The educational program at Roaster Camp has been created by the Coffee Roasters Guild Event Committee and Content Working Group to reflect and build upon elements of SCA's Coffee Skills Program. Breaking down parts of the Roasting Module into bitesize classes – the program is composed of a variety of modules to cater for roasters with diverse skill levels and interest.
We’ve categorised each class with a colour code so you can select a menu of subjects from roasting, sensory, business, green coffee and research. Review the program and read more details about each session below.
Coffee Skills Program Modules
Green Coffee Foundation
Learn about the key concepts surrounding green coffee: production, processing, grading, shipping, storage, arrival at destination, as well as coffee contracts and portfolio management.
Led by AST Rafael Mlodzianowski
Led by AST Filip Åkerblom
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.
Keynote & Plenary Sessions
Effect of Brewing Parameters on Coffee Sensory Quality and Consumer Acceptance
After a brief introduction in which we go over sensory evaluation and consumer testing principles and methods (i.e., cupping, descriptive analysis, consumer testing) as they pertain to coffee, we will present the coffee sensory and consumer research we have been conducting at the UC Davis Coffee Center. Following the development and publication of the Coffee Taster’s Flavor Wheel in 2016, most of our research has focused on the effects of drip coffee brewing factors such as basket geometry, roast type, grind size, and more recently, brewing water temperature on extraction parameters such as percent extraction and total dissolved solids, and the sensory profile and consumer acceptance of black coffee. All this with an eye on updating the Coffee Brewing Control Chart that has now been in use for decades but is in need of substantial reform to better address the realities of today’s specialty coffee.
Presented by Jean-Xavier Guinard
Panel Discussion: Coffee Price Crisis
Hosted by Joanna Alm
Sensory Evaluation Of Roast Profile Modulation
CoffeeMind has been running 8 individual research projects on Sensory Evaluation of Roast Profile Modulation and is now gathering all the data from these projects into one massive database. The CoffeeMind team is in the process of writing a scientific article taking all these data into consideration and during the presentation Morten Münchow will go through the findings.
Presented by Morten Münchow
Tuesday 1 October | Morning Session
Roast Profiling: Airflow & Drum Speed
This class explores the theory and practices of drum speed and airflow, explaining how it affects the taste profile and cupping of pre-roasted samples.
Presented by Dmitrii Borodai
The Fastest Growing Segment in Specialty Coffee - Facts, Sensory & Cupping
This talk will be about trends, insights and achieving quality. Following with a sensory talk about how decaf is perceived and a cupping.
Presented by Ainhoa Oyanguren and Emmanuel Dias
Grow With Your Roastery
An insight into scaling up a roastery production, everything from my insights, learning from mistakes, overcoming obstacles, changing workflow/production, machines, changing roast profiles, maintenance and things I have learned in developing my skills. There will also be a Q&A session so will be happy to share as much information as I can to do with scaling up a growing specialty roaster or someone considering a larger production operation but retaining high quality roasts and specialty green coffee.
Presented by Stephen Houston
An Introduction To Q Grading
This class aims to familarizing attendees with Q certification system provided by CQI. What are the benefits of becoming Q Grader? What do Q Graders do? How does the Q Coffee System work? This and more will be explained during this class.
Presented by Filip Bartelak
How Can I Modulate the Final Profile of My Espresso Playing With Grinding Temperature and Variable Speed: A Scientific Research From International Coffee Hub
The talk will be about the effects of grinding temperature and grinding speed on taste and flavor. We’ve selected 2 different Specialty Coffees, one Washed and one Natural, we have selected one reference grinders and we have extracted espresso coffee ground at different temperature and different speed. The results have been analyzed from a chemical point of view through the analysis done by the Lab of the International Coffee Hub and from a sensorial point of view with a panel of 5 Q Graders. We’ll show you the interesting results that came out.
Presented by Lauro Fioretti
Tuesday 1 October | Afternoon Session
Do You Wanna Dense? An introductory Course and Roasting Theory Around Density and Moisture
Presented by Kaya Carretta and Kimberley Harrison
The Science Of Coffee Freshness
Coffee freshness is one of the core values of specialty coffee. But why is preserving the freshness so important? We maybe strive to maximize coffee’s potential to keep its vibrancy as fresh as the day when roasted or we keep coffee fresh to ensure quality and consistency. For any reason that we want to keep coffee fresh, we must first understand the fundamentals of freshness to apply them in our daily routine. In this workshop we will first learn about the latest developments in coffee roasting and coffee freshness science. The focus will be to understand the theoretical fundamentals of how roasting, packaging, storage, and consumer behavior impact the freshness of coffee. In the practical part of the workshop the participants will explore in a cupping session the impact of coffee freshness to the sensory profile of a coffee. In particular, the goal will be to detect how the coffee’s sensory profile evolves during storage at different conditions, such as stored as whole beans or ground coffee, stored at different temperatures and in different types of packaging.
Presented by Samo Smrke
Packaging Techniques for Specialty Coffee
Roasting the most exclusive coffee is one thing. But to take care of the result is another. Most micro roasters are packing their coffees with just oxygen. But is the Coffees CO2 enough to push the oxygen out of the bag?
We will have a discussion around preservation of roasted Specialty Coffee and try coffees packed with different techniques, styles and materials to experience the flavors change.
Presented by Filip Åkerblom
Green Purchase Planning
How Sound Changes The Way We Perceive Flavour: A Multisensory Approach
All of the senses can potentially contribute to the perception and experience of food and drink. Sensory influences come both from the food or drink itself, and from the environment in which that food or drink is consumed. Recent research suggests a growing list of crossmodal correspondences between specific sound and taste attributes—such as, for example, certain sound pitches enhancing the sensation of specific basic tastes or mouthfeel in beverages.
The session will include data collection testing the effect of four different soundtracks on the perception of coffee flavour attributes followed by a short lecture presenting how acoustic stimulation can influence flavour perception.
Presented by Fabiana Carvalho
Wednesday 2 October | Morning Session
Roast Profiling: Acidity & Sweetness
During this class, we will explore different roast profiles and techniques that can be used to highlight the attributes of sweetness and acidity in your roasts. We will sample several coffees and delve into the profiles used to create each as a basis the class. Following the tasting, we’ll head to the roasters and create three different profiles that will attempt to accentuate acidity and sweetness. We’ll wrap up by cupping and evaluating the coffees and reporting back the results.
Presented by David Myers
Unveiling A Novel Approach
Even when stored under adequate conditions, aging of green coffee results in the decline of its original quality. For producers, exporters, importers and traders of specialty coffee this can represent significant losses, given the close price-cupping score interrelation. General knowledge within the coffee community indicates that the rate at which this negative progression occurs differs among varieties and processing methods. To explore and address this, a spin-off from the TU Berlin called coffee, metrics & analytics (coma) developed a novel pressure treatment to preserve flavor and aromatic compounds over longer periods. In 2018 coma kicked off an experiment comparing the rate of decline in the cupping score of samples from two lots: a Tanzanian fully washed Kent variety and an Ethiopian Heirloom natural. Coma conducts the experiment in collaboration with two specialty roasteries in Germany and one specialty trader in Norway. For each variety, half of the samples were subjected to the new treatment while half remained unprocessed. All samples are stored under business-as-usual conditions at the roasters’ and sourcer’s premises, and are cupped at regular intervals to evaluate the evolution of cupping score and biophysical components. This lecture will introduce the new pressure treatment and present preliminary experiment results.
Presented by Francisco Velazquez
Makin’ Dough In A Saturated Market
It seems like there is a new specialty cafe or micro roaster on every corner these days. Hear how Talor Browne created a new market in specialty saturated Oslo and made serious profit in my first year of business, without borrowing from pre-existing customer bases. There is so much room for creativity, innovation and success if you are ready to put in the hard work.
Presented by Talor Browne
Green Coffee Processing: Fermentation
This lecture is about fermentation in reality (not a theory or science) how is fermentation occurs on farms & Dimitrii's experiences.
Presented by Dmitrii Borodai
The Science of Coffee Blending
Coffee roasters either blend green coffee before roasting or they roast first single types of beans separately and blend coffee after roasting. Does it make a difference how we do it? How a coffee roasts if beans of only single origin are roasted compared to roasting a blend? What are the benefits and downsides of doing it either way?
This lecture will take a scientific approach to answer some of the questions about coffee blending and explain what we can learn from science about blending.
Presented by Samo Smrke
Thursday 3 October | Morning Session
Espresso vs Filter: Let’s Talk Omniroast
How to get the best from your green. Filter, Espresso or Omniroast? This 3h hands-on workshop will take you along the journey of ominroasts and how to roast towards better results. You will get the chance to roast yourself after an introduction into the topic - this workshop is great for everybody that wants to improve their ominroast skills or dive into the topic. Finally, as there will also be different roasters on site - we will look into how to adapt to roasters that are more convection and more conduction based.
Presented by Rafael (Raf) Mlodzianowski
10 Steps To Be A More Responsible Buyer
As green coffee buyers, we are responsible for what we are buying. Therefor buyers are striving to have a broad picture of the farms they are buying coffee from. Sustainability is complex and broad, including economic, social and environmental factors in the production. And it is possible to pin these down in a document format. To visit farms in different countries requires a lot of respect and openness to the culture, people and the hard work. No set up is alike. In this workshop you learn to log some data that is valuable on your farm visits and for finding basis to increase sustainability, together with producers.
Presented by Joanna Alm
Going Beyond the SCA Grading Classification: A Glimpse into the Unknown
We will look at internal grading systems and their quirks, with an aim to shed light on how coffee is graded at origin and where that sits with regard to SCA Grading Classification
Presented by Diana Johnston Ledezma
Essentials of Comprehensive Sample Roasting
The Comprehensive Sample Roasting course is designed for coffee professionals throughout the supply chain to learn the skills of sample roasting for evaluation, product development, sales efforts and business development. With a focus on evaluation, this class helps students with the process of creating a consistent sample roasting program, including checking green grade, recording green and roast data, storing samples, making buying decisions, having a roasting log and maintaining equipment.
Presented by Filip Bartelak
Multisensory Flavour Perception In Specialty Coffee
The perception of flavour is perhaps the most multisensory of our everyday experiences. The latest research by neuroscientists increasingly reveals how the combination of gustatory, olfactory, and trigeminal stimuli gives rise to our flavour experiences. On top of the oral senses, vision and audition are also considered as factors that modulate flavour perception through anticipatory behaviour. Fabiana's talk will introduce the topic of multisensory flavour perception, discuss how the well-known associations between senses (i.e., crossmodality) affects perception of flavour in food and beverages, and present her findings on specialty coffee.
Presented by Fabiana Carvalho