Program

We are excited to bring you the CRG Camp Program for 2018. Click the button below to see the great workshops and talks happening at camp this year. 

CSP Class Descriptions

Full Day Foundation Level Courses: Roasting Foundation and Sensory Skills Foundation View Pricing & Options Here

Roasting Foundation

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.

Sensory Skills Foundation

Learn about the essentials of sensory evaluation in a practical and interactive manner. Sensory Skills investigates the way we perceive what we taste, how to evaluate coffee’s natural characteristics, and implementing this knowledge in business.


Talk and Workshop Descriptions

Hands on Roasting: Reading Between the Lines: Shortcuts, Tips and Tricks for Getting the Roast You Want

This hands-on workshop teaches hidden key principals that you won't learn anywhere else, and you'll find out how to read between the lines of the roasting process to find the most direct path to the roasts you want.
Topics Matthew Robley-Siemonsma will cover include: controlling your rate-of-rise, between batch procedures, effective QC, and iteration, iteration, iteration. Join us for an in-depth workshop involving hands-on roasting, tasting and stimulating group discussion!

Adapting your Roast to the Brewing Method

In this session, we'll explore the interaction between the roast profile and the brewing method. Lauro Fioretti will take a closer look at how different type of roasting profiles can influence different espresso profiles and extractions. Based on competition results, Alexander will further explore how roast profiles can (and should?) be adapted to different brewing methods, and which factors to consider to optimise flavour.

Sustainability Essentials for the Roasting Professional

For the specialty coffee industry to survive, sustainability must be embraced by all actors in the value chain. As the most visible link between producers and consumers, roasters have enormous potential to promote positive change. This course is designed to offer baseline knowledge of what the term ‘sustainability’ means and how it is connected to development and other projects. Attendees will gain the skills needs to identify key sustainability issues across the supply chain, understand the trade-offs and complexities of different approaches, and make actionable decisions to improve the sustainability of their company.

Beyond Direct Trade

The term 'Direct Trade' has been widely used to promote and describe quality specialty coffee, but The Coffee Collective were the first in Denmark to publicly use the term in 2007. In this talk, Peter Dupont will explain what values drove the use of 'Direct Trade' at that time, and what perspectives it has today since it became a global buzz word in specialty coffee. He will go on to explore whether transparency can be a tool to promote the positive contributions from Direct Trade and other initiatives aiming at improving the coffee market for the benefit of the farmers.

Panel: Business Strategies

Hands-on Roasting: Roasting and Sensory Perceptions

Sensory modulations of roast profiling has been a common practice amongst roasters for a long time. In this workshop, Morten Münchow from CoffeeMind will talk about this topic based on the extensive research he has done on over the years and instruct the students how to experiment with these modulations.

Turning Insight into Action: Applications of Data Collection and Analysis in Coffee Roasting

This presentation is intended for coffee professionals of all types and backgrounds. With specific emphasis on the coffee buying, sample preparation and evaluation, and roasting processes, we will explore topics covering the coffee supply chain from farm to consumer and discuss key elements of data collection and analysis. Participants will learn how to turn insight into action to create efficiencies in workflow, improve the quality and consistency of their products and make better decisions with less effort.

New Market Segments for Specialty Coffee

Filip Åkerblom will explore the opportunities to make specialty coffee accessible for a larger audience, beyond the coffee shop customers. How to get people in food markets interested in quality instead of brands. Branching out into supermarkets poses an interesting business opportunity, which may increase the sustainability of quality coffee, but also has its pitfalls - all of which you'll learn about in this session.

Coffee Fermentation: Opportunities For Better Control and Cup Quality Enhancement

Fermentation in coffee is often referred to as some biochemical reaction leading to the removal of the mucilage from the bean. In fact, lots of microorganisms are present at this key step of the coffee processing and can impact the process. Indeed, indigenous flora can be diverse and some microorganisms can play an important role on the demucilagination but also on the quality of the final product. During this workshop, we will present an over view of the microorganisms potentially present in coffee, what is known about them in terms of metabolism and growth conditions, based on their application in other fermented products. Secondly, we will illustrate through our wide experience in other fields, the interest of using selected microorganisms for a better fermentation management curbing the growth of undesirable indigenous microorganisms and contributing positively to the sensory quality of the final product. We will share our experiences with the application of selected yeast on Arabica and Robusta coffee processing and the impact thereof on biocontrol and sensory quality of the final coffee product. Lastly but not least, we will also share some of the ongoing research that we are conducting to further understand the impact of microorganisms in coffee quality and what this means for the coffee community.

Roasting Essentials: Sweetness

Sweetness is probably the most desired basic quality in coffee, and one of the main indicators of cherry ripeness and great processing, as well as good roasting and brewing practices. In this lecture, Monika will talk about where the sweet taste in coffee comes from, what the contributing factors are, and how we as roasters can influence the levels of sweetness in the beans. She will look at all the main sugars that can be found in coffee beans, and the main chemical and physical reactions that occur during roasting which enable sugar development. Attendees will also get to taste some freshly brewed coffees with different levels and types of sweetness. They’ll get to compare these coffees to try and recognise what factors played a role in the overall sweetness in the cup.

This session is lead by and supports #shestheroaster, an organisation that promotes and encourages self-identifying women in the coffee industry to become professional coffee roasters.

Hands-on Roasting: Can You Taste the Roasting System?

This workshop seeks to explore and challenge common thoughts and claims in the roasting community about certain flavors being associated with a particular brand of roasting machine/system. By tasting the same coffee roasted on three different systems and then working in groups to roast one coffee on two different systems with the exact same profile, attendees will be able to explore for themselves the possibility that it is the profile that drives flavor differences not the roasting system. Overall, students will gain a greater understanding of the control points relevant to a roast profile and attain a clearer perspective on coffee roasting and roasting systems.

Business Strategy Workshop

Comprehensive Sample Roasting

The Comprehensive Sample Roasting course is designed for coffee professionals throughout the supply chain to learn and practice the skills of sample roasting for 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 conscious buying decisions, having a roasting log and maintaining equipment. Although the course focuses primarily on sample roasting for the purposes of evaluation, we will also address sample roasting to aide product development, sales efforts and business development. All students will receive hands-on time and instruction at lab or event sample roaster(s).

Fundamentals of Green Coffee Buying

A purposeful green-coffee-buying strategy is key to the success of every coffee roasting business. This workshop will introduce participants to the fundamentals of effective green purchasing. Students will learn standard industry terms for how coffee is bought, traded and transported; setting the stage for successful relationships with green coffee suppliers and logistics providers. Participants will also discuss other key factors in a green-buying program including values statements, forecasting and cash flow management. In addition to an interactive lecture, students will work in small groups with green coffee professionals in a variety of activities.

Multisensory Flavour Perception in Specialty Coffee

Fabiana Carvalho’s talk will introduce the topic of multisensory flavour perception, show the well-known associations between senses (cross-modality) and how it affects perception of flavour in food and beverages, and present her findings in specialty coffee. Interesting in diving deeper into this topic? Choose Fabiana's workshop that will explore multisensory flavour perception in specialty coffee through interesting cupping sessions and experiments.

Hands-on Roasting: Influence of Processing

Honeys, semi-washed or whatever you find natural to call your self. In this hands-on workshop, Kaya Carretta and Alexandru Nicolae will deep-dive into the world of processing, breaking down terms and definitions, talking about pitfalls, and teaching how processing influences your roast profiles.

From 50g to 120kg: How to Scale Your Roasting Operations

In this workshop, Simo Christidi will provide the attendees with an overview of the obstacles specific to large-scale specialty roasting operations, and will offer concrete hands-on solutions to overcome them. From batch sizes and profiling, over climatic influences and warehousing to maintenance, quality assurance and adoption of your roast profile from sample to large batch. The workshop also involves a cupping session, exploring the same coffees from sample to 120kg batch.

Process-Induced Contaminants in Coffee

Process-induced contaminants, such as acrylamide and furan, are amongst the hundreds of compounds generated during coffee roasting; nevertheless, these compounds have recently drawn negative media attention towards coffee. This talk aims to give the audience a deeper understanding of process-induced contaminants in coffee, by initially discussing how a compound's risk is established and why these risks are relevant to foods, such as coffee. Once the risk is justifiably associated with a product, it is essential to establish the origin of the compound within the product by understanding the product's transformation during processing. It is only through understanding roasting and its influence on the formation of these contaminants that effective mitigation strategies can be established.

Panel: Innovations and Research in Roasting

Managing a Coffee Lab at Origin

During this talk, Marianela will share her insight on managing a coffee lab at origin, that makes the export of micro lots possible. You will learn about the procedure in the lab to ensure the quality, and the different challenges a lab manager faces when dealing with not only importers/buyers but also with producers. We will end this session with a panel discussion including all our green coffee partners.

Book your workshops here 

Before making your selection, you must purchase a ticket to attend CRG Camp. Program is subject to change. You will be informed of any changes if changes are made. Attendees can attend a maximum of two Hands on Roasting workshops throughout the event. Workshop places are limited and will be assigned on a first come first serve basis.