Roasting, Extraction & Agronomy
Roasting, Extraction & Agronomy
- 3 Days
Description
Delve into the agronomic factors influencing flavor profiles, experience the art of conscious and traceable roasting, and learn about various extraction methods.
Duration
3 Days
Class Type
Workshops
Language
English, Spanish
Travel Itinerary
Workshop 1 - Agronomic Influences on Flavor Profiles
The acidity of Colombian coffee is its primary attribute and is significantly affected by the altitude above sea level. Discover how latitude, altitude, day-to-night temperature variation, and leaf area index impact the sensory profiles of coffees produced in various coffee regions of the country.
Workshop 2 - Conscious and Traceable Roasting
Roasting is the magic that makes enjoying a cup of coffee possible. This process involves the use of temperature and time in equipment to develop fragrance, aroma, acidity, body, sweetness, and aftertaste, resulting from the manipulation of variables like flame, revolutions per minute, internal pressure, among others, to achieve the best possible roasting curve.
Workshop 3 - Extraction Factors
Learn about non-traditional coffee preparation methods with the finest Colombian coffees roasted by Public Cupping. This is a workshop that every Colombian must attend without exception.
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From $1,199.00
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Elevate your coffee knowledge and skills with us!
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