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The Comprehensive Coffee Sample Roasting Course Companion Workbook

The Comprehensive Coffee Sample Roasting Course Companion Workbook
The Comprehensive Coffee Sample Roasting Course Companion Workbook
The Comprehensive Coffee Sample Roasting Course Companion Workbook
The Comprehensive Coffee Sample Roasting Course Companion Workbook
The Comprehensive Coffee Sample Roasting Course Companion Workbook
The Comprehensive Coffee Sample Roasting Course Companion Workbook
Product image 1The Comprehensive Coffee Sample Roasting Course Companion Workbook
Product image 2The Comprehensive Coffee Sample Roasting Course Companion Workbook
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Regular price $35.00

This workbook is a 100-page digital PDF resource designed as part of The Comprehensive Coffee Sample Roasting Course featuring Mark Michaelson. The workbook contains a wealth of information, charts, resources, and references covering the formal process of sample roasting. Beginning with an exploration of sample roasting’s role in a global coffee industry, the book details tasks and knowledge such as effective record-keeping, physical and sensory evaluation, operation of a variety of sample roasting machines, coffee roasting concepts, and much more. This book is presented as a pdf, with a link sent to download after purchase.

The book contains three main units with an appendix covering the course's overview on coffee quality. Read a description of each unit below:

The Business of Sample Roasting introduces the idea of sample roasting as a formal procedure in the global industry. This unit covers contract and sample types, all of the tasks associated with sample roasting in your business, and the organizational needs to run a successful sample roasting program.

Evaluation, Record-keeping, and Documentation is filled with technical information and scientific explanations of several important qualities to consider when sample roasting. This unit details how to evaluate physical characteristics of your green coffee and how those evaluations can inform your roasting decisions for quality results.

Consistent, Standardized Sample Roasting examines basic roasting principles and how those can be applied to roasting green coffee samples. Through both practical and scientific lenses this unit teaches roasting concepts, the science behind some of the chemical changes happening in your coffee, and provides details on benchmark times and temperatures for different roast stages in order to produce consistent roasted coffee samples.

See the preview blocks below for a complete list of chapters included in each section of the workbook.

While the workbook was written to accompany the instructional videos in The Comprehensive Coffee Sample Roasting Course featuring Mark Michaelson, it is also available individually to offer its invaluable resources to help roasters develop a formal and standardized sample roasting program for their business. To learn even more about sample roasting, check out The Comprehensive Coffee Sample Roasting Course featuring Mark Michaelson.

Course Preview

Ildi Revi, M.Ad.Ed. is the course designer and author of The Comprehensive Coffee Sample Roasting Course Companion Workbook. She is Ally Coffee’s Director of Performance and has been a roaster since 2004. She has designed and conducted educator training for over 25 years for companies, educational institutions, government projects, and NGO’s. She managed the design and development of all the SCA courses with subject matter experts at SCA and has delivered classes to coffee professionals around the world.

  • The Search for Samples
  • The Formal System of Sample Roasting
  • Categories of Samples
  • Professional Sample Roasting: The Jobs and Tasks
  • Green Coffee Analysis for Sample Roasting
  • Moisture Content
  • Water Activity
  • Bean Size
  • Density
  • Color and Odor Evaluation
  • Key Benchmarks and Principles in Sample Roasting
  • Development Calculator
  • Browning Reactions: Marillard and Caramelization
  • Four Main Organic Acids, plus Chlorogenic Acid
  • Summary of Operator Activities while Roasting Samples
  • Electric 2-Barrel Sample Roaster (Probat)
  • Overview and Operation of the IKAWA 50g Sample Roaster
  • Overview and Operation of a Production Roaster to Roast Samples
  • Chart: Coffee Roasting Phases
  • Heat Transfer Essentials
  • Roast Defects
  • Roast Defect Chart
  • Common Terms Used in Tasting and Cupping
  • Tasting Concepts
  • General Cupping Instructions

After purchasing the digital workbook through Ally Open, you will receive an email message from PACE - Platform for Ally Coffee E-Learning with a link to view and download the PDF workbook. You will be able to use this link to access the materials as often as you need.

Details

  • InstructorsIldi Revi, M.Ad. Ed.
  • Format Digital PDF Workbook
  • RequirementsNone
  • Ideal forBeginner-Intermediate
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