This session seeks to address the two-part challenge so many roasters face with our Art + Science craft: Roasting. First, we will place our sample roasting and buying decisions (SCA cuppings) in their proper place. Second, we will consider coffee roasting for ideal profiles which scale properly to large production roasts. Regardless of machine make or roasting style, together we will break down some misconceptions and nuances which plaque roasters in order to keep our eyes on the logic that moves us seemlessly from sample to profile to production.
Adam has owned and operated a roastery with two cafes while training globally with the Specialty Coffee Association since 2012. He has invested himself most heavily in the science and art of roasting for quality control with a strong emphasis on the cupping table. From his insights he hopes that you will find new permissions and ideas to strengthen your roasting and quality control program.
*This workshop has an additional registration fee. Please add it to your registration prior to the event to receive early bird pricing, or stop by the registration counters on site.