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.
Keynote & Plenary Sessions
Effect of Brewing Parameters on Coffee Sensory Quality and Consumer Acceptance
Panel Discussion: Coffee Price Crisis
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
How To Grade Green Coffee
Grow With Your Roastery
An Introduction To Q-Grading
This class aims to familiarizing 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
The Effect Of Temperature & Speed of Grinding On Espresso Extraction
Tuesday 1 October | Afternoon Session
Roast Profiles Based On Density
The Science Of Coffee Freeshness
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
Roasting Championships: A Guide To Competing
Green Purchase Planning
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
Wednesday 2 October | Morning Session
Roast Profiling: Acidity & Sweetness
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
Towards Interrupting the Biological Ageing In Green Coffee
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
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