Learn - Webinars Podcasts   -   Roastery

Webinar: RoastID Round 1 - Roast Defects & The Essentials

Interested in finding out the results for Round 1 of RoastID - See the Curve, Match the Curve? Watch the webinar below, we reviewed the correct answers from yesterday's quiz with our good friends, Anne Cooper and Shelby Williamson. Plus, we discussed the core variables and events involved in the coffee roasting process, and common roast defects seen in the industry.

 

Presentation on the webinar can be found here.

This week we invited Anne Cooper (Roasting Consultant at Equilibrium Master Roasters) and Shelby Williamson (2019 US Roasters Champion, and Head Roaster at Huckleberry Roasters) to help speak about roast “defects” that include but are not limited to: tipping and scorching, under/over-development, under-roasted coffee, baked and/or stalled coffee. We examined how these all come about in the roasting process, what they look like on the roast curve, and how they influenced the coffee cup quality.

RoastID - See the Curve, Match the Curve is 3-week online challenge of roast curves and cup quality knowledge! Sort of like matching a cupped coffee to the correct roast curve, except, you never cup the coffee. Competitors enter an online quiz portal where we present some roast curves, and then try to match them to the correct cupping forms. This competition is more than a competition, but an educational opportunity to learn from roasting experts about how roasting techniques and decisions (and the changes in the roast curve) influence the taste of the coffee. Make sure to participate in next week's round, on May 20th at 12 am PDT.

 

Learn more about the RoastID competition

 

We understand that you may not have time to follow the entire session so we've added some handy quick links to key topics here. You can watch the video on our site, or click the links to be taken to that particular topic (this will take you to YouTube).

00:05:50 Background on cupping form used

00:06:50 Curve 1 - Underdevoloped

00:18:21 Curve 2 - Overdeveloped

00:22:17 Curve 3 - Baked, Stalled

00:27:17 Curve 4 - Scorching

00:35:49 Curve 5 - Under-roasted (Light)

00:42:15 Answers slide

00:42:26 Explanation of data table provided in quiz

00:45:00 Q & A

Mehr News

Origin   -   Roastery   -   Quality Control / Cupping   -  

Chargenbewertung, Probentypen und Probengruppen

Röstereien, Kaffeelabore, Importeure, Exporteure und Erzeuger haben alle die Gelegenheit, mehrere Proben derselben Kaffeecharge zu bewerten. Mit den Cropster-Probengruppen behalten Sie leicht den…

Mehr...
Roastery   -   Commerce / Selling   -   Cafe   -  

Sicherung der Qualität bei Großhändlern

Der Betrieb einer Großhandels-Kaffeerösterei ist aufwändiger, als du vielleicht denkst. Selbst wenn man die Komplexität der Beschaffung, des Röstens und der Qualitätskontrolle außer Acht lässt, gehört…

Mehr...
New releases

Rezeptpalette festlegen

Die Rezeptverwaltung ist ein wesentlicher Bestandteil jedes erfolgreichen Kaffeeunternehmens. In einem Café können die Rezepte von mehreren Personen an verschiedenen Standorten verwaltet werden (z. B.…

Mehr...

Melden Sie sich für unseren Newsletter an

und erfahren Sie mehr über unsere Lösungen für