Tag Archives: australia

Science of Sample Roasting II

Students in Melbourne work in small groups to identify various stages in roasting process. Including Malliard Reaction, Carmelization and Strecker Degradation. This two day workshop was hosted by Wm Angliss Institute.

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Science of Sample Roasting

After a morning lecture regarding basic chemical make up of green coffee bean, green grading, and chemical reactions during the roasting process. Small groups break out to work to identify various stages of roasting process.

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Video: Intro to Cupping in Melbourne, Australia

A three day course at Small Batch Roasters to introduce new cuppers to protocol, cupping forms, and basic characteristic differentiation.

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The roast of the town

The Melbourne Age Tuesday March 23, 2010 Breanna Tucker meets a man who spills the beans about coffee. A small team of 14 hover around several roasting machines, their brows furrowed in concentration and their eyes alternately on the timer.At 2 minutes they remove a sample to take a deep whiff of the green beans […]

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Australia

Thanks to  Jill Adams Director of The Coffee Academy in Melbourne, I was recently invited to conduct a series of workshops in Australia. The first workshop took place near Brisbane on the Gold Coast, 14 students, 4 roasters and a week of roasting, coupled with cupping and green grading aspects to bring it all together.The […]

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