Profile Roasting? why is it critical you learn it?

What will you learn?

• Learn a methodical way to adjust the flavor profile of the your chocolate

• Learn how to roast by your senses.  

• Learn how to roast by numbers.

• Learn how to adjust a roast profile to YOUR tastes.

• Learn which sections of a roast are important sections.

• Learn how modifying those sections can influence the outcome of the chocolate.  

• Learn how to taste chocolate.

• Learn the importance of good data collection.

• Learn how to take an unfamiliar bean and roast it to your tastes

• There will also be hands on roasting on my Royal #5. (Eugene Classes only)

• Learn techniques to roast consistently.

A comprehensive class on roasting that brought together well the science, theory, and practical hands on experience. I learned why and how roasting changes flavors and more importantly, how not to roast. — Mark M. (2019)

This was a game-changer for my chocolate production and business.  Having a chance to hear and see all of the little things that I wondered about, but not enough to send an email to John.  Seeing how relaxed John was while he was roasting 20 lbs of beans in a gas fired roaster gave me a lot of confidence that I will be able to do that also.  Talking to all of the other participants about their stories and understanding that we all have the same stories and issues.  It was just fantastic.

-Peter M. (2022)

The class was highly informative. Second only to selecting the right beans, roasting is a critical step in the development of the flavors of the beans. John covered the the concept of roasting profiles in a clear and non-obtuse manner. Made roasting more approachable. The day after arriving back in Colorado, my top priority was taking some beans I had trouble roasting and applied what I learned from the class. Seriously appreciative of John’s time and expertise.

-Mark J. (2022)

The informal seminar made it possible to relax and focus on the information being taught. Learning exactly how a bean roasts and stages from development to EOR was a huge help. Working with the Belmor was an added addition as everyone is not ready for the big roaster. Showing how to track your temperature in the little coffee roaster was great - it means that you can have a better understanding of where your beans are with respect to a roast and decide if you should change it (P1-5) on the next roast

-Patricia & Michael (2019)

We learned about types of roast that make a better bean meaning not driving off the good part’s you want to keep when the bean is at EOR knowing when to take it slow. or when to push it. also we learned to smell and what those smells told us. something you can not learn by a book.

Peter Z (2019)

Great oppprtunity to ask questions, clarify confusing topics and pick John’s brain!

Amanda H (2019)

Changed the way I think about roasting. We now have a very controlled and predictable process. One of the best investments we made.

Nick X (2019)

For a true novice the seminar was exceptional. Need to take it again and finally get to roasting locally.

David D. (2018)

The fast (and justified) method of roasting improved both quality and productivity.

Rogerio Galvão Kamei (2019)

I have been making chocolate for 4 months, making 1 batch each weekend. I studied John's videos before I bought the equipment, and he got me off to a great start. My friends (and I) love the chocolate. The roasting seminar helped to take my chocolate to a new level.

Jeanette Tan (2018)

I wanted to learn the "art of roasting".  To drive the roast via senses.  To know what is happening as the roast progresses.  As opposed to loading the beans into a computerized machine and hitting a pre-set button.  Got what I wanted.  The art of roasting that John teaches is a cornerstone that I am building my own small b2b business on.

Susan Fitch (2019)

I now understand cocoa roasting fundamentals. Extremely helpful and unique; no "I believe this is the best way". Everything is grounded in science and proper experimental design.

Mel O (2019)

Your Instructor

John Nanci, aka Alchemist John, aka The Alchemist, founded Chocolate Alchemy in 2004 supplying people with all the knowledge, equipment and cocoa beans needed to make chocolate and igniting the current Bean to Bar Chocolate movement. He is 13 parts scientist, 8 parts teacher, 5 parts innovator, 3 parts brewer, baker & chocolate maker, 2 parts puzzle solver, 1 part maths spotter, who loves a Fibonacci sequence and, last but not least, his daughter.

Recent Awards:

• Legend of Chocolate Class of 2018

• Fine Chocolate Industry Association Lifetime Achievement Award (2017)

What others have said about john

One of the most important figures in the American craft chocolate scene” - Paste Magazine

The godfather of kitchen-counter Chocolatiering. -The New York Times

The pied piper of the New American Craft Movement -The C-Spot

Ready to book your space?

This Seminar is geared toward professional bean to bar chocolate makers (of any size) with the intent of learning how to drum roast.

Home and aspiring chocolate makers are welcome to attend. Previous experience roasting is suggested but not necessary.

Tentative schedule

• 8:30 - 9:00 doors open.  Feel free to arrive, talk, etc.

• 9:00-11:00 Theory and science of roasting profile lecture

• 11:00-1:00 Modifying the profile with selected chocolate tasting

• 1:00-2:00 lunch - Please let us know if you have an dietary restrictions
  

• 2:00-3:00 Roasting demonstration – developing the profile

• 3:00-5:00 – various roasting demonstrations and hands on roasting

•  5:00 - ??  Q and A

Suggested Reading Prior to the seminar:

And of course a search of our site for “Profile Roasting” will bring you more information than you probably have time to digest but if you want to go deeper, go deeper.

 Frequently Asked Questions

What is a roast Profile?

A roast profile is no more than a list of parameters or measurements taken during a roast that define it.   Coffee roasters have been doing this for decades and cocoa benefits from the same attention.  Specifically, a roast profile must:

• Be repeatable regardless of batch size.  A 2 lb profile looks and tastes the same as a 200 lb profile.  

• Be predictable and concise.

• Record the temperature of the beans over time.

• Be transferable to different roasters with different fuels.

These profiles take the form of a combination of plotted graphs and Profile Notation:

11:00 \ 13:30 \ 17:30 @ 265 F describes the plotted graph below.