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IKAWA Workshop 19. December 2019

December 19 @ 10:00 am - 4:00 pm CET

€300

Tickets

4 available
IKAWA Workshop 19. December 2019300.00 ex. vat

Background

At CoffeeMind we have worked with IKAWA roasters as our preferred lab and sample roaster for many research projects. In our research we have found interesting relationships between how roast profiles affect the physical, chemical and sensory properties of the roasted beans many of which we have published scientifically

We want to share this with you, so we have created this Science Simplified Roasting Masterclass.

CoffeeMind takes a scientific approach to roasting coffee and understanding flavour.

The combined precision and flexibility of the IKAWA has enabled CoffeeMind create a masterclass that will be touring the world. The first of these events was held at IKAWA’s premises in London on 24th October 2019.

What you get

This course is designed to give you a solid understanding of the core theories and have time to experiment yourself under our expert tuition, and to put these theories into practice using IKAWA Sample Roasters.

You will leave this one day course feeling like a lot of the hot air you’ve heard about roasting has been demystified, will have a clear understanding on which are the key parameters, and how they impact your roasts.

If you are new to IKAWA roasters, this will equip you with the confidence to design and execute your own roasts, and if your company uses IKAWA already, you will be challenged to explore new ways of roasting on it. But the learnings are not confined to IKAWA roasters – you will be able to apply the knowledge you will gain in your everyday roasting.

Your takeouts will be:

  • Roast Theory; including heat transfer and controlling IKAWA roasters
  • What are the most important aspects of your roast to consider, based around colour and development time and temperature.
  • Using an IKAWA to design roasts and manage time and temperature
  • Practical roasting to test impact of temperature, color and time on flavour, and cupping the results

We will be using IKAWA Sample Roasters for this course to allow all participants to have hands on roasting experience, but emphasize that the learnings from the course are relevant to all forms of roasting.

Date & Time

December 19th
10:00 - 16:00

Address

Bero Polska
10 Lutego 16
Gdynia, 81-364 Poland

Venue description

Bero Polska is one of the leading suppliers of coffee to the roasting, soluble and specialty markets of Poland and of Central and Eastern Europe. Situated in the port city of Gdynia, with easy access to warehouse operations, Bero Polska is ideally located to assist their clients in all the logistical operations. Our business partners receive added value through our local presence. We make sure that all our business partners are in touch with developments in the coffee world and inform them not just about pricing but also about new products, innovations and trends.
Jesper Alstrup
Master degree in Food Innovation and Health
My studies in Food Innovation and Health allowed me to gain holistic knowledge and competences in the various steps of food product development. This involves food and aroma chemistry, product design, innovation, sensory profiling, consumer testing and much more. During my time as a student I assisted Ida Steen in sensory training and profiling. The many great experiences led to a growing interest in the speciality coffee industry. This inspired me to conduct research projects about coffee, and finally to write my Master’s thesis on the effect of roast profile modulations on the sensory perception of ‘body’ in the coffee brew. The coffee industry became the perfect platform for me to apply my knowledge. I specialize in sensory testing of roast profile modulations, in which I can utilize my academic knowledge for a practical purpose that highly motivates me. One of my key functions in CoffeeMind is to conduct research with a high standard of scientific principles. Experience in both roasting and sensory evaluation allows me to empower professionals who seek to improve their experimental approach in developing new roast profiles. The goal of my consultation is to assist individuals in self-development, and not merely presenting the solution. I believe a much higher impact is achieved by providing tools that allow for increased independence and consistency in the approach to roasting and sensory evaluation.
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