Education  

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

Class Descriptions:

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

Thursday 3 October | Morning Session

Espresso vs Filter: Let’s Talk Omniroast

Shelf Life Of Green Coffee inc. Cupping

Branding A Roastery

Coffee Cups & Packaging Design