Kingha Roasting Course Overview
From Seed to Success - Day 1
10:00 AM - 3:00 PM
In this portion of the class we open with a look at what it means to grow great coffee and how this impacts flavor profiles in the roast and in the cup. Continuing from there, we move into a tasting session, highlighting the differences in coffee roast levels and quality.
We will also be examining light, medium and dark roast profiles across a single coffee, demonstrating the different stages of roasting and flavor development. Moving from tasting to roasting, students will sample roast 2 distinct coffees, across the roasting spectrum, working to develop knowledge and understanding of how coffee reacts throughout the roasting process.
From Sample Roast to Full Production Roast- Day 2
10:00 AM - 3:00 PM
In this portion of the class our focus is on hands-on roasting. Starting with an overview of our roasting equipment students will learn about the mechanics and safety protocol of drum roasting.
Next you will move into sample and production roasting. Students will be partnered up, and through apprentice style instruction, you will roast to light, medium and dark on both a sample roaster and a production size roaster. This stage of the class focuses on the roasting process and data logging.
Students will examine coffee roasting over 4 parts:
Part 1: Charing the roast up to first crack - What is first crack?
Part 2: First crack through to second crack - Why do we stop the roast here?
Part 3: Data logging - The importance of tracking and understanding your roast.
Part 4: Roast profile creation - How/Why do we create roasted profiles.