TomC wrote:Is the full itinerary only available if you register? Unfortunately I'm working and wont be able to attend.

I know Steve Lee just got the job as COO at Linea last fall, but Andrew is still Founder/CEO.

Tasting the Roast Curve: Finding Our Way to the Perfect Profile
Nicki Amouri | Roastmaster, Caffè Amouri
As roasters, it is our job to create the best tasting coffee possible. We need to find the perfect profile and we work to find that perfect profile. How do we know for sure that we have found the perfect profile? The answer is to change one variable at a time while keeping the others the same, or constant. We do this to know precisely how one change affects the quality of a roast. And, can we know what those changes taste like? Absolutely! In this seminar, we will attempt to "taste" the segments, or phases, of the roast curve. Experiments will be carried out in three sections: "Shorter versus longer Maillard," "Shorter versus longer Drying," and "Shorter versus longer Development." We will hear from Q-Graders, roasters, baristas, and customers about how the profiles we "taste" in each of the phases are distinguishable. Tasting results may affirm what you already know or may give you insight into further improving your ideal profile.

Coffee Research Trends
Juliet Han | Coffee professional and educator
It's an exciting time in coffee science right now! Though the scope is vast and sometimes hard to find, we as an industry are hungry for knowledge. In this session, we will take a brief look at a few key topics in coffee research from recent years. We'll drive home why sensory practices are still the core of coffee research, explore how science can relate directly to roasting, and take a look at what can roasters do themselves to practice scientific methodology. It may be easier than you think.

Consistency in Roasting
Rob Hoos | Coffee roasting consultant, author and educator, Iteration.Coffee
The parts of roasting that are not usually glamorized in social media and by roastery marketing departments are what we find ourselves engaged in the majority of the time. Working to recreate the same recipe - same flavor - on a roaster that is undergoing change, in an environment that is changing, with a green coffee that is changing and evolving with age... How can we be consistent. I want to work through a number of ways to increase our consistency as well as looking at examples of my own roasting to show how to set yourself up for success, and objectively measure it.

Why Green Grading Matters
Trish Rothgeb | Roastmaster, Wrecking Ball Coffee Roasters
Occasionally we've had a coffee that can still taste great even if it has failed a green grading examination. A coffee can show up with a lot of broken or shells or any variety of primary defects, but still score very high on the flavor scale. So why should we care? Isn't it all about the cup quality anyway? We delve into the purpose of defect counts and reporting in this talk. Get a sense of what matters to the industry and how to approach it at your roastery.

TomC wrote:Bump so hopefully more folks can participate. i really hope its recorded and available afterwards

*Presentations will be recorded and made available to registered attendees following the event.