Equilibrium Master Roasters & ECRE is proud to kick-start your week at MICE with THRIVE - A Roast Assembly: Let's Talk about Flavour!

As roasters, we constantly forget that we are in the Business of Flavour.

So this years' annual Roasting Workshop Day aims to cover ALL aspects of Flavour with Mind-Blowing Lectures & Workshops by Industry Leaders from Seed to Cup.

And, recognizing that all too often many are disappointed by going to workshops just sitting there listening to 'overviews of concepts', we want to make sure we give you Practical, Applicable, Current, Industry Relevant Knowledge that you can take back and instantly apply in your Business/Roastery!

Here is a link to see what we did at last years' Awesome Event: https://www.eqmr.com.au/annual...

So, join the Roasting Hive & Thrive as you Network and meet with Industry Professionals as well as continue to build on, further enhance and explore your skills and knowledge in the Wonderful World of Coffee Roasting!

The Special Guest Speakers guiding us through the day from Seed to Cup will be:

SEED: PRODUCER - LUIZ Roberto Saldanha Rodrigues - Fazenda California, Brazil

https://www.instagram.com/luiz...

* Producers Perspective - Knowing your Green - Experimental Processing - helping us as roasters to better understand what we need to know when tasting/roasting these uniquely processed coffees.

You will be transfixed by Luiz's Dedication & Passion as a Producer,
Thinking Differently, pushing the boundaries of Unexpected Flavours to
be found in Brazilian Coffees with the unique Processing techniques he
uses on his farm, Fazenda California, where each Specialty Coffee Lot has a unique personality - a lot like Luiz!!

"This personality is forged through complex interactions between a genetic material from decades of research, a production environment with specific soil and climatic characteristics (soil, temperature, slope, insulation, precipitation, etc.), cultural practices capable of changing the genetic material responses to environment stimulus (nutrition, pruning, phytosanitary management, etc.), processing and drying techniques that will alter seed physiology and result in different environments (oxygen, temperature, time, osmotic pressure, pH, brix, nutrients, etc.) that will favor different groups of microorganisms (bacteria, yeasts and fungi) in different stages of the process (processing, drying and storage) and will result in the synthesis of different metabolites (organic acids, esters, aldehydes, etc.), that will be transformed by roasting process expressing different sensorial profiles, submitted to different brewing methods capable of revealing these unique personalities and the stories of their actors ...

Next time you delight yourself in one of these 'personalities', think about these complex interactions and value all the actors from this chain of so many hands, a lot of hard work, a lot of dedication and commitment to enable these personalities to express themselves world-wide and it’s actors keep enlightening ourselves with their stories" Luiz

TO: ROASTER - ROB Hoos - Portland, USA & ANNE Cooper - Melbourne, Oz.

https://www.instagram.com/robh...

https://www.instagram.com/roas...

* In-Depth Roast Profile & QC Analysis - Discussing/Analyzing/Tasting specific examples of various Roast Profiles with an intended end Flavour

It is always great to spend some quality time soaking up Rob's passion and knowledge for coffee roasting as he has a wealth of information to share from his years of experience as a barista, roaster and consultant.

An independent coffee roasting consultant as well as the director of coffee for Nossa Familia Coffee, Rob is also the author of the book "Modulating the Flavor Profile of Coffee: One Roaster's Manifesto."

At EQMR we (& many roasters around the world) really appreciate and love Rob’s approach to coffee roasting as he has a very deep understanding based on sound investigation, of which he is adept at then directing his findings into comprehensive, useful approaches that anyone can integrate into their production roasting.

So between the two of them, drawing on their extensive years of roasting experience, research projects, consulting & training thousands of roasters around the world, Rob & Anne will be talking about & presenting various examples to demonstrate & show particular flavours connected to specific roast data/profiling techniques that can be easily identified/supported by a solid QC program.

CUP: NEUROSCIENTIST - FABIANA Carvalho, PhD - Brazil

https://www.instagram.com/thec...

*Mulitsensory Flavour Perception

Fabiana Carvalho is a Brazilian neuroscientist who received her MSc in Biochemistry and her PhD in Psychobiology studying neural processes of perception and memory.

Her research project “The Coffee Sensorium” is focused on understanding multi sensory flavour perception. She is interested in scrutinizing the influence of extrinsic factors (that is, ambiance factors) on the expectation and perception of flavour in specialty coffee.

Theory:
- What is flavour? A neuroscientific approach on the senses of gustation, olfaction, and oral somatosensation (mouthfeel).
- Can we taste what’s outside the coffee cup? Multisensory integration,
crossmodality, and the construction of the flavour experience by the
brain.
- The myth of pure perception: Flavour experience as anticipation and expectation.

Practical:
- Learning your individual sensitivity to the five basic tastes.
- Demonstration of the effect of aroma on the perceived intensity of basic tastes.
- Demonstration of the oronasal perception: The metallic “taste”.
- Demonstration of different qualities of mouthfeel: Why is it so difficult to name it?

So, with a JAM PACKED day of Lectures, Workshops, Exploration, Discussion & Networking from 8.00am-5pm, we hope you take the opportunity to come and learn from our Amazing Industry Experts & THRIVE!!

The Day's Schedule will be:

8-8:30am: Coffee & Greet
8:30-9am: Intro
9:00-10am: LUIZ - Lecture
10-11:00am: ROB - Lecture
11:00am-12pm: FABIANA - Lecture
12-12.45pm: LUNCH
1pm-4pm: 3x 1hr Workshop Rotations in assigned groups
4-5pm: Drinks, Open Forum, Chat...The Great COFFEE & SWAG SWAP

What You Get

Expert & Industry relevant advice from Awesome Coffee Industry Professionals
Applicable Knowledge that can be taken back and applied in your own workplace
Networking Opportunities
Cool swag to take home

ABSOLUTELY EVERYTHING IS PROVIDED FOR THE DAY!

NOTE: This day-long Workshop will be delivered at an Intermediate Level and is best suited to those that are already roasting coffee - it is not designed/targeted at those currently not roasting coffee.

Dietary Requirements

Morning/Afternoon Tea and Lunch will be provided. If there are any dietary requirements, please advise the organizer.

FAQs

What are my transport/parking options getting to the event?

Catch the train on the Upfield Line to Brunswick Station. Walk toward Albert St and turn left. Project 281 is approx. 100m down the street from the train station.

Catch the Number 19 Tram down Sydney Rd and get off at the Albert St/Sydney Rd stop. Turn left down Albert St and walk approx.100m down Albert St to Project 281 Cafe which is on the right hand side of the street.

Or if driving - there is still 2hr parking on weekdays on Albert St - keep driving over the railway line and there is all day parking on the left hand side of the street.

Can I update my registration information?

Yes

Do I have to bring my printed ticket to the event?

Yes, or at least have access to your confirmation email on your phone.

What is the refund policy?

I appreciate your choice of Equilibrium Master Roasters for your coffee education, and the course pricing reflects the following:

The quality of the training provided. Pre-class preparation. The quality of the Presenters, equipment & the cost of materials used. Spots are deliberately limited to ensure an optimum, practical, hands-on learning experience. Once your booking is confirmed and your payment is cleared, we begin the process of preparing the event. However, I understand events or illness may require that you cancel your booking.
A $100 cancellation fee is deducted from the refund for cancellations requested less than 14 business days prior to course commencement. No cancellation is available with less than 7 business days’ notice.

The name on the registration/ticket doesn't match the attendee. Is that okay?

This will be accepted only with a written/verbal confirmation from the person whose name is on the registration stating that the attendee is eligible to use that ticket.