1-The influence of coffee bean varieties and processing on roasting

• Taste coffee beans of different varieties and origins
• Establish basic taste, introduce coffee flavor, acidity, and sweetness
• Introduce coffee bean varieties, planting environment, and processing methods
• Select defective beans, learn about defective bean types and their impact on roasting
• The impact of coffee bean altitude, variety, hardness, and humidity on roasting

2-The connection between coffee beans and sensory organs

• Taste the acidity in coffee: malic acid, citric acid, tartaric acid
• Taste the sweetness in coffee: identify the sweetness of sucrose and caramel
• Taste and identify the difference in the texture of water, milk, syrup, yogurt, etc.
• Cup 5 coffee beans to analyze the acidity, sweetness and texture of the coffee
• Establish the sensory logic of coffee

3-Physical changes of coffee beans during roasting

• Understand the physical changes of raw beans during heating
• Understand the relationship between coffee color change and roasting degree
• Taste beans of different roasting degrees and analyze them from the perspective of acidity, sweetness and touch
• Introduce the relationship between the change of coffee bean texture and the development of coffee flavor
• Compare the sensory differences of coffee beans with two different texture changes
• Comprehensively introduce the physical and chemical changes of coffee roasting

4-Chemical changes of coffee beans

• Menard reaction, caramelization, chemical reaction, pyrolysis reaction
• Analysis of the relationship between raw bean substances and chemical reactions
• Analysis of the direction and sensory performance of raw beans during the roasting process under chemical reactions
• The formation principle of first and second cracks, and the role of two cracks in roasting

5-Thermal energy transfer principle and thermal energy construction of coffee bean roasting

• Heat transfer methods: conduction, convection and radiation
• The heat absorption mechanism in the roasting process, analyze the heat absorption mechanism of the bean surface and bean core
• Types of roasting machines, introduce the heat transfer methods of different types of roasting machines
• Understand how to quickly analyze the thermal efficiency of the roasting machine
• Practice the operation of the roasting machine

6-Establishing roasting logic

• Practice picking defective beans
• Learn the effects of moisture content and density on roasting
• Practice establishing roasting curves and making adjustments through cupping
• Repeatedly roast-cup-adjust-cup to deepen your understanding of roasting

7-Cupping logic and roasting practice

• Introduce the basic operation of cupping
• Introduce the evaluation items of cupping, and the relationship between these items and the chemical reactions of raw beans and roasting
• Practice feedback on roasting problems from cupping, and discuss the relationship between each sensory performance and roasting in cupping
• Roasting practice, and cupping feedback on roasting logic

8-Comprehensive practice and review

• Deepen your roasting practice from the process of selecting defective beans, roasting plan, operation, and cupping
• Methods for establishing a roasting database
• Find coffee beans with high moisture content and high density for practice, and practice continuously through sensory feedback to find the right roasting curve