SCA Roasting Foundation - Part 2 - Sharing my old PowerPoint slides with content explanations.
Вставка
- Опубліковано 28 вер 2024
- Part 2 - Welcome specialty coffee coffee roasters. Here you will learn to roast coffee, develop a roast plan, understand various models of coffee roasters and methods for heat transfer. Basic concepts in chemistry, physics and thermodynamics as applied to roasting green coffee.
------ANNOUNCEMENT--------
Hi Friends! This is Adam. Thanks for watching.
Please subscribe. Please ask questions in the comments - I reply to them all.
First, never miss discounts & deals on training. Sign up for my emails: eepurl.com/cZU5R1
And, big news! I’ve updated my Coffee Lab on at howtocoffeepro... to provide current SCA training, beans, grinders and tools for certification to help you grow in coffee.
Second, course launch schedule for 2020.
23 Oct Live: Introduction to Specialty Coffee
09 Nov PreSale: Foundations Roasting + Brewing
01 Dec PreSale: Foundations Green + Sensory + Barista
Jan 2021 Release x5 Intermediate Modules
Details at: howtocoffeepro.... Any course that you purchase if yours forever. You can watch, as often as you need, and come back anytime to prepare yourself and your team to get certified with the Specialty Coffee Association. The course is self-paced. Certification requires a personal video chat and skills exam with me, Adam, your approved SCA trainer.
Welcome to the Community, enjoy the Coffee Playground!
PS. Don’t forget to signup for the emails. I give away coupons and discounts on training, grinders and beans to all of my email list : ) Emails: eepurl.com/cZU5R1
-----------------------------
If this video helps you please LIKE and SHARE on social.
This content is free to help you.
It helps me if you SUBSCRIBE and ASK questions below. I answer every one.
Please note this is not the official website www.sca.coffee. I am a member of the Specialty Coffee Association, and an Authorized SCA Training, but I am not employed by them directly.
Let's keep growing and advancing in coffee together!
Adam 黄朋
Hi Friends! This is Adam. Thanks for watching.
Please subscribe. Please ask questions in the comments - I reply to them all.
First, never miss discounts & deals on training. Sign up for my emails: eepurl.com/cZU5R1
And, big news! I’ve updated my Coffee Lab on at howtocoffeepro.com to provide current SCA training, beans, grinders and tools for certification to help you grow in coffee.
Second, course launch schedule for 2020.
23 Oct Live: Introduction to Specialty Coffee
09 Nov PreSale: Foundations Roasting + Brewing
01 Dec PreSale: Foundations Green + Sensory + Barista
Jan 2021 Release x5 Intermediate Modules
Details at: howtocoffeepro.teachable.com. Any course that you purchase if yours forever. You can watch, as often as you need, and come back anytime to prepare yourself and your team to get certified with the Specialty Coffee Association. The course is self-paced. Certification requires a personal video chat and skills exam with me, Adam, your approved SCA trainer.
Welcome to the Community, enjoy the Coffee Playground!
PS. Don’t forget to signup for the emails. I give away coupons and discounts on training, grinders and beans to all of my email list : ) Emails: eepurl.com/cZU5R1
-----------------------------
Hi Adam is there professional roasting training?
Thanks a lot for ur information
Hi，absolutely! Have you checked out all of my course offerings at www.howtocoffeepro.com ?
Join the email list as well and you'll get updates with course offers and discounts 👌
黄老师您好，请问您是否有中文视频课程，您的联系邮箱可否方便呢？
你好你好， 很高兴帮助您的咖啡学习。希望未来有机会碰面一起做咖啡，上课，等。加油！
6:50 I have 1kg brazil do lobo at home, I roast it in a hot air popcorn popper for 5-8ish minutes it does not come out acidic.
Great observation. The roast can only bring out what is within the beans, so I should make it clear that many Brazilian (especially natural and pulped process) beans are very low in acidity.
Given this, the lighter roast will make the acidity for that SPECIFIC coffee be more pronounced than a dark roast of that SPECIFIC coffee. However, many Brazils will be more subtle than a neighboring Colombian (for example.)
Thanks for your comment!
@@CoffeeTraining oh alright! I really was wondering how come Im not getting acidity. I could also just be bad haha
thanks for the reply! :D
@@SlayPlenty If your coffee is sweet, smooth and has a clean finish then you have done a nice light roast. You can compare it with a darker roast and see that there should be a little acidity in the light but none to speak of in the dark.
The green coffee is so important to determining our roasting style and expression. Final step is the barista who brews it : )
Keep up the great work!