen
The course is run by Tracy Allen – leading U.S.A roaster, trainer and consultant to the coffee industry

Tracy Allen is CEO of Brewed Behavior, founded to offer comprehensive support to all segments of the coffee industry. Brewed Behavior’s approach to consulting involves changing behaviors through education in addition to providing strategy and solutions at every touch point.

Introduction to Sample Roasting
A.      Definitions
B.       Segmenting sample roasting into 6 phases
C.      The environment created
D.      The application of heat
E.      Theory and purpose of sample level

Roasting Demonstration
A.      Explanation of how to operate the sample roaster used
i.      Discussion of how to apply theory to given conditions
ii.      Explanation of profilers and purpose
iii.      Discussion of current environmental conditions of the day
B.      Proper sample roasting on six different types of beans
C.      Roasting mistakes and how to notice them
D.      Application of heat

Cupping / Evaluation
A.      Taste proper samples
B.      Taste mistake roasting
C.      Taste application of heat

Roasting
A.      Machine operation
B.      Machine maintenance
C.      How to start up and shut down your roaster
D.      Each student get a block of time to learn how to roast on given roaster
E.      Problem solving and cupping

Roasting for Protocol & Q Cupping
A.      Each roaster will roast 4 – 6 coffees to be evaluated for Q standards
B.      Each roaster will roast the same 4 – 6 coffees
C.      Roasters will cup all coffees





Entry form:
http://coffeesnobs.com.au/attachments/Roasting_Class_5_day_Training_doc_revised....

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