PROBAT-Werke to hold roasting classes and give presentation at Tea & Coffee World Cup

Roasting classes and an educational presentation will be given by Daniela Nowitzki of PROBAT-Werke at this year’s Tea & Coffee World Cup, 26-28 September, Singapore.

Daniela Nowitzki, trainer at the PROBAT Training Center in Emmerich, Germany, looks back on several years of experience in organising and conducting internal and external coffee training courses. In her time as a trainer she has gained extensive knowledge in the fields of green coffee, quality control, cup tasting, sensory and – of course – roasting, as well as in optimising roasting machines and profiles. Daniela is member of the Roasters Guild and a SCAE certified trainer. In the year 2013 she won the ‘SCAE Award for Excellence – Passionate Educator’.

The title of the presentation will be ‘Brown is not always Brown’ and will address the diverse criteria which influences the roasting process, especially during roasting. Starting with the green coffee, the different types and qualities. Followed by the roasting equipment, the conditions and influences during the roasting process and the preparation techniques of a coffee roaster. It will point out the basic principles and tips that are important for your roasted coffee product.

The classes will begin with an introduction into the topic green coffee. Aside from the different types, growth, harvest and processes worldwide, the main focus will be on the different effects of numerous types, variations and methods during the roasting and therefore on the taste in the cup. The defects of types of green coffee will also be checked.

The roasting process will firstly be described in theory regarding different principles of roasters, types of heat transfer (convection, contact, radiation) and their influences on the aroma development. Basic knowledge of chemical and physical changes will be shown and declared during the technical part. Here with topic relevant terms and definitions will be explained, for example: “What happens during the roasting process exactly? Fast or slow roasting? Light or dark roasting?” Daniela will also speak about the processes after roasting such as cooling, storing and maintenance.

The following classes will be held by Probat in the Roasting Tent:
10.30am – 12.30pm – Roasting “The perfect roasting profile for the perfect cup”
14.00pm – 15.00pm – Roasting “Brown is not always brown”

10.30am – 12.30pm – “How to maintain your roaster – tips and tricks of a Probat service technician”
14.00pm – 15.00pm – Roasting “Brown is not always brown”

10.30am – 12.30pm – Roasting “The perfect roasting profile for the perfect cup” – two batches long vs. short or dark vs. light roast or WS “How to maintain your roaster – tips and tricks of a Probat service technician”

The educational presentation will be held 26 September 15.30-16.30 in the Conference Area.

There will be very limited spaces available for the Probat roasting classes. They will be priced at 25 SGD for pre-registration or 30 SGD on the day. Email us to book your space now.

PROBAT-Werke has been a long term supporter of Tea & Coffee World Cup and we are looking forward to welcoming them to the event this year. You will find them at stand D15.

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