We will put together a program tailored to your needs from the following topics:

GREEN COFFEE

  • basics about the coffee plant, growing countries and preparation methods
  • storage and transport
  • basics of sensory analysis
  • test roasting and tasting
  • quality control of green coffee
  • coffee defects

ROASTING

  • chemical and physical changes in the roasting process
  • influencing factors on the roasted product
  • profile roasting
  • blending before und after roasting
  • recipe development
  • quality control of roasted and ground products

OPERATOR and PROCESS TRAINING

  • technology of the roaster
  • correct start-up and shut-down as well as operation of the machine
  • roasting under safety aspects
  • recipe development

SPECIAL TOPICS

  • product development
  • process optimization
  • process contaminants (acrylamide, furans, etc.)
  • sensory product profiling

YOUR INQUIRY