Small Group Online Roasting Workshop with Scott Rao

Regular price R 1,500.00 Sale

We're happy to announce Scott Rao will offer a small-group roasting workshop online with South African roasters!

Scott is a world-renowned coffee instructor and we are thrilled to offer this opportunity to our coffee community.

The workshop will include discussions of:
*Ideal warmups and between-batch protocols for various machines

*What does and doesn't influence the cup in roasting

*How to optimize settings for drum RPM, airflow, gas, and inlet temperatures, on a variety of machines

*QC Protocols: what to measure, what to look for in the cup, and how to make adjustments to improve flavor and consistency

*Approaches for air roasting vs drum roasting

*Troubleshooting numerous challenges roasters face

*Strategies for green buying and evaluation

Class will include a vibrant Q&A session, and Scott will tailor the discussion to the specific machines and needs of participants.

Length of session: 2hrs

Only 12 seats available. Don't miss out.

About Scott Rao, Coffee Consultant and Author.

Scott Rao started his first cafe & roastery in Amherst, MA when he was 22. That first cafe quickly became an institution, serving well over 1000 customers per day and tripling the sales volume of the Starbucks down the street. After selling his first cafe, Scott went on to work in the New Zealand coffee industry. He then returned to the US to open a restaurant and coffee roastery inspired by his travels down under. Scott later founded a pioneering cafe in Montreal that influenced coffee making worldwide.

Upon selling his second business, Scott began writing books about coffee making in the hopes of helping roasters and baristas become more educated and systematic in their approach to coffee. Scott parlayed those books into a consulting career and now spends his time consulting for coffee roasters around the world, teaching the world's most advanced roasting masterclasses, and designing next-generation coffee equipment.

Scott is the author of The Professional Barista's Handbook, Everything but Espresso, and The Coffee Roaster's Companion. He secretly likes Sencha tea more than coffee, is baffled about why anyone drinks naturals, and would probably do a free consulting job for you if your business happens to be located on a warm surf beach.

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