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