Roasting 102 is the hands-on practicum follow-up to Roasting 101. Students that own a roaster can complete this course virtually via Zoom with our instructors.
Live, interactive class taught in one 7-hour day with a lunch break.
'Class Box' mailed to you before class with greens to roast and coffees to cup. Customized to your machine for optimum batch size.
Multiple cameras & educators for each session so you don't miss a thing.
Guided coffee tastings that correlate to each roast exercise with optional instruction on manual brewing.
International Students: Class kits may need additional time to ship to students outside of the US. Please email email@example.com prior to choosing a date.
$360 – $600
Typically scheduled on a Thursday from 10:00 AM – 5:00PM (CST).
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.
Requests to cancel or change registration date must be made 3 weeks (21 days) before the start of class.
We’ll find out about your roasting machine, goals, and questions to help customize the lesson based on your circumstances. Each student will have a chance to go through their machine separately and dial in roast variables so we can calibrate to your settings for each exercise.
Professional Roasting Skills
Through guided discussion of roast theory and practical advice, learn to identify patterns in your roasting system, utilize data from each roast, and discover variables that affect your product. You’ll learn skills that help great production roasters maintain quality roasts at high volumes.
Multiple instructors facilitate demonstration, instruction, and monitoring your questions in the chat box. Get real-time feedback on your roasts, share your roast profiles, and troubleshoot issues in the moment.
Each session of this course highlights a specific green selected by our lead roasting instructor Derek Delapaz. If interested, students may elect to take this course more than once, continuing their roasting education by exploring new coffees through the lens of the assigned roast exercises.