Roasting Intermediate in Kathmandu, Day 3: Roasting with Purpose

Day 3 of SCA Roasting Skills Intermediate in Kathmandu asked students to put their tasting experience into a plan. Having compared the earlier profiles, each participant chose a target, such as sweetness, body, brighter acidity or a cleaner finish, and designed a roast toward it.

The exercise went beyond matching a colour. Students considered energy, airflow and development, then tested their plans through roasting and sensory evaluation. Earlier comparisons gave them reference points for deciding what to change and what to repeat.

Work continued into the night as the group focused on individual plans. Different preferences and target markets called for different decisions. Students repeated the cycle of roasting, tasting and adjustment, using what they had learned over the three days to make those decisions with more control.

The final group photograph captures the people behind that work. From learning the machine to evaluating the cup and planning a profile, this Kathmandu course gave participants time to explore their own roasting goals and learn alongside one another.