A very busy day to learn how the roasting interacts with coffee: how to enhance the body, aroma and taste and how to build the blend we want to offer to our customers.
During the course we begin from the evaluation of the green coffee, then how to choose the roasting machine for different uses. Then we examine the various phases and profiles of the roasting process and how they affect the characteristics of the roasted coffee. After we proceed with practical exercises with final cupping of the roasted beans.