Course Information: 9am-3pm (5 Hours total, 1 hour for lunch)

Participants: Maximum of 3 people

This course is yours if you:

1. Never roasted (ideally you completed a barista course or have some industry experience making coffee or you are competent at coffee extraction).
2. Are a coffee shop owner and want to start roasting in-house.
3. You want to become a small commercial roaster or home roaster.
4. Are new to, or have limited experience as a commercial roaster and require foundation knowledge.

Course Structure

• Green Coffee, its Species, Types and Structure.
• Wet and Dry Processing Types/Techniques
• Introduction to Coffee Grading
• Bean chemical properties
• Coffee Roasting principles and definitions
• Introduction to coffee roasting thermodynamics
• Equipment operation and maintenance
• Green bean selection and origins
• Browning: Caramelization and Maillard Reaction
• Beginner Temperature and Time Control
• Roasted coffee flavor profiles, degrees of roast
• Basic Blending Techniques
• Introduction to Cupping and Sample Roasting
• Weighing, storing and bagging

In this course you will cup coffee and it involves some practical roasting as well as theory.

At the end of this course you will have a good understanding of green coffee as an ingredient as well as coffee science in relation to chemical reactions and thermodynamics in roasting.

You will learn how to control a roast to achieve cup character and be able to replicate profiles.

The aim of this course is to provide the foundation knowledge for the participant to then gain practical experience on a roasting machine.

This will later on lead you to an intermediate course.