If you missed joining us for the Spring roasting workshop, now’s your final chance for 2024!
Yes, you will actually choose beans and roast them, with a chocolate maker to guide you.
This workshop is suitable whether you’re new to bean to bar, looking to deepen your understanding of roasting, want (need :) to hone your roasting skills, or are adding cacao roasting to your toolbelt.
Co-taught by Mackenzie, founder of the Next Batch and Map Chocolate Co, and Tyler Cagwin of Nostalgia Chocolate. A full day of roasting lessons and insights, and hands-on roasting in Huntersville, North Carolina (outside Charlotte)
Everyone has the opportunity to choose from a selection of origins we’ll have available, and roast with us by your side to guide you, answer your questions, and explain “what’s happening” throughout the roast.
Class is from 8am until 5pm, with a ½-hour lunch break (bring your own, or gather at the cafe across the street).
Travel and lodging are not included; students will need to make their own arrangements.
Learn:
sourcing, sorting, assessing before the roast
origin flavor differences
how roasting skills are essential to crafting outstanding chocolate flavor
the role of volatiles in creating aroma and flavor and where origin flavor comes into play
chocolate tasting comparing roast results
the steps of profile roasting and how using a profile achieves flavor goals
hands-on roasting using a 6kg San Francisco Roaster
origins we’ll roast: Huila, Colombia and Chiapas, Mexico (Osito), Tanzania (Kokoa Kamili), Dominican Republic (Zorzal), Peru (Ucayali), India (Anamalai)
how to use data-tracking software to repeat or improve roast results
post-roast cooling, cracking and winnowing (we’ll use an Aether winnower), and post-roast storage methods
students have the option to roast, winnow and take home their nibs or have them shipped: email Mackenzie for info mackenzie@thenextbatch.com
students will receive a link to download A Cacao Roaster’s Guide before the Workshop
If you missed joining us for the Spring roasting workshop, now’s your final chance for 2024!
Yes, you will actually choose beans and roast them, with a chocolate maker to guide you.
This workshop is suitable whether you’re new to bean to bar, looking to deepen your understanding of roasting, want (need :) to hone your roasting skills, or are adding cacao roasting to your toolbelt.
Co-taught by Mackenzie, founder of the Next Batch and Map Chocolate Co, and Tyler Cagwin of Nostalgia Chocolate. A full day of roasting lessons and insights, and hands-on roasting in Huntersville, North Carolina (outside Charlotte)
Everyone has the opportunity to choose from a selection of origins we’ll have available, and roast with us by your side to guide you, answer your questions, and explain “what’s happening” throughout the roast.
Class is from 8am until 5pm, with a ½-hour lunch break (bring your own, or gather at the cafe across the street).
Travel and lodging are not included; students will need to make their own arrangements.
Learn:
sourcing, sorting, assessing before the roast
origin flavor differences
how roasting skills are essential to crafting outstanding chocolate flavor
the role of volatiles in creating aroma and flavor and where origin flavor comes into play
chocolate tasting comparing roast results
the steps of profile roasting and how using a profile achieves flavor goals
hands-on roasting using a 6kg San Francisco Roaster
origins we’ll roast: Huila, Colombia and Chiapas, Mexico (Osito), Tanzania (Kokoa Kamili), Dominican Republic (Zorzal), Peru (Ucayali), India (Anamalai)
how to use data-tracking software to repeat or improve roast results
post-roast cooling, cracking and winnowing (we’ll use an Aether winnower), and post-roast storage methods
students have the option to roast, winnow and take home their nibs or have them shipped: email Mackenzie for info mackenzie@thenextbatch.com
students will receive a link to download A Cacao Roaster’s Guide before the Workshop
