If you want to increase sales this year, we’ll be handing out the equivalent of free money at the Winter Workshop here in Minneapolis on February 23rd and 24th.
Free money? How does that work?
In the last class, we helped people figure out how to roast more challenging coffees to a better end result. We also helped people to improve their efficiency and increased their batch sizes.
This is literally a class that pays for itself the first week.
You’ll have a good time roasting and cupping with us and go home with a bunch of pretty great coffee and a whole new set of profiles and techniques.
Space is limited. Reserve your spot now!
|Below Bryant shares some notes from the first Winter Workshop.|
|This past week we wrapped up our first of two Winter Workshops of the new year, and we couldn’t be more excited for everyone moving forward. The workshop is for experienced roasters who want to continue their education and be challenged with roasting exercises, group feedback, and new coffees. We identify pain points in current roasting and production processes and work towards helping students better understand and deal with them efficiently.
Below we share some of the coffees roasted during class, their roast profiles, and how we see those differences in the cup.
|Our roaster on the MCR-2 Digital was working with a coffee from Costa Rica Las Lajas and was a yellow honey process. This profile was identified as a winner that carried forward with a drop time of 10:58 to 396F degrees with a split in phases of 54% dry phase / 26% mid phase / 20% development.|
|Our roaster on the MCR-3 Digital was working with a washed coffee from Peru from single producer Edwar Guivin Fernandez. The profile favorite from the cupping table was 10:58 drop time to 391F degrees with a split in phases of 45% dry phase / 40% mid phase / 15% development.|
|Our roaster on the MCR-6 was working with a washed coffee from Colombia from the Cauca, Argelia region. The profile favorite from the cupping table was a drop time of 10:56 to 397F degrees with a split in phases of 46% dry phase / 31% mid phase / 23% development.|
|While the common thread in all the selecting profiles was a finish temp in the 390s, the differences in how the profile was manipulated in phases varied up to 10% splits across mid-phase and development and sometimes 1:00-2:00 different in length of the profile. Learning how to shift the S curve of a coffee profile for subtle adjustments in the cup can highlight sweetness, acidity, and overall clarity in the cup.||By the end of day two, the class had 10+ profiles of over 5 origins to compare and contrast what happens when you elongate a profile, adjust different phases, and adjust for different finishes in end temps. All are viable tools to bring back to their home roasters and replicate for any coffee coming into their space. Good job team!
Want to join us for the next one? Sign up for the next Winter Workshop!
|Interested in our education courses? Find virtual and in-person classes on our site or call us for more information. 612-886-2089.|