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IKAWA Workshop 19. December 2019
December 19, 2019 @ 10:00 am - 4:00 pm CET€300
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.