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Class Descriptions

The educational program at Roaster Camp has been created by the Roaster Guild of Europe Working Group to reflect and build upon elements of SCA's Coffee Diploma System. Breaking down parts of the Roasting Module into bitesize classes – the program is composed of a variety of modules to cater for roasters with diverse skill levels and interest. 

Day 1 | Thursday 5 October | Choose either one 4hr class or two 2hr classes

Hands-on Class: Heat Transfer by Rob Hoos – 4hr

This class focuses on elements of heat transfer within a coffee roasting system and how to interpret the feedback from the machine as well as adjust controls to accomplish your goals during roasting. During the course we will be looking at Thermocouple feedback, airflow controls, drum speed controls, burner adjustments, charge conditions, as well as roaster construction. The goal of the class is guide the students to a better conceptual understanding of the roasting system and allow them to gain greater control over the roasting machine.

Level: Advanced

Track: Roasting

How To Set-up A Roastery  by Olga Miroshnichenko– 2hr

This class is aimed at the beginner roaster who would benefit from learning some key information to help set-up a new roastery. The class will consist of roasting, production and organisational principles including: choice of premises (location, technical requirements); selection of optimal roasting equipment (electrical, gas or diesel etc); production capacity; installation of equipment; choice of related equipment (from de-stoner to cupping spoons); and staff training. 

Level: Beginner

Track: Business of Roasting

Colour Reading: How Colour Affects Flavour by Mans Akne Andersson – 2hr

Can we actually relate colour to flavour? In this class Mans will attempt to debunk the myths and misconceptions surrounding colour assessment. You will have the opportunity to consider a range of different roasting machines and share practical methods and ideas for how to use colour to roast better.

Level: All

Track: Roasting

Green Coffee Defects by Filip Bartelak– 2hr

This class provides a knowledge base regarding evaluation and grading of green coffees to coffee professionals or aspiring professionals. Through a presentation and hands on activities, participants will be introduced to the SCA Grading Standards with a focus on the identification of green coffee defects. Participants will learn to use the SCA Arabica Green Coffee Defect Handbook, discuss cause and effect of the identified defects, and what necessitates testing and evaluation of green coffee. This introductory course will prepare the learner for self-improvement and lay the groundwork for an intermediate course in coffee grading.

Level: Beginner

Track: Green Coffee

Expanding Your Roastery Business by Filip Akerblom – 2hr

Level: Intermediate 

Track: Business of Roasting

Sample Roasting: Single Barrel & Digital by Kaya Caretta – 2hr

Welcome to the Sample Roasting Workshop! Kaya will talk about sample roasting, different roasters before you have the chance to cup a table of sample roasts. The main goal of this class is to make you a better sample roaster so that you can make better decisions on purchasing. This class will also give you the tools to make it easier for you to convert sample roasts into profiled roasts for your roastery.

In short this class will cover:
- Barrel roaster vs Digital roaster
- Sample roasting for cupping and purchasing and decision making.
- What kind of machines are out there ?

Level: Intermediate 

Track: Roasting

Panel: Direct Trade by Green Coffee Partners – 2hr

We will invite a representative from each of our Green Coffee Partners to participate in a panel focussed on the discussion around direct trade. Questions like 'how can we identify true direct trade' and 'what does direct trade mean to our customers' will be asked before an open discussion with the audience. 

Level: All 

Track: Green Coffee

Day 2 | Friday 6 October | Choose either one 4hr class or two 2hr classes

Hands-on class: Flavour Development by Rob Hoos & Morten Münchow – 4hr

Based on the book “Modulating The Flavor Profile of Coffee: One Roaster’s Manifesto” and the continued research surrounding the concepts presented therein, this class explores how to manipulate the flavor of your coffee through changing your roast profile. Rob will lead an in-depth presentation on the concepts presented in the book, as well as the roasts performed in Copenhagen with Morten of Coffee Mind Academy. Then Morten will present on the sensory data that was collected from the Copenhagen roasts. This course will be accompanied by a tasting session.

Level: Intermediate 

Track: Roasting

How To Build A Strong Brand In Specialty Coffee by Ingri Johnsen– 2hr

This class is all about improving your sales and marketing through building a strong brand for your roastery. Ingri will cover the specialty coffee genre and language, and how to stand out from the crowd; how to make a good brand and how to sell coffee beans. This class will include a session on how to design packaging that works with your workflow and budget. One for everyone!

Level: All 

Track: Business of Roasting

Using the SCA Cupping Form by Filip Bartelak – 2hr

The SCA Cupping Form has been developed specifically to score quality coffees. This class demystifies this seemingly complex form. In addition, the class prepares and encourages students to embrace its regular use to improve consistency and record keeping of cupping samples. Students will gain a working knowledge of the SCA cupping form for green coffee evaluation. A variety of coffees will be cupped by students and scores discussed in class. Discussion of the scores will help to calibrate members, eventually leading to a common language throughout the specialty industry.

Level: All 

Track: Roasting

Production Planning by tbc – 2hr

Level: All 

Track: Roasting

Roasting For Competitors by Joanna Alm – 2hr

During competition season many roasters are drowned by emails from eager baristas asking for a supply of coffee. Many of them wishing of something extraordinary and unique for their very moment on stage. Whilst you, as a speciality coffee roaster, are "always" trying to achieve something extra on your daily offerings. 

Joanna Alm is the director of Drop Coffee in Stockholm. The company's baristas have been winning the Swedish Barista and Brewers Cup a total of five times by "picking a coffee off the shelf". In this class, we will lift the question if roasters should supply specially sourced and roasted coffee for barista competition or not. What are the positive outcomes of this? By not doing so, are we stopping up the development of the very highest end of the market? All with the aim to keep the humble and developing relationship between barista and roasters.

Level: All 

Track: Roasting

Quality Control: Water Activity by Ian Frethiam – 2hr

This will be an overview of water activity (Aw) and moisture content (MC) in green coffee, with an emphasis on what has been seen to be operative during a 5 year trial collecting over 20,000 observations. The class will include an intro to the concepts of Aw and MC, Aw applied to green coffee, and large data set observations. Ian will aim to help you answer the question 'Should I Aw, or should I MC?' before an in-depth Q&A. 

Level: Intermediate 

Track: Green Coffee

Panel: Strategy For Green Coffee Buying by Green Coffee Partners

We will invite a representative from each of our Green Coffee Partners to participate in a panel focussed on how best to plan for green coffee management and purchasing.

Level: All 

Track: Business of Roasting

Day 3 | Saturday 7 August | Choose one 2hr class or two 1hr classes

Hands-on Class: Environmental Temperature by Alexandru Niculae – 4hr

Level: Intermediate 

Track: Roasting

Development Time by Jamie Banwell – 2hr

An in depth look at development time and it's significance to overall roast development and taste profile. Jamie will guide the class through how to measure development time and gauge the effects of making adjustments to development time on a range of profiles.  

Level: Intermediate 

Track: Roasting

Espresso Brewing by Nuova Simonelli – 1hr

Level: Intermediate 

Track: Roasting

Roastery Maintenance by Konrad Oleksak  – 1hr

There are roasters who have had a fire and roasters who will have a fire! In this class we assess the essential points to consider when preventing a fire; the logistics of maintaining your roastery; efficiency; staff management and software maintenance. This class is your chance to learn from the experience of Konrad and avoid having your first roaster fire!

Level: All

Track: Roasting

Roasting For Different Brewing Methods by Mans Akne Andersson – 1hr

What do you want to achieve with your roast? This is the first question Mans will ask before going in depth into how the different brewing methods extract your coffee. What results do you want to achieve in terms of extraction level, acidity and viscosity? In this class Mans will give you practical advice on what to consider when roasting for espresso, automatic machines, immersion and drip brewers.

Level: All 

Track: Roasting

Basics of Green Coffee Contracts by Aurélie Mbonigaba – 1hr

International trade in coffee would not be possible without general agreement on the basic conditions of sale. The class is focused on understanding a coffee contract: the journey of bringing coffee from seed to cup against a background of high price uncertainty is complex, but easy to navigate if all participants understand the steps that should be taken to protect themselves legally and financially.

Understanding the various pricing mechanisms, the use of intermediaries, shipments, documents, incoterms, logistics, insurance, payment, claims and arbitration is key for all roasters, merchants and growers alike. Finally we look at the major factors that influence coffee's prices.

Level: All

Track: Business of Roasting