SAVE THE DATE!
Join us for Roast Summit on February 16, 2023.
This will be a free online event.
Roast Summit at Coffee Fest took place on September 29, 2022 in Seattle, WA.
The one-day event was a fantastic success, and a special opportunity to expand knowledge and build community.
Thank you to all the sponsors, speakers, attendees and everyone who participated.
Check back here soon for more information and recap on this event, as well as updates and news about upcoming Roast Summits.
Roast magazine has held four Roast Summit events. Each summit has featured an incredible lineup of presentations from industry experts, as well as Q&A sessions with guest presenters. Roast is proud to have hosted these unique roasting events. We look forward to seeing you at the next Roast Summit!
Roast Summit @ Coffee Fest 2022 | In-person event | The most recent Roast Summit. See more info below
Roast Summit 2022 | Online event | Read more about and watch videos from this online event earlier this year
Roast Summit 2021 | Online event | Read more about and watch videos from last year's online event
Roast Summit 2020 | In-person event | Read more about and watch videos from the first ever Roast Summit
Yimara Martinez Agudelo
Post-Harvest Processing Program Manager, Coffee Quality Institute
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.
Roastmaster, Caffè Amouri
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.
Coffee roasting consultant, author and educator, Iteration.Coffee
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.
Cupping Lab Manager, Swiss Water Decaf
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.
President, Cafe Kreyol
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.
We’ll have three experts on hand at the Summit to help answer any of your roasting questions. The experts will be milling about the event ready to talk to you and answer your questions.
Founder, Firedancer Coffee Consultants
Mike is the founder of Firedancer Coffee Consultants which he created to help specialty coffee companies achieve success. He has extensive experience in all facets of the specialty beverage supply chain and offers an educational approach to help create the right strategy for long term success.
Coffee Roasting Professional
Jim has been a small cafe owner, a wholesale coffee roaster, served as a production roasting specialist for a single serve coffee roasting company and roasted coffee for the largest specialty coffee roasting company in the US. For more than 20 years, Brady has been an active volunteer for the Specialty Coffee Association and the Coffee Roasters Guild. He is an Authorized Specialty Coffee Trainer and Roasting Content Creator for the SCA. His experience throughout his roasting career and education experiences have left him with vast knowledge of many forms of commercially manufactured roasting systems available today. He can be found roasting coffee in the Pacific Northwest where he calls home now at Starbucks KFP, or touring the country with his wife, Charmaine, looking for the most delicious cup of coffee available.
Head Roaster & QC Analyst, Caffe Vita
Baylee Engberg is Samish Indigenous coffee roaster hailing from the Pacific Northwest. She is the Managing Director for She’s The Roaster, an advocacy group that promotes roasting opportunities and scholarships for women and non-binary people. Baylee is also on the Coffee Roasters Guild Leadership Council and is the US Chapter Social Accountability coordinator for the Specialty Coffee Association. She has been in the specialty coffee industry for 15 years, and roasting for the majority of her career. Having worked for both macro and micro roasting companies, she is versed in high volume roasting in the range of 10,000 pounds per day as well as smaller volumes like 200 pounds per day. From floor loaded trailers to costly micro lots, from auctions to spot offerings, from tenured contracts to blending past crops— it is her commitment to this industry that keeps her vested.
Roast Summit @ Coffee Fest 2022
September 29, 2022
Seattle Convention Center
705 Pike Street
Seattle, WA 98101
9:00 – 9:10 a.m. PDT | Welcome to Roast Summit
9:10 – 10:30 a.m. PDT | Sample Roasting: A Philosophical and Pragmatic Approach
Presented by: Rob Hoos
10:30 – 10:45 a.m. PDT | Coffee Break
10:45 a.m. – 12:00 p.m. PDT | Exploring the Roasting Curve: Part 2
Presented by: Nicki Amouri
12:00 – 1:00 p.m. PDT | Lunch Break
1:00– 2:15 p.m. PDT | Post-Roast Resting Times and the Sensory Impact
Presented by: Joey Stazzone
2:15 – 2:30 p.m. PDT | Coffee Break
2:30 – 3:45 p.m. PDT | Impacts of Drying Temperatures and Bean Moisture on Seed
Presented by: Yimara Martinez Agudelo
3:45 – 5:00 p.m. PDT | Approaches to Roasting Decaf Coffee
Presented by: Stacey Lynden
5:00 p.m. PDT | Closing Remarks
6:00 – 7:00 p.m. PDT | Happy Hour
Happy Hour sponsored by: Atlas Coffee and Caffe Vita
Happy Hour Location: Caffe Vita, KEXP location, 472 1st Ave N, Seattle, WA 98109
We look forward to seeing you at the next Roast Summit!