Roast Profile Cupping

Roast Profile cupping
This is THE big topic, the one where every roaster has their own special secrets which they will only allude to, yes the precious roasting profiles, or as some of us roasters affectionally call it; green to brown.
As roasters, the main job we have is turning a foreign little seed to be brown and ready for mass consumption. Many of us have spent hours behind a roaster waiting for second crack to tell us we have done a good job with a little crack as applaud.
Thankfully things have developed a lot in the last few years, and there is a lot more information available to percolate over concerning roasting for development of desirable flavours and preservation of origin characteristics, as well as an exploding market for juicy coffees.
This think tank event will be 2 parts, a short talk presenting the ideas, and a cupping of around 12 different roast profiles of varied “roast curve” shapes and times. We will be pouring over Cropster roast curves for visuals and slurping to see how the “rate of rise” presents in the mouth.
There will be some roasts which just have varied milestones where personal preference may pick the winner, and other where specific consequential things have happened to note of on the tongue. Along with some little nuggets: like what happens to the roast when you take out a bean sample with the trier?
Along with this we will address some different approaches in roasting, old school and new, sensory and technical.
Probe placement is another very important part of understanding what is happening, and we will discuss some optimum probe placement requirements.
There will be a mix of espresso and filter roasts all from one coffee, but we will be cupping “production” roasts which have been plunger or filter brewed to simulate the customers experience.
This event won’t focus so much on hard core science as roasting is very complex and very subjective to the coffee, machine and set up. There are many different tools and practices available to the roaster, and personal preference is a big player in what is classed as good by each brand. So there is much we won’t cover or necessarily present as the “optimum goal”, but we will discuss some guiding principals to help with the approach of developing tasty coffees in the roaster, while still meeting your market.
Again, this event will not give you all the answers, as many of them are no more than personal preference of the roaster for their consumer. But will show you how various roast curves on one specific set up translates to flavours in the cup, you can then translate and contrast this with your practices and results.
Numbers will be limited
All bookings through eventbrite>