Although the immersion into 4 days of nothing but coffee was useful, one of the most helpful things I learned was about the Huky from one of the other students. That said, the more experience and knowledge you take to a Boot course, the more you would get out of it. And even if I had taken the roasting course, my 'sense' is that Willem's approach isn't necessarily in line with the way the Forum seems to be using Rao's book. I learned a lot over the 4 days, that's certain. And Willem's emphasis is different: Maybe more useful, would be for the group to get together and roast together with possibly a small group deeply researching different aspects of the roast process. Of the people rolling in to the advanced roasting course the next week after my cupping course, some of them were people wanting to break into the coffee business who had very little roasting experience.
Maybe more useful, would be for the group to get together and roast together with possibly a small group deeply researching different aspects of the roast process. And Willem's emphasis is different: June 24, , But cupping was probably the wrong course to take. Boot's emphasis is on sensory roasting, which in theory I really like. I'd love to do a small group roasting course focused on the Huky. Boot Camp Coffee online course? Pretty much no student was all that proficient in cupping, at least in identifying the subtle flavors or aromas as identified on a couple of charts. That said, the more experience and knowledge you take to a Boot course, the more you would get out of it. Of the people rolling in to the advanced roasting course the next week after my cupping course, some of them were people wanting to break into the coffee business who had very little roasting experience. We roasted on three of their moderate sized drum roasters. What happens in each phase of the roasting process? The brother of the main Boot guy Willem I don't remember his name but I believe he roasts on a Huky but he doesn't seem to teach through Boot. Which is to say, possibly a lot. Of course, the visual does tend to make me less sensitive to other olfactory cues, but with my having only roasted roasts on the Huky after almost a decade on the Hottop, I'm still on a steep learning curve and I heat the Huky with a sometimes overly powerful Viking range so that's been a steep learning as well. Although the immersion into 4 days of nothing but coffee was useful, one of the most helpful things I learned was about the Huky from one of the other students. Home roasting is a new frontier, one that the commercial folk don't seem all that interested in developing. But he drives the boat in his courses and I don't know whether he would be even interested in teaching a self-directed, home roasting group. I'm hoping to get my smelling to a higher level of sensitivity as other roasting challenges stop being such challenges. Although one of the roasters was hooked up to Artisan, I came away greatly appreciative of technology that at home gives me the ability to anticipate the roast visually with curves I use Roastmaster. I learned a lot over the 4 days, that's certain. I'm afraid I don't have my notes with me and I'm away from home so can only remember that one was an older San Francisco brand roaster and the other the Giesen they sell--all commercial machines used for testing small batches. From what I've been reading with all of your contributions, I'm actually learning a whole lot from you. I imagine there are other experts with loads of experience who might be interested in acting as consultants for a weekend intensive driven by the Huky Forum's strong interest in home roasting, who probably aren't as focused on the business side. I'm still doubtful that cupping is as 'objective' as the Boot people proclaim.
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Boot Camp Coffee Demo
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