Each student will learn about the roasting process, including roast cycle, roast levels, identifying defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production. They will focus on basic impressions and physical understanding of the product and roasting process. They learn how to and practice distinguishing between green coffee and roasted coffee, identifying 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.
