AASCA has been approached to develop trainng courses for budding roasters. These may parallel courses offered at our 2006 Conference, but would also include significant sensory and cupping development. If you are interested, please email.
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CUPPING Cupping events are held to provide our roasting members with exposure to interesting coffee, and to assist in developing their sensory skills. All sessions are:
Prefaced by sensory development using SCAA standardised tasting solutions;
Include a standard benchmark coffee for calibrating each cupping; and
Use standardised SCAA cupping forms, followed by a qualitative debrief to share cupping responses
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2006 AASCA NATIONAL CONFERENCE By special arrangement, the AASCA National Conference will feature three special roasting related events:
Diedrich Roasting, Tues 25th July 10:00am – 7:00pm & Wed & 26th July 10:00am – 4:00pm; and
Joper Roasting, Sun 23rd & Mon 24th July 10:00am – 6:00pm
Seminar: "The importance of coffee owners/distributors/ buyers purchasing Australian sustainable coffee and supporting the Australian specialty coffee industry". Mon 24th July Lunchtime
Diedrich Roasting - Presented by Michael Whitely Diedrich Manunfacturing This roasting course will progress through developing solid techniques for high quality roasting and roast profile development. The course format and supplemental handouts will enhance the learning process and skill development of the roast master, regardless of the current experience and expertise. The objective of this course is to provide a solid platform for the further development of roasting skills, along with dissecting all elements of coffee, coffee roasting and roast profi le development. Roast masters will be equipped with the knowledge to take their Roasting Art to the next level.
Joper Roasting - Presented by Dean Morgan, Morgans Handcrafted Coffee Using science and technology to further the craft: Using a 5 kilo Joper roaster this course will focus on development of roast style as a way to distinguish your coffee from the competition in a marketplace dominated by things other than coffee. Topics covered include roast profiling and its effect on cup quality, quality systems to develop consistency and product improvement, blend development as a reflection on the brand and product positioning and machine maintenance.
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SUPERIOR CUP COMPETITION At the 2006 AASCA National Conference, the Superior Cup competition was run. This was an open cupped-coffee competition , showcasing Australian coffee. The entry criteria for coffees, and the cupping rules were developed by the Roasting & Growers Guilds. For more info, contact the Roasters Guild
