Roasting Intermediate in Kathmandu, Day 2: Tasting the Profiles

Day 2 of Roasting Intermediate in Kathmandu returned to the coffees roasted on the first day. After allowing degassing time, students cupped the profiles side by side and compared the results of different roasting decisions.

Light, medium and darker development, together with faster and slower approaches, gave the group material for discussing flavour outcomes. A red-lit room was used during evaluation to reduce the influence of visible colour and help students concentrate on what they smelled and tasted.

The students brought prior SCA Sensory Intermediate and CVA learning to the table. That shared sensory foundation helped the group discuss aroma, acidity, sweetness, structure and balance with more consistency. The aim was to understand how to reach a desired flavour profile and repeat it for a customer or market, rather than treat one roast level as the answer for everyone.

Day 2 connected the previous day’s machine work with sensory feedback. Thank you to Nepal Coffee Producers Association and HAMRO COFFEE for supporting the training and helping create space for this detailed exchange in Kathmandu.