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
• Foundation
• Fill out roast profile, stage
Level recognition
1 • Perform various calculations
• Intermediate
Level • Hit target colour, Taste defect roast
2
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 1st to
2nd crack
Curriculum - Intermediate
1.0 Heat transfer 4.0 Machine construction
1.1 Conduction/Contact 4.1 Ventilation
1.2 Convection 4.2 Electricity
1.3 Radiation 5.0 Workspace management
2.0 Basic roasting and the 5.1 Tools for roasting
roasting cycle 5.2 Cleaning, Maintenance &
2.1 Roast logger software Troubleshooting
2.2 Drying 5.3 Ventilations
2.3 Roasting 5.31 Chaff collector
2.4 Cooling 5.32 Exhaust air cleaning
3.0 Basic properties and 5.4 Cooling tray
changes
3.1 Volume change
3.2 Weight change
3.3 Colour change
3.4 Sugar change
3.5 Acidity change
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 1st crack
Curriculum - Professional
1.0 Green coffee
4.0 Sensory
1.1 Chemistry of green coffee
4.1 Taste and smell
1.2 Physical properties of green beans (moisture, density,
4.2 Evaluation methodology
size)
5 Business
1.3 Chemical properties of different processing methods
5.1 Price calculations
1.4 Health related issues of green coffee. Ochratoxins,
Acrylamide 5.2 Product parameters: Bean genetics, bean
terroir,
2.0 Physics of coffee roasting
5.21 Number of components
2.1 Heat transfer
5.21 Roast degree
2.11 Heat transfer between materials (hot to cold)
5.22 Pre/post blend
2.111 Transfer of heat from roaster to bean
5.23 +/- milk
2.112 Transfer of heat from bean surface to bean centre
6 Roastery management
2.12 Heat capacity of dry vs. moist air.
6.1 Batch size requirements related to yearly
2.2 Physical changes of beans
turnover calculations
2.21 Glass transition temperature
6.2 Environment. Pollution. Neighbour
2.22 Roast gasses. complaints. Regulation (EU, local authorities).
2.23 Expansion (spongious). Filter options.
2.24 Loss of water 6.3 Work space design
2.25 Physical reason for increased solubility of dark 6.4 Work space management
roasted coffee 6.5 Purchase planning
3.0 Chemistry of coffee roasting 6.6 Online and offline measurement equipment.
3.1 Colour Profile logging software. Handling measurement
3.2 Chemical reason for increased solubility of dark variation.
roasted coffee 6.7 Scheduled maintenance
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
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 1st to 2nd Crack

• Use baseline 7:15 profile
• Record 1st Crack
• Record 2nd Crack
• Calculate Difference
Task Planning

• Fix 1st 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

Sweet Bitter Clean

Coffee Acidity Baked Body
ness ness Cup

Ref

Fast

Slow
1 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
2 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
3 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