Typika Artisan Roasters are delighted to offer the Australian Coffee Industry the opportunity to listen to Scott Rao as he shares his ideas on roasting coffee.
* Classes are specifically tailored for commercial coffee roasters in full time employment.
In this master class Scott will demonstrate some of the insights he has collected over many years consulting with roasteries around the world, most recently with Heart Coffee in Portland.
Primarily the session will be focusing on sharing Scott’s methodology for maximising development and sweetness without introducing roast taint. The session will cover some of the following areas:
– Principles of constructing a roast curve
– Charge temperature
– Gas adjustments
– Times and ratios
– Looking and interpreting actual roast profile data
– Identifying potentially baked or underdeveloped coffee and other roast defects
– Cupping samples
These classes have limited participants to allow for tasting and a more interactive learning experience. The class is available only to those who are currently in a roasting position or have experience roasting and are looking to deepen their understanding and improve their roasting. The class will run for 3 hours including time for Q & A.
Scott will also be giving an Espresso Class while in Perth – more information here.
Where: Typika Artisan Roasters – 331 Stirling Highway, Claremont WA 6010
Phone: 0408 297 767
When: Saturday 28th February 2015
Time: 10am – 1pm
Cost: $295 inclusive of GST
Scott Rao has almost two decades of experience as a barista, coffee roaster, and consultant. During his career he has roasted and sampled more than twenty thousand batches of coffee and made several hundred thousand coffee beverages. Scott’s consulting services include: comprehensive cafe startup planning, barista training, training in both manual roasting and automated profile roasting.
Scott says, “When I began in the coffee business in 1992, I read every book I could find about coffee. However, after reading all of those books I felt as if I hadn’t learned much about how to make great coffee. My coffee library was chock-full of colorful descriptions of brewing styles, growing regions, and recipes, with a few almost-unreadable scientific books mixed in. I would have traded in all of those books for one serious, practical book with relevant information about making great coffee in a cafe. Fourteen years later, I still hadn’t found that book, so I decided to write it myself. These books are my attempt to give baristas what I had been missing all of those years.” Scott Rao.
NB: Scott Rao reserves the right to make changes to the course content on the day as he sees fit.