This 7 1/2 hour course will be a hands-on, interactive course lead by Derek Delepaz with station instructors Steve Green, Nick Green, and Serena von Helmst at the Mill City campus.
Intermediate Commercial Coffee Roasting
Science of Profile Roasting
Working with experienced instructors, you’ll learn the science behind building and modifying a roast profile to most impact your cup. Hands-on roasting in a group environment emphasizes the importance of pre-roast planning and evaluation.
Roast Analysis and Cupping
Our cupping team will lead students through the process of cupping their roasted coffee in order to provide roast analysis and essential feedback. Using specialized cupping spoons, each student will have the opportunity to taste (slurp) each sample and prepare notes for later discussion.
A major aspect of all Mill City coffee roaster training classes is commercial success. Application of important concepts learned in our classes is emphasized as a way to better prepare yourself for the world of retail or wholesale coffee production.