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conduct sampling processes for consistency
specifically the impact of a coffee’s variety
origins and processing methods on flavour
We set out to create a rich
V3 mk2 and V2
SCA Roasting Intermediate Date:Wednesday 14th October - Friday 16th October conduct sampling processes for consistencyThe Roasting Intermediate course builds upon the introductory concepts of the Foundation course. It is ideal for someone who has roasting and desires to gain a deeper understanding of the roast profile, how the profile relates to colour, the relationship between roast profile and sensory expression, and the impact of development time. Learners will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that
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