Coffee Roasting course from world champion Arseny Kuznetsov

Module 0: Intro

Content:

1. The course program, what you will know and be able to do after completing it

2. How I became the world champion in roasting coffee and how to repeat my result

3. What is roasting coffee and how to roast coffee deliciously and do it consistently

Module Result:

You will learn about the course program, what it will give you, and how I became the world champion in roasting coffee

Module 1: Taste

Content:

1. How to prepare cupping according to the SCA standards

2. Espresso evaluation

3. Triangulation and blind cupping

Module Result:

You will learn how to prepare capping according to SCA standards and evaluate filter and espresso roasting

Module 2: Preparation for roasting

Content:

1. Types of roasters

2. Types of energy

3. Loпgers

4. Roasting defects

5. Coffee Roasting chemistry

6. Roasting philosophy

Module Result:

‍You will learn important aspects that will help you approach roasting coffee more consciously

‍Module 3: Coffee Roasting

‍Content:

‍1. Introductory information

‍2. Сoffee loading

‍3. Stage 1 (green)

‍4. Turning point

‍5. Stage 2 (yellow)

‍6. First crack

‍7. Development

‍8. Drop

‍9. Cooling

‍Module Result:

‍You will learn about all the stages of roasting coffee and important aspects about each stage

‍Module 4: Profiling
Content:

‍1. How to find your tasty roasting profile

‍2. Pilot roasting

‍3. Protocol between roasts

‍4. Drop temperature

‍5. Roasting time

‍6. Development time

‍7. Burner modulation

‍8. Drum rotation speed/Air-driving power

‍9. Air pressure

‍10. Charge temperature

‍11. Taste modulation

‍12. Angle of attack

‍13. Ror

‍14. Espresso and filter roasting

‍15. Roasting coffee with milk and automatic coffee machines

‍16. Roasting Championship

‍17. Sample Roast

‍18. Navigator in profiling

‍Module Result: You will learn about all the parameters that affect profiling, and you will be able to create a roasting profile to suit your needs.

Module 5: Green Coffee

Content:

1. Coffee production

2. Coffee processing

3. Coffee Density

4. Coffee Moisture

5. Coffee Chemistry

6. Choosing Green Coffee

Module Result: 

You will learn important information about green coffee that will be useful in roasting coffee

Module 6: Quality control

Content:

1. Moisture Meter

2. Density

3. Reference profile

4. Weight loss

5. Colorimeter

6. Refractometer

7. Cupping

8. Espresso

Module Result:

You will learn what tools are needed for coffee quality control and how to apply them

Module 7: Roasting production management

Content:

1. Selection of premises

2. Storage of green beans

3. Exhaust pipes

4. Fire safety

5. Gas

6. Electricity

7. Ventilation

8. Roaster Maintenance

9. Coffee packaging

9. Problems with the roster

Module Result: 

You will learn how to properly organize roasting production