Coffee Specialty

Trainings for specialty coffee community

• Basic course: Coffee knowledge

  Day 1	Day 2	Day 3
  9 am - 12 am Green coffee, roasting, preparation Theory Aside from various types, cultivation, harvest and different processing methods, you are introduced to the effects that different coffee types, variations, and roasting methods have on the taste in the cup.	9 am - 12 am The key to aroma development Introduction to blending/differences This part of the course focuses on the specific characteristics of different green coffee types and the correlation between color and time in terms of aroma development. You roast coffees from different origins to numerous results regarding color and time.	9 am - 12 am Blending before or after Roasting Introduction to blending/differences The final day of the training starts with an introduction to the blending process. You learn in which way different temperatures, roasting profiles, color, and time are related. The differences between blending after roasting and blending before roasting are pointed out and discussed.
  12 am - 1 pm Break Lunch together at Werk III	12 am - 1 pm Break Lunch together at Werk III	12 am - 1 pm Break Lunch together at Werk III
  1 pm - 4:30 pm Hands-on roasting Demonstration/Practice After a theoretical excursion about the roasting process, the actual training starts with a short introduction to machine operation and a detailed roasting demonstration by our trainer. Now it`s your turn: Under guidance, you get to roast the same green coffee and learn in which way single parameters affect different roasting results. In particular, energy supply and color-time correlation are looked into.	1 pm - 4:30 pm Analyzing roasting results French Press tasting/analysis During the concluding French Press tasting, the different results are explained and the effects of the individual parameters are analyzed.	1 pm - 4:30 pm Cupping Standard cupping procedure/preparation/execution A detailed explanation of the standard cupping procedure on the basis of the previously roasted coffees rounds off the three-day training. You learn how to prepare and execute a professional cupping session according to SCA standard. Last but not least, cupping forms and related technical terms are explained and aromas are defined by use of samples.

• Individual training: Basic coffee knowledge

  After a summarizing theoretical excursion on the roasting process, the actual training begins with a brief introduction to machine operation and a detailed roasting demonstration by our trainer Daniela. Now it's your turn: Together with Daniela you roast and learn how individual parameters affect different roasting results. Topics such as energy input and the relationship between color and time will be highlighted. At the end of the training, you know everything there is to know about the roasting process, independent from the machine that you use in your own roastery. The training can be held either at our training center in Emmerich or on-site at your roastery.

• Individual training: Development of roasting profiles

  The basic process of coffee roasting is quite simple: use heat to turn green unroasted coffee into brown roasted coffee. But how to develop a roasting profile based on specific taste requirements? In this individual training, Daniela takes a particularly close look at the roasting profile you brought along and shows you how to adapt and improve it. You also have the chance to develop completely new profiles and recipes, also with the available green coffees at our training center. Newly created profiles for single origins and blends will be provided for cupping sessions afterward.

  The training can be held either at our training center in Emmerich or on-site at your roastery.

• Individual training: Blends

  Single-origin or blends: a question of taste. In this individual training course, Daniela explains the differences between single origins and blends. Various Coffees are roasted according to their different origins and the resulting physical and taste characteristics. Next to learning how different temperatures, roasting profiles, color, and time are related, you are shown how to create recipes and blends. The differences between blending after roasting and blending before roasting are pointed out and discussed. A cupping session, during which the different results are explained, concludes this individual course.

  The training can be held either at our training center in Emmerich or on-site at your roastery.

• Individual training: Roasting & Software handling

  Roasters’ needs and consumer wishes might have changed over time, but the demand for consistent and reproducible roasts has remained the same around the globe. In this individual training, Daniela shows you how the PROBAT shop roaster software solutions help you reliably reproduce your roasting results for consistently high coffee quality in the cup. She explains the roasting machine to you and gives you a detailed introduction to handling the corresponding software. In the end, you will be able to roast both manually and automatically.

  The training can be held either at our training center in Emmerich or on-site at your roastery.

• Webinar: Ask Daniela

  Is there anything you ever wanted to ask Daniela about your coffee roasting process? You feel there is something wrong with the coffee you roast, the roasting profile or else and you can’t find the answer yourself? You use a P series roasting machine and need specific support with your control solution? You are not sure whether you use the right green coffee for the required taste in the first place? Or maybe you are new to the world of coffee and would simply like to be guided through your first roasting steps? No problem, just ask Daniela.