Курс «Обжарка кофе: основы» — это профессиональное обучение, охватывающее основные аспекты процесса обжарки

Моя собственная концепция, описывающая, насколько агрессивно подаётся тепло на разных этапах обжарки — именно это отличает мастерство от угадывания.

Я сам использую его каждый день и учу других использовать его для приготовления не просто хорошего кофе, а повторяемого, изысканного и фирменного продукта.

Если вы владелец мастерской, увлеченный новичок или опытный профессионал, этот метод поможет вам выйти на новый уровень.

С нетерпением жду возможности поделиться с вами всем, что я узнал,

Арсений

‍

Arseny Kuznetsov

20 years in the coffee industry

He lived in every stage of the coffee business: assistant barista, chef, trainer, sales manager, service engineer of coffee equipment, warehouse worker and then moved to roasting

In 2019, he became the champion of Russia and the world! Raised interest in the Russian roasting school

Opened his own brand Gravitas, which is in demand both in Russia and abroad

Module 0: Intro

• The course program, what you will know and be able to do after completing it
• How I became the world champion in roasting coffee and how to repeat my result
• What is roasting coffee and how to roast coffee deliciously and do it consistently

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

• How to prepare cupping according to the SCA standards
• Espresso evaluation
• Triangulation and blind cupping

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

Module 2: Preparation for Roasting

• Types of roasters
• Types of energy
• Loggers
• Roasting defects
• Coffee Roasting chemistry
• Roasting philosophy

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

Module 3: Coffee Roasting

• Introductory information
• Coffee loading
• Stage 1 (green)
• Turning point
• Stage 2 (yellow)
• First crack
• Development
• Drop
• Cooling

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

Module 4: Profiling

• How to find your tasty roasting profile
• Pilot roasting
• Protocol between roasts
• Drop temperature
• Roasting time
• Development time
• Burner modulation
• Drum rotation speed / Air-driving power
• Air pressure
• Charge temperature
• Taste modulation
• Angle of attack
• RoR (Rate of Rise)
• Espresso and filter roasting
• Roasting coffee with milk and automatic coffee machines
• Roasting Championship
• Sample Roast
• Navigator in profiling

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

• Coffee production
• Coffee processing
• Coffee Density
• Coffee Moisture
• Coffee Chemistry
• Choosing Green Coffee

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

Module 6: Quality Control

• Moisture Meter
• Density
• Reference profile
• Weight loss
• Colorimeter
• Refractometer
• Cupping
• Espresso

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

Module 7: Roasting Production Management

• Selection of premises
• Storage of green beans
• Exhaust pipes
• Fire safety
• Gas
• Electricity
• Ventilation
• Roaster Maintenance
• Coffee packaging
• Problems with the roaster

You will learn how to properly organize roasting production.