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.
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.
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 screen share of the roast curve on 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. Primary roasting demonstrations take place on our 3kg roaster, and we may utilize other sized roasters throughout the class.
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 analyse green coffee. We will discuss strategies of green buying including green coffee grading, sample roasting, 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.
Student Driven Discussion
You lead where the conversation goes next. Interested in exploring how to build blends as a tool for inventory management and seasonal sales boosts? Wondering how coffee gets decaffeinated and how the process changes your roasting technique? Have questions about the right packaging for your roasted beans? We leave time for your questions and deep dive into topics you care about.
Requests to cancel or change registration date must be made 3 weeks (21 days) before the first day of class.
Note: This is a group class for roasters. Discussion, engagement, and interaction are highly encouraged. To cultivate a spirit of group learning, we ask that students turn their cameras on during class and unmute themselves to ask questions. Students may use a virtual background if they wish, and the chat box will also be used to field questions and share helpful tips.