A day in the April Coffee Roastery with Patrik Rolf - 1 day

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Tasting notes

"A day in the April roastery with Patrik Rolf" Green CoffeeGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft. Foundation Sample Roasting & Green Coffee evaluation Production Roasting Quality Control Price: 3500 dkk per person (at cancellation we will hold 50%) Location: Solrød Byvej 15, 2680 Solrød Strand (30 minutes south of Copenhagen) *each session offers a total of 20 available tickets and requires a minimum of 4 participants. If the session doesn't fill up we will refund the ticket value before the date. *the price does not include lunch The session Includes: 08:00 - 12:00 Session 1 13:00 - 17:00 Session 2 Green Coffee Foundation Purchasing green coffee is one of the most challenging, interesting and important processes when running a coffee roastery. In this section I will break down how and why I buy the way I do. What to think about when you first start up How to ensure quality over time Logistics Direct Trade - what does it mean and how should you do it Purchasing plans for optimal cashflow Sample Roasting & Green Coffee evaluation Your roasts are never better than the Green Coffee you are working with. It's absolute key to understand it. How to sample roast - what machine to choose and what profiles to use How do you identify a "red flag" in your Green Coffee? CuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. protocols Production Roasting Get an insight into how I roast. Roasting Curves & Profiling work Roasting Together Quality Control Process In this session I will share the full QC process that we go through at April. How to evaluate roasted coffee - taste, & colour 2. When and how to cup Brewing Roasting and brewing is connected. The best brewers are the best roaster and the best roasters are the best brewers. How and why I brew coffee the way I do