Profession master coffee roaster

Master coffee roasters design new coffee styles and ensure the quality of blends and recipes pragmatically. They write blending formulas to guide workers who prepare coffee blends for commercial purposes.

Personality Type

• Realistic / Conventional

Knowledge

• Coffee characteristics

  The origins and types of coffee and the processes of coffee preparation, production and trade.

• Types of coffee beans

  Most known coffee types, Arabica and Robusta, and the cultivars under each one of those types.

• Roasting coffee

  Craft and science of roasting coffee.

• Coffee grinding levels

  The known levels are coarse grind, medium grind, medium/fine grind, fine grind, super fine grind, and turkish grind. Indication of machinery to achieve product specification. 

• Colour ranges of roasting

  Different colour codes and ranges, usually depicted in colour charts, to define their roast color levels.

Skills

• Maintain industrial ovens

  Maintaining industrial ovens in order to ensure effective and correct operation.

• Apply different roasting methods

  Employ different methods to roast cocoa beans, such as oven roasting, air roasting, drum roasting, coffee roaster, and hot air gun. Use the different methods according to the production requirements, type of cocoa beans, and desired chocolate product.

• Perform sensory evaluation

  Evaluate the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.

• Apply GMP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

• Operate a heat treatment process

  Apply heat treatment aimed at preparing and preserving half-finished or finished food products.

• Monitor roasting

  Monitor the roasting of coffee beans and grains for proper degree of roasting to produce the desired flavours and colours.

• Apply HACCP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

• Examine green coffee beans

  Examine green coffee beans ensuring that they are all approximately the same colour, shape and size. Beans of the same size will roast more evenly, whereas smaller beans may roast quicker and affect the overall taste.

• Mitigate waste of resources

  Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.

• Create new recipes

  Combine innovative and creative ideas to come up with new recipes and preparations to extend the product of range of a company. Make modifications to recipes in order to enhance taste, reach productivity goals, develop and improve products.

• Evaluate coffee characteristics

  Analyse and evaluate coffee taste sensations including the coffee’s body, aroma, acidity, bitterness, sweetness, and finish.

• Manage flammable substances

  Managing flammable substances to roasting operations and ensuring that safety measures are in place.

• Grade coffee beans

  Grade coffee beans based on their characteristics, defects, size, colour, moisture content, taste, acidity, body, or aroma.

• Ensure public safety and security

  Implement the relevant procedures, strategies and use the proper equipment to promote local or national security activities for the protection of data, people, institutions, and property.

• Match coffee grind to coffee type

  Use different coffee grinding procedures and preparation methods.

• Prepare hot drinks

  Make hot drinks by brewing coffee and tea and adequately preparing other hot beverages.

• Apply requirements concerning manufacturing of food and beverages

  Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

Optional knowledge and skills

Source: Sisyphus ODB