Proud to be the Official Roasting Education Sponsor

Join the education and roasting team at Mill City Roasters to learn how commercial roasters take a green coffee from sample evaluation to production. Explore the process of developing the ideal profile for a specific green coffee or blend, and learn how the profile changes over time to account for changes in green coffee freshness and seasonal availability.

Dive into the world of rare, unusual, and emerging coffee varieties with Mill City Roasters! Learn about how operator adjustments at the roaster can highlight and unlock new flavors in coffees that are new to you. Explore how to market these types of coffee to build interest and excitement in your coffee menu. This session includes a coffee tasting with a few examples of coffees from this category. Coffees may include natural and anaerobic processing methods, decafs, Robusta, co-ferments, new cultivars, and more.

In this session, we will cover the essential tools to effectively manage green coffee inventory and build a thriving wholesale roasting program. Attendees will learn how to leverage inventory relationships and forecast their green coffee needs to streamline operations. Explore practical strategies for maintaining a fresh, dynamic menu by maximizing offerings while keeping your overhead low and avoiding loss due to aging coffee. Participants will gain insights into designing a diverse wholesale menu and balancing between offerings and inventory to maintain both variety and freshness. Other topics will include pricing strategies, optimizing batch capacity, and best practices in wholesale customer management. Whether you're new to wholesale roasting or looking to refine your inventory practices, this session provides a roadmap for success.

Avoid common errors made by new roasters when selecting their commercial equipment. Steve will explain the considerations, analysis, and use case models to help you understand what roasting system is right for you. This free seminar is a discussion of technologies, methodologies, and market analysis with the goal of helping business owners understand their target customer and build a successful branded product line.

A roaster's most important skill is their ability to taste and describe coffee. Learn how professional QC programs work and how you can design a systematic protocol to build consistency in your product line, your roast profiles, and overcome seasonal changes to green coffee availability. We employ traditional sensory skill-building exercises and high-level group calibration to work as a more effective sensory team. This helps us source better greens, develop more accurate tasting notes for web and retail descriptions, and provide valuable feedback for our roasting customers. In this session, we will share these approaches as well as demonstrate how we use coffee analysis tools to support our work as roasters and instructors.

Watch a production roast profile executed in real time on our digital control 2-kilogram all-electric roaster. We'll track the roast and track landmarks using RoastPATH, our data logging software. Time is reserved at the end of the roast for audience questions.