Coffee roasting is an essential process that changes coffee beans. From the principle that the green beans are high quality, the roasting could bring their quality or not. Because of this, the “Master of Roast” is a multiple professional. This professional knows the green beans, how to operate the machine, and the impact on the decision-making during the coffee roasting. The power supply, the airflow modulation, and total roast time operations are crucial in producing desirable components. On the other hand, simple mistakes can lead to beverages with grassy, scorched, and metallic notes. What are the chemical components produced in each roasting step? How do they impact the beverage? The Chemistry of Roasting course aims to present those physicochemical transformations in the beans during the roasting process. Understanding the beginning of the chemical reactions and their kinetics is crucial for the Master of Roast to produce desirable notes at the end. It is a theoretical and practical course that will discuss the science behind the process.

Room: Room 1

Pricing: €125.00

To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.

Instructor:

Verônica Belchior
Owner, Verônica Belchior Consultancy

Belchior is a biologist, Msc in Ecology, PhD in Food Science and currently working on her postdoctoral degree in Food Science. Belchior is also a Q-grader and has been working with coffee for 14 years, starting as a barista, then quality manager for a coffee exporter, when she also became part of The Coffee Sensorium Project. Today she has her own company offering courses and consultancy in sensory analysis and chemistry applied to cupping, roasting and extraction, and she also works for an export company, Cocolo Coffee Export.