Online All-Levels Roasting Class!

Online All-Levels Roasting Class!

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Online All-Levels Roasting Class!

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Online All-Levels Roasting Class!

5 Amazing Coffee Drinks in Reno, Nev.

Here are some standout specialty drinks you can try in the Biggest Little City in the World. BY EDDIE P. GOMEZSPECIAL TO BARISTA MAGAZINE Photos by Eddie P. Gomez Reno, Nev., has more cafés per capita than just about any other place in North America. And because it is a snowier-than-usual winter in northwestern Nevada […]


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Design Details: Brewing Reinvented at ULA Café in Melbourne

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Out Now: The February + March 2023 Issue

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Online All-Levels Roasting Class!

Online All-Levels Roasting Class!

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Online All-Levels Roasting Class!

I’m pleased to announce my newest all-levels online roasting class this November 7.

The class will be broadcast through a private Facebook group. All ticket holders will have access to the class video and discussion forum for one month after the class airs. *It is not necessary to view the class as it airs live.*

Many students of previous online classes have said the month-long discussion forum improved their roasting more than any other class or resource ever had.

During the class we will discuss the samples and their curves from the upcoming Roast Defect Kit. If you would like to receive the Roast Defect Kit in the mail to cup along with us at home, the kit will cost an additional $50 USD plus shipping.  The coffee in the new kit is an incredible 88.5-point organic Ethiopian honey setami (a variety new to me!). The RDK is a great educational tool to share with your coworkers or staff!

DATE & TIME: Sat, November 7, 2020 (1:00PM-4:00PM US Pacific Standard Time)

LOCATION: This class is online only.

INCLUDES: Three hours of lecture and Q&A plus one month of online coaching

• Cupping and curve discussion of the “Roast Defect Kit” featuring good, baked, and underdeveloped roasts.
• Methods to create consistent, repeatable ROR curves
• Advanced methods to prevent ROR crashes and flicks
• How to modify roasting machines for better performance.
• Pro tips to get the most out of Cropster and other roasting software.
• How to adapt strategies to different types of machines.
• Analysis of numerous roast curves.

All ticket holders will also have access to a discussion forum on the private Facebook group for one month. I will field questions and discuss students’ curves every day on the forum. The forum will provide a safe, friendly space for a high-level discussion about roasting. This is the same service I offer private consulting clients, at a steeply discounted rate, and in a fun format.

The course is appropriate for roasters of all levels. Although I am calling it an “all levels” class, this course will touch on methods more advanced and practical than anything in the level-three SCA roasting course (those classes are very basic). I guarantee your satisfaction.

Please click HERE to buy tickets!

Please click HERE to buy the Roast Defect Kit

Online All-Levels Roasting Class!

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Online All-Levels Roasting Class!

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