Course Code
Course Objectives
Gain the basics of coffee roasting, including bean selection, roast profiles, and how to achieve ideal flavor.
Course Content
"Theoretical Basics of Coffee Roasting (Section 1): Introduces the chemical changes during coffee roasting, including the effects of Menard reaction, caramelization and water loss on coffee flavor. Participants will learn how to design roasting curves and understand different roasting stages ( Such as drying period, Menard reaction period and development period) characteristics and functions. Baking practice and sensory evaluation (Section 2): Carry out actual baking operations and master the use methods and parameter adjustment skills of different roasting machines. Students will learn how to adjust the roasting process to achieve the desired flavor target based on sensory evaluation results after roasting, and conduct coffee tastings of various roasting degrees. "
Admission Requirements
For those interested in the course
Training Period
Each session 3.5 Hours09:30-13:00 14:00-17:30
Tuition Fee
HK$3900.00
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