Preda Roastmaster Class 2024

    Green bean

• Traditional Processing
• Impact of Fermentation to flavors
• Impact of Drying to green bean quality
• Green bean Defects
• How to apply Grading Score to your roastery
• Moisture Content vs Quality
• Ochratoxin
• Good Practice in Green bean Storage

    ROAST & SCIENCE

• Flavor Precursors
• Roast Reactions
• A focus on Caramelization
• Roast Phenomena
• Reaction Rate
• Glass Transition Theory
• First Crack and Second Crack
• Flavor Development
• Heat transfer
• The truth about Conduction/Convection/Radiation

     ROAST PROFILE CONTROLLING

• Roast Profile Parameters
• Heat flux, Heat momentum and ROR
• Real meaning of Drying Phase
• Development Temp. and Development Time
• Roast Degree
• Roast Defects
• Roast Profile Designing
• Roast Profile Development
• Control Heat with Sense
• Air flow vs Heat Supply

    SPECIALTY COFFEE ROASTING

• Understanding the Esterification vs Roast Reaction
• Evaluate Your Green Bean
• Choosing Proper Profile
• Knowing true meaning of Coffee bean Development
• Acidity, Sweetness, Body, Aroma and Complexity
• Fast Roast vs Slow Roast

How to become a Professional?

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