Roasting Professional | Topeca Instruments Division | Tulsa, OK | April 24-27, 2018
This course is designed for roasters looking to deepen their understanding of coffee roasting, and enabling them to apply advanced skills and knowledge to create quality roasted coffee products in a more scientific and methodical way.
Over 4 days we will cover advanced skills and knowledge in:Measuring, analyzing, and interpreting variables in the roasting processing. The students will demonstrate a greater understanding of heat transfer, chemical/physical change of the bean during roasting, and the sensory impact of these variables, as well as controlling for these variables at the roaster. Students will explore various roast techniques and approaches for different brewing applications and desired sensory outcomes.
Hosted By: Topeca Instruments Division
Location: 1235 E Admiral Blvd Tulsa, OK
Date & Time: April 24-27, 2018; see registration link for specific times
Instructor: Ian Picco
Ian started his journey in coffee as a barista in 2004. He's been with Topeca Coffee Roasters in Tulsa, OK since 2009. Because of Topeca's Seed-to-Cup business model, Ian has had the unique opportunity to be involved in many areas of the supply chain. Ian has been an active member of the Roaster's Guild since 2009, and has been teaching and volunteering for the SCAA since 2012. Ian is a licensed Q Grader, SCAA Specialized Instructor, and is current Chair of the Coffee Taster Pathway committee.
Tuition and Registration: CLICK HERE to visit the host's website for complete information on pricing and registration.
- Please also create a profile on SCA.coffee so your class credits and exam scores can be recorded by SCA and applied to SCA certificate programs. You can create a profile HERE.
For more information, please contact: firstname.lastname@example.org