About the course
The Coffee Profiling course is designed for individuals seeking to master the art of roasting and selecting the optimal sensory profile for a particular coffee.
Many roasters encounter difficulties in roasting coffee that accurately reflects the characteristics of the raw material. Additionally, some are dissatisfied with a particular bean because its taste during production cupping does not align with the elaborate description of the sensory profile provided by the importer.
Some individuals possess the expertise to roast coffee according to standards, yet struggle to select a production profile that aligns with the desired sensory profile for a specific time period.
This course integrates the most comprehensive content on green coffee, roasting, and sensory analysis, supplemented by marketing strategies, recognizing that our customer-facing descriptions are as crucial as our internal ones.
The course is four days in duration, providing a comprehensive and in-depth learning experience. We cordially invite you to join us.
Objectives of the The Coffee Profiling courses
01.
Describe your coffee
02.
Choose the right roasting profile
03.
Learn to roast better
04.
Train sensory skills
05.
Develop your product
I once read in a chart of green coffees sent by the importer that some coffee was supposed to have a flavor of Skittles. Samples roasted for four coffee roast profiles, and there was nothing like these candies in any of them. One of the roasters then let it go to market. On the package, of course, Skittles. I bought a packet, but that sensory note in their coffee wasn't there either. What went wrong and where?
Krzysztof Blinkiewicz
Profile your coffee like a pro
Learn how to roast coffee and describe it in such a way that your customer can not only feel something you promised them, but that coffee professionals can also feel and understand it.
A lot of coffee roasting
The first half of the course will be spent behind the coffee roasters. We'll look for optimal coffee roasting profiles and make lots of silly mistakes to know what they result in.
Much testing
We will spend the second - almost - half of the course testing our firings and talking about what happened there and how to describe it as a sensory profile.
A pinch of magic
And between roasting and drinking coffee, we'll tell you what it's really all about and how to profile specialty coffees and comply with The Better Coffee standard.