How do you approach a new green coffee on the Rubasse NIR roaster?
We’ll start with a 250g sample and look at how green coffee data can help guide your first roasting decisions.
From there, we’ll establish a reference roast, then look at what we might adjust, why we’d make those changes, and how they affect the final cup.
We’ll be working with 3 different coffees, comparing their readings and looking at how to apply that information when building a roast profile.
We’ll then make selected adjustments to the reference roast and taste the results together, helping connect the green coffee, the decisions made during roasting and the final sensory result.
We’ll also include an introduction to the Rubasse NIR roasting system, so the workshop is suitable for all experience levels.
Coffee from Indochina and Khipu.
Limit 8 per order
Join The Independent Coffee Lab
How do you approach a new green coffee on the Rubasse NIR roaster?
We’ll start with a 250g sample and look at how green coffee data can help guide your first roasting decisions.
From there, we’ll establish a reference roast, then look at what we might adjust, why we’d make those changes, and how they affect the final cup.
We’ll be working with 3 different coffees, comparing their readings and looking at how to apply that information when building a roast profile.
We’ll then make selected adjustments to the reference roast and taste the results together, helping connect the green coffee, the decisions made during roasting and the final sensory result.
We’ll also include an introduction to the Rubasse NIR roasting system, so the workshop is suitable for all experience levels.
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