AST Live November 2016 Roasting Module Presenter: John Thompson Coffee Nexus Ltd, Scotland
Session Overview Module Review Curriculum changes Exam changes Nordic Roaster Forum Panel assessment of roasting defects Practical Session Roasting session Cupping session
Curriculum & Exam Changes
Curriculum Changes Foundation Moisture and density moved to Intermediate How to prevent and handle fire Intermediate Rate of Rise (previously only Professional) Professional Roast logger software can be used Business Model Canvas removed
Working Through a Curriculum
Skill Building Through the 3 Levels Level 1 Level 2 Foundation Fill out roast profile, stage recognition Perform various calculations Intermediate Hit target colour, Taste defect roast stage-recognition Professional More Science, business and Lean production Hit target colour with various timings. Recognize colour and roast defect
Curriculum Foundation 1.0 Understanding heat transfer 2.0 Basic roasting and the roasting cycle 2.1 Drying 2.2 Roasting 2.3 Cooling 3.0 Light, Medium and Dark roasting 4.0 Fire prevention and handling
Foundation - New Roast Log
Exam Changes - Foundation Maximum 3 students per roaster 3 cups on the roast degree challenge Profiles: Fast-dark, Slow-dark, and Slow-lighter What is Lighter Bean Temp = ½ way from 1 st 2nd crack to
Curriculum - Intermediate 1.0 Heat transfer 1.1 Conduction/Contact 1.2 Convection 1.3 Radiation 2.0 Basic roasting and the roasting cycle 2.1 Roast logger software 2.2 Drying 2.3 Roasting 2.4 Cooling 3.0 Basic properties and changes 3.1 Volume change 3.2 Weight change 3.3 Colour change 3.4 Sugar change 3.5 Acidity change 4.0 Machine construction 4.1 Ventilation 4.2 Electricity 5.0 Workspace management 5.1 Tools for roasting 5.2 Cleaning, Maintenance & Troubleshooting 5.3 Ventilations 5.31 Chaff collector 5.32 Exhaust air cleaning 5.4 Cooling tray
Intermediate - New Roast Log
Exam Changes - Intermediate Maximum 2 students per roaster Triangles are used validity of sensory results Roast profile specifications much more specific Sound file of 1 st crack
Curriculum - Professional 1.0 Green coffee 1.1 Chemistry of green coffee 1.2 Physical properties of green beans (moisture, density, size) 1.3 Chemical properties of different processing methods 1.4 Health related issues of green coffee. Ochratoxins, Acrylamide 2.0 Physics of coffee roasting 2.1 Heat transfer 2.11 Heat transfer between materials (hot to cold) 2.111 Transfer of heat from roaster to bean 2.112 Transfer of heat from bean surface to bean centre 2.12 Heat capacity of dry vs. moist air. 2.2 Physical changes of beans 2.21 Glass transition temperature 2.22 Roast gasses. 2.23 Expansion (spongious). 2.24 Loss of water 2.25 Physical reason for increased solubility of dark roasted coffee 3.0 Chemistry of coffee roasting 3.1 Colour 3.2 Chemical reason for increased solubility of dark roasted coffee 3.4 Acidity 3.4.1 Acids from green coffee 3.4.2 Acids developed during roasting 3.5 Bitterness 3.6 Aroma of roasted coffee 4.0 Sensory 4.1 Taste and smell 4.2 Evaluation methodology 5 Business 5.1 Price calculations 5.2 Product parameters: Bean genetics, bean terroir, 5.21 Number of components 5.21 Roast degree 5.22 Pre/post blend 5.23 +/- milk 6 Roastery management 6.1 Batch size requirements related to yearly turnover calculations 6.2 Environment. Pollution. Neighbour complaints. Regulation (EU, local authorities). Filter options. 6.3 Work space design 6.4 Work space management 6.5 Purchase planning 6.6 Online and offline measurement equipment. Profile logging software. Handling measurement variation. 6.7 Scheduled maintenance
Professional - New Roast Log
Exam Changes - Professional Maximum 1 per roaster Triangles are used validity of sensory results Production QC challenge is added Software support
Training School Equipment Check Foundation: - Volume measurement container for green and roasted to calculate volume increase. - Roast colour meter Intermediate - Moisture meter and density - French press for triangles option (eliminate cup-sample variation) Professional - Roast logger software (optional) - French press for triangles option (eliminate cup-sample variation)
Roasting Defects Vs Changing the Development Time of Roasts
Roasting Defects Roasting defects are difficult to recreate across roaster machines and training centres worldwide so it is taken out of the exams Inconsistency of explanation in industry
Modulating Development Time Focus on Development Time is chosen as it is most classical approach and easiest to replicate across roaster machines worldwide Fast, Reference and Baked are introduced in Intermediate and Professional and sensory data has been generated to establish these samples in the certification system
Sensory Profiling of SCAE samples @Nordic Roaster Forum November 2016
Fast 75 Agtron Baseline 78 Agtron Baked 76 Agtron SCAE Exam guidelines: Fast: 8-9 min to 1st crack and 0:45-1:15 development time Ref: 9 min to 1st crack and 2:30 development time Baked: 9 min to 1st crack and 5:30-6:00 min development time 75-85 Agtron. Max +/- 3 Agtron from sample average
Practical Exercises
Recreate New Exam Type Samples Group Work Plan your roasts Test roast to set colour Submit 3 roasts Baseline, Baked and Fast Cupping Session The Coffee? Guatemala Antigua SHB Cup score approx. 85 SCAA
Why Agtron 75-80? Median point between 1st & 2nd crack Repeatable across all roasting machines The coffee will retain sensory characteristics not only related to roast Compromise across: Regional roast style & preference Speciality & commercial roasting styles
Practical session: Re-create NRC samples Fast 75 Agtron Baseline 78 Agtron Baked 76 Agtron SCAE Exam guidelines: Fast: 8-9 min to 1st crack and 0:45-1:15 development time Ref: 9 min to 1st crack and 2:30 development time Baked: 9 min to 1st crack and 5:30-6:00 min development time 75-85 Agtron. Max +/- 3 Agtron from sample average
Task 1 Find Mid Point from 1 st to 2 nd Crack Use baseline 7:15 profile Record 1 st Crack Record 2 nd Crack Calculate Difference
Task Planning Fix 1 st Crack by +/- 15 seconds Modulate development phase Record colour and refine
Task Planning Will the end C of a fast roast be or and Will the end C Of a slow roast be or WHY?
Cupping Assessment Rank each attribute from 1 to 3 for each coffee Coffee Acidity Sweet ness Bitter ness Clean Cup Baked Body Ref Fast Slow
1 2 3 Profile Version Colour Selected 1 1 0:00 3:00 3:20 5:00 6:00 End 9:00 1 150 C; 80% 80% 200 C 211 C 214 C; 60% Cooling end 75 1 2 0:00 3:00 3:20 5:00 6:00 End 9:00 1 150 C; 80% 80% 200 C 209 C 211 C; 60% Cooling end 78 1 3 0:00 3:00 3:20 5:00 6:00 End 9:00 1 150 C; 80% 80% 200 C 207 C 208 C; 60% Cooling end 82 1 4 0:00 3:00 3:20 5:00 6:00 End 9:00 1 150 C; 80% 80% 195 C 204 C 206 C; 60% Cooling end 89 1 5 0:00 3:00 3:20 5:00 6:00 End 9:00 1 150 C; 80% 80% 195 C 205 C 208 C; 60% Cooling end 87 X 2 1 0:00 2:00 3:00 5:00 6:00 End 9:00 2 150 C; 80% 190 C 80% 207 C 210 C; 60% Cooling end 82 2 2 0:00 2:00 3:00 4:00 5:00 End 9:00 2 150 C; 80% 190 C 80% 207 C 210 C; 60% Cooling end 88 2 3 0:00 2:00 3:00 4:00 5:00 End 9:00 2 150 C; 80% 190 C 80% 208 C 212 C; 60% Cooling end 89 2 4 0:00 2:00 3:00 4:00 5:00 End 9:00 2 150 C; 80% 190 C 80% 210 C 214 C; 60% Cooling end 87 X 2 5 0:00 2:00 3:00 4:00 5:00 End 9:00 2 150 C; 80% 190 C 80% 211 C 216 C; 60% Cooling end 84 3 1 0:00 3:00 4:00 6:00 7:00 End 9:00 3 150 C; 80% 80% 195 C 203 C 204 C; 60% Cooling end 86 X
Questions & Answers Session Discussion until end of session Open Document to ask questions Morten to reply back to whole group via email before the end of AST Live Name Company Email Question