Join Roast magazine for the next Roast Summit, an exclusively in-person event taking place on Oct. 24-25, in Schaumburg, Illinois. We’re excited to bring this event to the Midwest for the first time through the support of Diedrich Roasters and Firedancer Coffee Consultants.
This event is designed to bring coffee roasting professionals and enthusiasts together for an immersive experience in the art and science of roasting. The event will consist of two days of insightful discussions, workshops, and networking with coffee industry leaders. We look forward to seeing you there!
Registration fee: $150 for two days of discussions, workshops, and networking with coffee industry leaders. Register here.
Event Location: Diedrich Roasters & Firedancer Coffee Training Academy (165 E. Commerce Drive, Schaumburg, IL 60173). Google Maps link.
Session Descriptions
Finding Flavor Notes in Coffee | Presented by Renee Espinoza, Firedancer Coffee Consultants
In this class, we will explore and identify the diverse flavor notes that make each cup of coffee unique. We’ll start with an introduction to the basics of coffee tasting, including how to use the coffee flavor wheel and essential cupping forms for recording your observations. We’ll delve into the science behind coffee flavors, examining how origin, varietals, cultivars, and processing methods influence taste, as well as the effects of different roast profiles. Our practical tasting session begins with a cupping of water representing the five basic tastes—sweet, sour, salty, bitter, and umami—followed by a sampling of waters flavored with common coffee notes. The experience culminates in a cupping of various coffees, where participants can apply their newfound knowledge to identify distinct flavors. The session concludes with a group discussion, allowing attendees to share their experiences, discuss challenges in flavor identification, and gain expert tips for refining their tasting skills. By the end, participants will be equipped with the confidence to discern a broad spectrum of flavors, from fruity and floral to nutty and chocolatey, deepening their appreciation for the art and science of coffee tasting.
Real World Application of Sensory Science | Presented by Ian Fretheim, Cafe Imports
The Coffee Rose is an innovative cupping form that synthesizes the real world of working in a high quality oriented and high-volume cupping environment with the insights and process improvements of sensory science. We’ll look at what’s involved in designing a cupping form and program, what it means to bring specialty coffee and sensory science together, and how the Coffee Rose does these things without falling into an academic white room.
A Discussion About Sweetness in Roasting | Presented by Mike Ebert, Firedancer Coffee Consultants
Sweetness is one of the most desired characteristics in coffee, and a chief indicator of quality harvesting, processing, roasting and brewing practices. In this interactive workshop, workshop attendees will learn about the chemical origins of sweetness in coffee and the science behind their perceptions of it. By tasting coffees paired with analysis of roast profiles, participants will learn how to identify their desired type of sweetness for different coffees, and what approaches to roasting might accentuate those characteristics. This sensory and analysis workshop is best suited for those with a basic understanding of the roasting process, and does not include hands-on, roasting activities. (Assisted by Keith Clerique and James Taylor)
The True Cost of Electric Roasting | Presented by Karl Schmidt, Diedrich Roasters
Newcomers to the coffee Industry increasingly turn to electric roasters to meet sustainability goals in response to rising energy costs and the perceived lower barriers to entry and installation cost. While electric roasters may seem like an attractive choice because of their simplicity and ease of setup, this presentation will highlight the significant challenges and considerations that often accompany this decision.
The presentation will address the complexities and challenges of transitioning to electric coffee roasting systems, particularly within the framework of the global push toward Net-Zero by 2030. Key points will include the complexities of preparing for electric roasting, such as ensuring adequate power supply and infrastructure. Attendees will learn about the limitations imposed by local power availability and the need to coordinate with power companies to support the energy demands of electric roasters. It will emphasize that while electric roasters may initially appear straightforward, the process of setting up a new coffee shop requires thorough preparation and an understanding of both the technical and regulatory challenges involved. The goal is to provide a realistic view of what it takes to successfully enter the specialty roasting market with an electric roaster, moving beyond surface-level appeal to ensure a well-informed and strategic approach.
Packaging: Styles and Sustainability | Presented by Nick Schmitt & Dani Taube, Roastar
You put a lot of time and resources into roasting your coffee beans to perfection. Continue that passion for quality by selecting the right packaging and features to protect your beans. This session will review the various factors to consider when packaging your product, including rest time, packaging styles and features, cost, and regulations. In addition, we will dive into consumer packaging trends and sustainable options, including how you can enhance your sustainability efforts at little to no cost.
Comment