ROAST SUMMIT

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Save the date for Roast Summit @ Coffee Fest!
September 29, 2022 | Seattle, Washington


Registration is now open!

Your registration for Roast Summit includes access to the Coffee Fest PNW event, September 30–October 1, 2022.

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Join us on September 29, 2022 prior to Coffee Fest PNW at the Seattle Convention Center for this special one-day event focused on all things roasting. Hear from a variety of coffee roasting professionals and trainers as they present on the latest research, knowledge and trends in roasting.


ABOUT ROAST SUMMIT
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On Thursday, February 10, 2022, Roast magazine's held its third Roast Summit. While we couldn't be together in person for this event it was an amazing day of all things roasting. The online event was free for all, with over 2,200 registered attendees. The summit featured an incredible lineup of talks from industry experts, as well as Q&A sessions with guest presenters. Roast is proud to have hosted this online event. We look forward to seeing you at the next Summit!

Read more about and watch videos from the online event earlier this year: Roast Summit 2022

Read more about and watch videos from last year's online event: Roast Summit 2021

Read more about and watch videos from the first ever Roast Summit: Roast Summit 2020

Just announced! Roast Summit @ Coffee Fest. September 29, 2022 in Seattle, Washington: See more info below

ROAST SUMMIT @ COFFEE FEST 2022 SPONSORS

SAVE THE DATE!
Roast Summit @ Coffee Fest
September 29, 2022 | Seattle, Washington

Presented by
Roast Magazine

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Gold Sponsor
Ally Coffee

Gold Sponsor
Cablevey

Gold Sponsor
Diedrich

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Keffa Coffee

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Mercon Specialty

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Lalcafé

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La Minita Coffee

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Pacific Foods

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Sucafina Specialty

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Theta Ridge Coffee

Bronze Sponsor
Ghirardelli

Happy Hour Sponsor
Atlas Coffee Importers

Educational Sponsor
Pacific Foods

ROAST SUMMIT @ COFFEE FEST 2022 PRESENTERS

Yimara Martinez Agudelo
Post-Harvest Processing Program Manager, Coffee Quality Institute

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SESSION: Impacts of Drying Temperatures and Bean Moisture on Seed Quality and Shelf Life

This research was based on finding and providing information on the impact of temperature in the coffee on the drying process, verifying if these temperatures cause changes in the seeds that deteriorate their viability, quality and shelf life in storage. The study looked at short-term (1-month), medium-term (5-month), and long-term (9-month) measurements in Arabica coffee seeds in dry fermentation and washed processing methods that were exposed to the same variables throughout the processing. Focused on drying temperatures and drying at different temperatures in the same equipment with the same amount of coffee, isolating other factors that could alter or influence the result, this investigation included a sequence of physical, biochemical and sensory tests that were measured from the initial point of processing to the end of the storage period. The reference drying point taken was mechanical and the drying temperatures evaluated were 35°C, 40°C, 45°C, and 50°C, with three repetitions for each treatment, ending at 11% moisture content of the seeds. Here we will present the results obtained.


Yimara Martinez Agudelo is part of the Education team at CQI Coffee Quality Institute leading the PHP program as Manager of the Post-Harvest Processing Program. She is based in Portland, Oregon. Originally from Tunía in Cauca, Colombia, Yimara is the daughter of small coffee producers and is herself a coffee producer as well. Throughout her life, Yimara has been surrounded by coffee and the people who produce it. She has more than 12 years of experience in the coffee industry and quality control and has held roles in nearly every part of the coffee supply chain, including as an instructor for producers in different countries. Yimara is a Q grader, Q Processing Expert, and an instructor for the CQI Q Processing program.

Nicki Amouri
Roastmaster, Caffè Amouri

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SESSION: Exploring the Roasting Curve: Part 2

This session will re-cap Amouri’s presentation of Tasting the Roast Curve presented at the Roast Summit last February (you can find the video presentation here). Roasting with specifications versus analyzing a curve/profile, importance of analyzing a roast and understanding why a coffee tastes a certain way. This session will analyze roasting scenarios/curves both in terms of how the curve happened (roasting, environmental, green bean condition, etc.) and expected taste outcomes.


Nicki Amouri is a Licensed Arabica Q Grader, Specialty Coffee Association (SCA) Certified Roaster, SCA Certified Barista and an Authorized SCA Trainer (AST). She is currently the Roastmaster, green bean buyer, and roasting instructor at Caffè Amouri in Vienna, VA. Nicki designs and teaches roasting courses at The Caffè Amouri Experience's SCA Certified Premier Training Lab, advises wholesale customers regarding their coffee operations, and supervises the roasting team.  Nicki has worked on Caffè Amouri's Diedrich IR-12 since 2014; roasting, developing profiles, creating automated profiles by editing manual roasts, and maintaining, cleaning and troubleshooting problems.  She has been a consultant for other roasters on a number of issues including improving roast profiles, utilizing Diedrich automation, training roasting staff, and roaster maintenance.  Nicki also regularly roasts on an Ambex YM-10 roaster and a Mill City sample roaster. Nicki has a BS in Religious Studies and American Culture from Randolph-Macon Women's College and a M.Div from Union Theological Seminary. 

Rob Hoos
Coffee roasting consultant, author and educator, Iteration.Coffee

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SESSION: Sample Roasting: A Philosophical and Pragmatic Approach

This session is meant to take a holistic look at sample roasting and ensure it is successful. It is influenced by and influences all of our buying, brewing, roasting and marketing. It simultaneously is and is-not profile roasting, yet it often does not receive the care and attention to detail that profile roasting and product development do, despite being responsible for more of the overall flavor of the coffee. Together, we’ll look at the assumptions and thought processes that influence our strategy of sample roasting and buying, look at the current definition of sample roasting and add to it some practical guidelines, and look at ways to make our sample roasting better.


Rob Hoos is a coffee roasting consultant and owner of Iteration.Coffee. Rob is the author of Modulating the Flavor Profile of Coffee and has been a roaster since 2008. He has extensive experience in the specialty coffee industry, including roasting, training, purchasing and profile evaluation. He is a subject matter expert for the Specialty Coffee Association (SCA) and conducts coffee roasting workshops online and in-person at his lab in Rainier, Oregon.

Stacey Lynden
Cupping Lab Manager, Swiss Water Decaf

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SESSION: Approaches to Roasting Decaf Coffee

Check back soon for a detailed description of this session on roasting decaffeinated coffee.


Stacey Lynden is the Cupping Lab Manager for Swiss Water Decaf. She manages and controls all of the coffee that comes into Swiss Water. She analyses all of the coffee before it is decaffeinated and provides quality control after decaffeination to make sure they are all still tasting great. Lynden is also a 3 time top 3 finalist for the Canadian Coffee in Good Spirits Championships and a Barista League Champion.

Joey Stazzone
President, Cafe Kreyol

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SESSION: Post-Roast Resting Times and the Sensory Impact

As an industry professional, knowing how long roasted coffee should rest (post-roast resting time) before being brewed is an important and vital aspect of quality control and evaluation. This session will work through a double-blind study, conducted by Cafe Kreyol, on the sensory impact of post-roast resting time for 21 coffees. It will discuss case studies on circumstances in which this data would be relevant, and provide practical circumstances that can be applied to different aspects of the coffee industry.


Joey Stazzone is the President (and Chief Coffee Hunter) of Cafe Kreyol. In 2012 Stazzone took his experience with chemistry, cross breeding, and backyard botany, and began working in developing countries with the goal of creating sustainable employment, through specialty coffee. Through a decade of hands-on experience working with producers, he has become an expert in fermentations and post harvest processing. Stazzone has been a licensed Q Grader since 2015, and became a CQI Lecturer on Quality Evaluation in 2022. He has been on the international jury for the Bolivia Quality Cup Presidential Tournament 4 times, and has given dozens of lectures on Direct and Transparent Trading as well as Fermentations and Post Harvest Processing. Through his work at Cafe Kreyol, he provides consulting to hundreds of producers a year, conducting experiments on coffee fermentations, pH testing, and post harvest processing, in order to help them develop their best possible option. Recently his company completed a scientific study on post roast resting times, and the impact on sensory evaluation which can be found here. You can learn more about Stazzone and his backstory before coffee by watching this short documentary.

 
REGISTER FOR ROAST SUMMIT @ COFFEE FEST 2022

Registration is now open!

Roast Summit @ Coffee Fest 2022
September 29, 2022
Seattle Convention Center | 705 Pike Street, Seattle, WA 98101

Join us on September 29, 2022 prior to Coffee Fest PNW at the Seattle Convention Center for this special one-day event focused on all things roasting. Hear from a variety of coffee roasting professionals and trainers as they present on the latest research, knowledge and trends in roasting.

Your registration for Roast Summit includes access to the Coffee Fest PNW event, September 30–October 1, 2022.

$150/person

HOUSING OPTIONS

We’re happy to include the Coffee Fest PNW housing options. Please follow this link to see all housing options. See you soon!

Housing options: https://book.passkey.com/event/50343285/owner/14227/home

QUESTIONS?

Please contact connie@roastmagazine.com or claire@roastmagazine.com, or call 503.282.2399


We look forward to seeing you at the upcoming Roast Summit!

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