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In this course you will learn:

e industry.

This course explores the following topics:

  • Physical inspection of green beans, basic sample roasting practices.
  • Basic Chemistry of coffee roasting and basic cupping skills for master roasters (identifying main sensory attributes of coffee).
  • Consistent industrial roasting at different degrees of roast using a roast log.
  • Cupping and discussion of results.

Instructor: Samuel Gurel

Torch Coffee Lab Yunnan – China

For more information, please contact Peter at peter@torchcoffee.cn.


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