Roastery Day / Q&A session

Origin

Tasting notes

During the day at the roastery, we will be covering all of the aspects of running a Typhoon roaster: Installation of the roaster (power and ventilation requirements, ESP filter, workspace organization etc.) Best practices for operating a fluid bed roaster, different approaches to roasting, and comparison to traditional drum roasters Logic behind creating profiles for the Typhoon roaster Maintenance of roaster (daily, weekly, monthly tasks, can share our checklist if needed) Weak points of the roaster, troubleshooting of common problems with the machine Set of samples from different roast profiles (so you can set cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. at your roastery and check the differences, or we can arrange cupping same day) Q&A on any roaster-related issues Optionally Best practices for operating a Probat roaster, and our approach to roasting on a drum roaster Logic behind creating profiles for the Probat roaster (“MCR style”). Day targeted to Typhoon roaster owners, buyers or potential buyers. This is not a course on how to learn roasting from scratch; we expect that you have some experience in roasting coffee. This is not a certificated program, but our distilled experience. Availability – on agreement Course Information: Location: Manhattan Coffee Roasters, Hongkongstraat 55, 3047BR, Rotterdam Parking: Directly in front of the roastery Duration: 6-7 hours (approx 9 – 17 with lunch break, sandwiches are on us 😉 ) When: Date on request Cost: [€500] The price is for a 1-2 person visit. There is an additional entry fee for every 2 people in a larger group. Participants: Minimum 1, Maximum 6 Language: English  