Today people behaviour of drinking coffee has changed, from drinking coffee for caffeine intake to enjoying the taste of the character of the brewed coffee. It's start from the green bean to roasted bean, this process affecting the key character of the coffee.

What will be cover in the course:

• Basic Heat Transfer
• Green Bean Knowledge
• Understanding The Beans
• Roast Degrees And Profile
• Roast Log And Evaluation
• Cupping Evaluation

Duration: 3 days from 9:00 – 17:00

Pax: 6 people maximum

Suitable for: home brewers, baristas, coffee shop operators and coffee professionals

Pre-quisite: Recommendation Introduction to Coffee, but not Mandatory.