AST Live November 2016 Roasting Module: Presenter: John Thompson Coffee Nexus LTD, Scotland
AST Live November 2016 Roasting Module: Presenter: John Thompson Coffee Nexus LTD, Scotland
AST Live November 2016 Roasting Module: Presenter: John Thompson Coffee Nexus LTD, Scotland
Roasting Module
Presenter: John Thompson
Coffee Nexus Ltd, Scotland
Session Overview
Module Review
• Curriculum changes
• Exam changes
• Nordic Roaster Forum
• Panel assessment of roasting defects
• Practical Session
• Roasting session
• Cupping session
Curriculum
&
Exam Changes
Curriculum Changes
• Foundation
• Moisture and density moved to Intermediate
• How to prevent and handle fire
• Intermediate
• Rate of Rise (previously only Professional)
• Professional
• Roast logger software can be used
• Business Model Canvas removed
Working Through a Curriculum
Skill Building Through the 3 Levels
• Foundation
• Fill out roast profile, stage
Level recognition
1 • Perform various calculations
• Intermediate
Level • Hit target colour, Taste defect roast
2
stage-recognition
• Professional
• More Science, business and Lean
production
• Hit target colour with various timings.
• Recognize colour and roast defect
Curriculum Foundation
2.1 Drying
2.2 Roasting
2.3 Cooling
Intermediate
- Moisture meter and density
- French press for triangles option
(eliminate cup-sample variation)
Professional
- Roast logger software (optional)
- French press for triangles option
(eliminate cup-sample variation)
Roasting Defects
Vs
Changing the
Development Time of
Roasts
Roasting Defects
● Roasting defects are difficult to recreate
across roaster machines and training centres
worldwide so it is taken out of the exams
• Group Work
• Plan your roasts
• Test roast to set colour
• Submit 3 roasts Baseline, Baked and Fast
• Cupping Session
• The Coffee?
• Guatemala Antigua SHB
• Cup score – approx. 85 SCAA
Why Agtron 75 - 80?
Fast 75 Agtron
Baseline 78 Agtron
Baked 76 Agtron
WHY?
Cupping Assessment
Ref
Fast
Slow
1 Profile Version Colour Selected
1 1 0:00 3:00 3:20 5:00 6:00 End 9:00
1 150°C; 80% 80% 200°C 211°C 214°C; 60% Cooling end 75
1 2 0:00 3:00 3:20 5:00 6:00 End 9:00
1 150°C; 80% 80% 200°C 209°C 211°C; 60% Cooling end 78
1 3 0:00 3:00 3:20 5:00 6:00 End 9:00
1 150°C; 80% 80% 200°C 207°C 208°C; 60% Cooling end 82
1 4 0:00 3:00 3:20 5:00 6:00 End 9:00
1 150°C; 80% 80% 195°C 204°C 206°C; 60% Cooling end 89
2 1 5 0:00 3:00 3:20 5:00 6:00 End 9:00
1 150°C; 80% 80% 195°C 205°C 208°C; 60% Cooling end 87 X
2 1 0:00 2:00 3:00 5:00 6:00 End 9:00
2 150°C; 80% 190°C 80% 207°C 210°C; 60% Cooling end 82
2 2 0:00 2:00 3:00 4:00 5:00 End 9:00
2 150°C; 80% 190°C 80% 207°C 210°C; 60% Cooling end 88
2 3 0:00 2:00 3:00 4:00 5:00 End 9:00
2 150°C; 80% 190°C 80% 208°C 212°C; 60% Cooling end 89
3 2 4 0:00 2:00 3:00 4:00 5:00 End 9:00
2 150°C; 80% 190°C 80% 210°C 214°C; 60% Cooling end 87 X
2 5 0:00 2:00 3:00 4:00 5:00 End 9:00
2 150°C; 80% 190°C 80% 211°C 216°C; 60% Cooling end 84
3 1 0:00 3:00 4:00 6:00 7:00 End 9:00
3 150°C; 80% 80% 195°C 203°C 204°C; 60% Cooling end 86 X
Questions & Answers Session