![[Announcement📍]
Repost from @stronghold_roasters
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The Roastrum Jan. 2021
Conduction, Convection, Radiation
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If you are interested in coffee roasting, get ready for our next seminar on Friday!
In this pannel discussion, our panelsists will talk about their experience on coffee roasting, and especially about the heat transfer of conduction vs. convection vs. radiation🔥
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Our Panelists:
✔️Stacey Lynden( @staceyannlyn )
- Competitor, Experienced Roaster
- Head roaster at Harken(@harkencoffee
✔️Benjamin Tan
- Roaster, Barista
- Owner at Glyph Supply Co.(@glyphsupplyco )
✔️Morten Münchow
- Consultant, Researcher
- Founder of Coffee Mind
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Moderated by
✔️Jane Lash (@jlbrewing )
- WCE Sensory Judge, Competition Coach
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Hosted by
✔️Stronghold Technology(@stronghold_roasters @strongholdsquare )
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✔️Date: Jan. 29, 2021
✔️Time: 3:00(CET)
✔️Register link in bio🤳🏼
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This seminar is free and open to the public! Register now😎
#coffeemindacademy #sensory #specialtycoffee #coffeeculture #coffeegram #coffee #coffeegeek #coffeetime #sensoryscience #sensoryeducation #coffeeflavour #coffeescience #sensorydescriptors #flavourwheel #specialtycoffeeroaster #specialitycoffee #coffeeroastery
#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeculture #coffeegram #coffeeflavour #coffeescience #thirdwavecoffee #coffeephotography #coffeeaddicts ](https://scontent-frt3-2.cdninstagram.com/v/t51.2885-15/142221478_231064505175204_2733881907470960853_n.jpg?_nc_cat=103&ccb=1-5&_nc_sid=8ae9d6&_nc_ohc=1l_r5-PExd4AX-4vrTx&_nc_ht=scontent-frt3-2.cdninstagram.com&edm=ANo9K5cEAAAA&oh=31db098a70703eb8756c176ef139e024&oe=61B46867)
Strengthen your foundation in coffee skills and knowledge to achieve complete clarity through simplicity in order to take your coffee life to the next level.
We have specialized in teaching coffee roasting and sensory skills and are backed up by our scientific approach and many years of involvement in SCA's education system development.
Our mission is to provide actionable clarity by cutting through all the nonsense that has piled up in the global coffee education community
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