Exploring the Roasting Curve: Part 2
Nicki Amouri
Roastmaster, Caffe Amouri
Session Description
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.
Presenter
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.
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