When: June 24-25, 2017 at our facility in Eugene Oregon.
Who: The Seminar is geared toward professional bean to bar chocolate makers (of any size) with the intent of learning how to drum roast. Home and aspiring chocolate makers are welcome to attend. Previous experience roasting is suggested but no necessary.
What: Theory and practice of roasting profiles and drum roasting, hands on demonstrations and instruction, developing and modifying roasting profiles for target flavors, comparative chocolate tasting of different roast profiles, in depth questions and answers.
Day 1: Only 3 spots remaining for the primary roasting workshop.
Day 2: IS SOLD OUT
Tentative schedule for Day 1
8:00 - 9:00 doors open. Feel free to arrive, talk, etc.
9:00-10:30 Theory and science of roasting profile lecture
10:30-11:30 Roasting demonstration – developing the profile
11:30-12:30 Modifying the profile with selected chocolate tasting
12:30-2:00 lunch(chicken mole burritos may be provided - TBD)
2:00-2:30 Comparative tastings of chocolate
2:30-5:00 – various roasting demonstrations and hands on roasting
5:00 - ?? Q and A
For Full Details click below.