This course builds on the advanced concepts of the Roasting Intermediate course and is aimed at people who already have experience in roasting. Participants will gain a deeper understanding of roast profile, the relationship between roast profile and colour, and the relationship between roast profile and sensory expression. Together we will explore the physical and chemical changes, as well as the fundamentals of thermodynamics and heat transfer that occur during roasting. This course also covers the economic structure of a roastery. The third day of the course ends with the voluntary Roasting Professional exam, which reviews the knowledge gained during the course and assesses the participants' practical skills.
The roaster:
|
Course duration: |
3 days |
| Course time: | 09.00 to 17.00 hrs, Lunch on site (included in the course fee) |
| Course location: | Course venue in the in the coffee roastery and bar, Güterstrasse 6, 3008 Berne |
| Course language: | German |
|
Course price: |
per person |
|
Examination: |
CSP Roasting Professional: 25 points The theoretical examination according to the specifications of the Speciality Coffee Association (SCA) is taken independently by the participants as an online examination within 21 days of the training. The practical exam takes place on the last day of the course. |
|
Certification: |
Examination and certification costs CHF 350. |
|
Participants: |
max. 4 |
|
Previous knowledge: |
Roasting Intermediate (recommended) |
CSP Barista Skills Professional:
25 points
Our courses are constantly updated and new bookable dates are posted here. Please note that our courses are primarily held during the week. In general, no courses take place at weekends.
