Single-origin or blends: a question of taste. In this individual training course, Daniela explains the differences between single origins and blends. Various Coffees are roasted according to their different origins and the resulting physical and taste characteristics. Next to learning how different temperatures, roasting profiles, color, and time are related, you are shown how to create recipes and blends. The differences between blending after roasting and blending before roasting are pointed out and discussed. A cupping session, during which the different results are explained, concludes this individual course.
The training can be held either at our training center in Emmerich or on-site at your roastery.
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Daniela Nowitzki
Training
P +49 2822 912-471
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ABOUT DANIELA
Daniela Nowitzki is the head trainer at the PROBAT shop roaster training center in Emmerich. In the early 2000s she started her career at the roasting machine manufacturer and now looks back on almost two decades of experience in organising and conducting internal and external coffee training courses. In her time as a trainer she has gained extensive knowledge in the fields of green coffee, quality control, cup tasting, sensory and – of course – roasting, as well as in optimising roasting machines and profiles. Counting among the main cast of the PROBAT POP UP Series, Daniela regularly shares her extensive knowledge with coffee enthusiasts from all over the world.
Daniela is member of the Roasters Guild and the SCA. In the year 2013 she won the ‘SCAE Award for Excellence – Passionate Educator’.