India’s First 21st Century



18 to 23 Sep, 2023


Silk Road Coffee Company, Mumbai. India

Advance Coffee Roasting

Advance Flavor Modulation

Combo Programme

Instructor: Dr. MANUEL DIAZ

(International rural development & senior coffee consultant & trainer from mexico)

Dr. Diaz has been involved internationally with several coffee boards, coffee farmers and business associations in coffee producing and consuming countries. He has imparted hundreds of workshops and classes in Africa, Latin America and Asia, as well as Europe and the USA. Part of this activity was carried out as Coffee Quality Institute’s Q Arabica and Robusta Trainer and consultant of international development agencies.

He has also provided private consulting services & trainings to coffee roasting industry in Italy Switzerland, Mexico, Spain, Portugal and Indonesia.

Extensively worked on technical assistance to farmers associations and extension service agencies building on Agricultural and Processing Best Practices (BAP & BPP).

In terms of Coffee institutions, sensory science and quality management most of his work in the recent years (2003-to date) has been dedicated to the coffee industry in Mexico, Colombia, Perú, Ecuador, Uganda, Ethiopia, Yemen, Indonesia, China, Philippines and Vietnam.

He has provided consulting services for the international coffee industry, from upgrading laws and regulations, integrating research and development agendas, and formulating coffee public policies, particularly in Mexico, Colombia, Ecuador, Indonesia, Uganda, Ethiopia and Yemen.

Dr. Diaz has his own coffee farm for coffee research & development in Mexico and has own cafe to enjoy and share the coffees that he loves!


Advance Coffee Roasting

for Master Roasters

4 days | ₹ 1,00,000 + GST

1. Advanced physical inspection of the green bean.

  1. Physiology of the green coffee bean (cellular structure and chemical composition of the green bean; network of micropores and layers of cellular tissue; density).
  2. Classification of green coffee. Advanced physical standards for the evaluation of green coffee quality (apparent density, water activity, drying quality, embryo viability, etc.)

2. Control of roasting processes

  1. Heat transfer theory and its application to roasting equipment: conduction, convection and radiation. Evaluation of thermal efficiency and recovery capacity of roasting equipment.
  2. Roasting machine control systems (gas pressure and power, air pressure and flow rate, drum rotation speed; actual bean temperature sensor, room temperature sensor, hot air outlet safety sensor) . Evaluation of the accuracy of thermocouples, rotational speed, suction pressure and bean mass turbulence.
  3. Control of coffee roasting processes (physical and chemical transformations and formation of compounds in each stage). Main phases of the roasting process; key points to identify the development of roasting and control parameters (time, temperature, moisture content, color, weight loss, brittleness, elongation). Critical control points for roasting processes.

3. Advanced physical and sensory inspection of roasted coffee

  1. Roasting process deviations and main roasting defects. Advanced physical inspection of the final product. Comparative sensory analysis of the same green coffees roasted in different roasting machines. Identification of roasting defects (uneven, underdeveloped, baked, snatched and tipping, facing). Advanced standards for high-quality roasted coffees (physical and sensory inspection).
  2. Comparative sensory analysis of finished products. Protocols and formats for roasters. Benchmarking of finished products.

4. Use of roasting indicators and software

  1. Roasting log: from data recording and interpretation to the use of roasting software. Roasting curves and their impact on the sensory primary attributes of coffee (formation, peak and degradation of acidity, aromas, sweetness and body in the roasting process). Exercises to find the optimal point of each sensory attribute.

5. Roasting profiles and blends

  1. Use of roast profiling techniques, according to bean density, flavor profile and blends of final products. Exercises: roast profiling different beans (processes and origins). Use of the roasting logs. Interpretation of the curves of environmental temperature (air), real temperature of the bean and rate of temperature rise (RoR).
  2. Modulation of coffee flavor in line with processing methods (i.e. naturals ® fruity; wash ® mild). How to adjust roast profiles according to the coffee processing method: washed, honeys and naturals, dead-embryo long fermentation and new infused coffees, and special fermentation processes.
  3. Basic blending theory. Sensory and economic principles in the preparation of blends (modulation and balance of coffee flavors; consistency in flavor profiles; cutting down costs). Exercises for making mixtures with different types of beans and roast profiles.

6. Post-roasting processes and industrial safety

  1. Control of post-roasting processes (degassing, stabilization, grinding and packaging)
  2. Review of work environments, signs, practices and industrial safety protocols (manuals)


Advance Flavor Modulation

for baristas, Q Graders, Roasters & Coffee Professionals

2 days | ₹ 60,000 + GST

1. Coffee market trends.

  1. Coffee market demand trends
  2. Consumer preferences

2. Sensory theory of flavor.

  1. Integration of three separate sensation systems in one flavor experience
  2. Complex interactions between aroma, taste and trigeminal sensations

3. Aroma

  1. Physiology of the olfactory system
  2. Chemistry of aroma perception
  3. Mapping out of aroma sensations and influence on flavor identification.

4. Taste

  1. Physiology of the gustatory system
  2. Chemistry of taste perception
  3. Taste dynamics and flavor modulation by taste

5. Somatosensations

  1. Physiology of trigeminal sensations
  2. Thermochemistry of somatosensations
  3. Impact of somatosensations on flavor perception

6. Conclusions

  1. Coffee as flavor delivery system
  2. Impact of complex aromatics on coffee flavors
  3. Impact of sour and bitter modulation on coffee quality
  4. Impact of somatosensations on coffee flavor (texture, freshness, spiciness)

Enroll Combo Programme

6 days | ₹ 1,45,000 + GST

Advance Coffee Roasting

for Master Roasters

Advance Flavor Modulation

for baristas, Q Graders, Roasters & Coffee Professionals

6 days | ₹ 1,45,000 + GST

Advance Coffee Roasting

for Master Roasters

Advance Flavor Modulation

for baristas, Q Graders, Roasters & Coffee Professionals