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SCA Roasting Intermediate

ROAST PROFILE Measurements and Variables Supporting the Roast Profile Heat and Temperature’s Impact on the Profile Documenting the Roast Color - Measuring and Importance Roast to Color Sensory Analysis - Impact on Flavor and Color Recognizing and Documenting Cupping for Green vs for Profile Relationship between Development Time and Flavor Relationship between Profile and Roast Color Terminology PHYSICAL CHANGES Chemical and Physical Changes during Roasting Rate of Rise (RoR) Basics and Projection Changes in Weight and Volume Basics, Calculation and Comparison Changes in Size, Density and Moisture ROASTER ELEMENTS Drum and Fluid Roasters Basic of Thermodynamics of Coffee Roasting Heat Transfer SAMPLE ROASTING Purpose of Sample Roasting Program Types of Sample Roasters Process and Sensory Evaluation of Samples SAFETY AND MAINTENANCE Preventive and Maintenance Protocols Health and Safety Green and Roasted Coffee Storage Conditions

 

 

SCA Roasting Intermediate

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    Specialty Coffee

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