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
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. How to read between the lines of the roasting process and find the most direct path to the roasts you want.
Topics we'll cover include:
Control your rate-of-rise Between batch procedures Effective QC Iteration, iteration, iteration
Join us for an in-depth workshop involving hands-on roasting, tasting and stimulating group discussion!
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.
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
How do we define sweetness in coffee? How does roast influence these flavours? In this lecture we will review the essential roasting stages and how roasters can influence the perceived sweetness in the roast. Lead by three women roasting professionals: Monika Palova, Joanna Alm and Jen Apodaca, this session supports #shestheroaster, an organisation that promotes and encourages self-identifying women in the coffee industry to become professional coffee roasters.
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.
Hands-on Roasting: Influence of Green Coffee Processing
Honeys, semi-washed or whatever you find natural to call your self <3 data-preserve-html-node="true" 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.
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.
Roasting and Cupping 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.