A new remote roasting class for 2020 that re-imagines how to effectively learn coffee roasting from the safety of home. Our education team has taken their many years of experience of in-person roasting class and created a remote curriculum that extends sensory experience beyond the screen.
Live, interactive class taught in three 4-hour sessions.
'Class Box' mailed to you before class with coffees, green grading tools, cupping tools, roast progression samples and more.
RoastPATH® live broadcasting of the detailed roast curve during multiple coffee roasting demonstrations.
Multiple cameras & educators for each session so you don't miss a thing.
Typically scheduled on a Wednesday, Thursday and Friday from 1:00 PM – 5:00PM (CST) each day
Your ‘Class Box’ will be mailed to you before class. We will also email students 1-2 days before class with more instructions & helpful tips to get started on Zoom and set up for class.
Three Full Afternoons of Focused Remote Education
Spend a Wednesday, Thursday and Friday afternoon learning the foundational theories of coffee roasting and working with our instructors online. Sessions are structured into three 4-hour blocks with Q&A time available at each session. Classes will take place online via Zoom but will also utilize a new tool we’ve built called RoastPATH that will live broadcast the roast curves of all the demonstration roasts right to your screen.
Beginning with Basics
We’ll begin in the roastery with an up close view of the process of roasting coffee. We’ll talk through the fundamentals what happens inside a coffee roaster – and inside a coffee seed – during roasting and we’ll start to connect the influence of heat and airflow with transitions you see and smell in coffee as it’s being roasted. As we move into concepts of roast profiles and roast curves, you’ll begin to see how intentionally controlled application of heat will roast a coffee toward a particular flavor outcome.
Roast Profile Development
Once you’ve got a handle on the machinery, we’ll start roasting with a goal in mind. In your own roasting practice, when you have an excellent coffee in your hands you will need to roast it in a way that best interprets it for your market. We will not teach you how to roast coffee to our liking, but enable you to control the roast for results that are to your desired outcome.
Blends are a great tool for distinguishing your brand within the market and provide reliable coffee experiences for your customer. Beyond marketing, we will discuss strategies to create blends to improve your bottom line including moving coffee inventory that is fading, costs less, or can no longer stand on its own. These under-performing coffees may find their perfect fit in a well-designed blend when supported with the right marketing, roast profile, and intentional plan.
Up Close Demonstrations
Once we cover the concepts, your instructors spend the afternoon in the roastery. We’ll put what we’ve learned into practice by roasting a few batches and you can watch the live broadcast of the roast curve vie RoastPATH while we talk through the process. Between each batch, we’ll discuss as a group what we saw and talk through some strategy before returning to the roaster to try again. Our in-house roastery is equipped with roasters sized from 500g to 20kg and we’ll likely hop around a little to give you a good overview of how to approach different machines.
Buying green coffee can be daunting but selecting the right green coffee is one of the most important quality decisions you will make. We’ll send along in your ‘Class Box’ a greens sample, grading mat and greens defects info and together we’ll sort and score a sample. We will discuss strategies of green buying including green coffee grading, cupping analysis, and more. After all, a roaster can only be as good as the coffee they roast.
Cupping is not only a skill but a language that is used to communicate quality through the supply chain. We’ll send along in your ‘Class Box’ cupping spoons and cupping bowls you can use to practice your cupping at home. You will be exposed to how this language and specific vocabulary can help your business both internally support a quality control program and externally communicate with your suppliers. We will cup coffee incorporating both SCA Cupping Protocols and utilizing our own abbreviated cupping methods.
Safety & Operations
Safely and effectively operating your equipment requires knowledge of the system and a plan for when things go wrong. We will equip you with this knowledge and provide pointers on how to develop your own action plan.
What comes after Roasting 101?
Private or Small Group Instruction
One Session • 6 Hours Total
Hands-on roasting & cupping exercise that reinforce the concepts learned in Roasting 101.
Students that own a roaster can complete this class remotely.
‘Class Box’ shipped to you before class with greens to roast and roasted coffee to cup.
Taught 1-on-1 or in small groups for focused instruction.
Structured exercises and tutorials to put your Roasting 101 knowledge into practice.