{"id":4207,"date":"2022-07-13T17:37:38","date_gmt":"2022-07-13T15:37:38","guid":{"rendered":"https:\/\/accademia-sf.testsuite.it\/?post_type=product&#038;p=4207"},"modified":"2026-03-20T14:05:36","modified_gmt":"2026-03-20T13:05:36","slug":"roasting-mastery","status":"publish","type":"product","link":"https:\/\/accademia-sf.testsuite.it\/en\/prodotto\/roasting-mastery\/","title":{"rendered":"Roasting Mastery"},"content":{"rendered":"Learn how to manage the parameters of the roasting process, and how it can enhance the characteristics of the green beans.\r\n\r\n<em><span lang=\"EN-US\">Impara a gestire i parametri della tostatura e come valorizzare con il processo di torrefazione le caratteristiche del caff\u00e8 verde.<\/span><\/em>","protected":false},"excerpt":{"rendered":"<p><span lang=\"EN-US\">Before being roasted, coffee is not really consumable. Dimension, density and processing are just few of the variables you need to take in consideration during the roasting process. Learn how to manage all the parameters to enhance the characteristics of the green beans, designing dedicated profiles for different extraction methods in order to get the best out of your beans. Hands on our 5kg Probat roaster to understand the process of roasting and how even minimal changes affect the final result in the cup.<\/span><\/p>\n<p><em>Perch\u00e8 il caff\u00e8 possa essere consumato, c&#8217;\u00e8 bisogno che venga tostato. Dimensione, densit\u00e0 e modalit\u00e0 di processamento sono solo alcune delle variabili da tenere in considerazione per tostare il caff\u00e8 verde. Impara a gestire e aggiustare i parametri della tostatura con l&#8217;obiettivo di valorizzare le caratteristiche di un dato caff\u00e8. Avrai la possibilit\u00e0 di sperimentare con un Probat 5kg, per comprendere meglio il processo di tostatura e come questo incida sul risultato in tazza.<\/em><\/p>\n","protected":false},"author":3,"featured_media":4214,"template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[63,56],"product_tag":[],"class_list":{"0":"post-4207","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-corsi","7":"product_cat-attivita","9":"first","10":"instock","11":"taxable","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Roasting Mastery - Accademia del caff\u00e8 espresso<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/accademia-sf.testsuite.it\/prodotto\/roasting-mastery\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Roasting Mastery - Accademia del caff\u00e8 espresso\" \/>\n<meta property=\"og:description\" content=\"Before being roasted, coffee is not really consumable. Dimension, density and processing are just few of the variables you need to take in consideration during the roasting process. Learn how to manage all the parameters to enhance the characteristics of the green beans, designing dedicated profiles for different extraction methods in order to get the best out of your beans. Hands on our 5kg Probat roaster to understand the process of roasting and how even minimal changes affect the final result in the cup.  Perch\u00e8 il caff\u00e8 possa essere consumato, c&#039;\u00e8 bisogno che venga tostato. Dimensione, densit\u00e0 e modalit\u00e0 di processamento sono solo alcune delle variabili da tenere in considerazione per tostare il caff\u00e8 verde. Impara a gestire e aggiustare i parametri della tostatura con l&#039;obiettivo di valorizzare le caratteristiche di un dato caff\u00e8. 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