Italian Espresso Roasting (M5) introduces you to the art of the roaster, to understand how to get the most out of roasting and create blends with high hedonic value. How can scientific knowledge contribute to this objective today? How do you choose green coffee, how do you design a blend? How do you roast to obtain the maximum yield from each origin? This course aims to answer all these questions.

The theoretical part covers:

• the choice of green coffee;

• roasting: technologies, processes and results;

• the planning and execution of the blend.

The practical part includes descriptive tests with high informative utility and/or high definition on different origins with different roasting levels.