The focus of this class is to get some basic impressions and physical understanding of the product and roasting process.

You will learn how to and practice distinguishing between green coffee and roasted coffee, identify the change in roaster flame control, repeat the process of timing a roast temperature evolution, learn how to weigh and record the moisture of green and roasted coffee, and identify the first crack.

Foundation = 5 Credits Toward SCA Coffee Diploma

Full Day Course with IBCA and SCA Certificate // $710 including all materials

Email support@espressoitalia-usa.com for registration instructions