This course is designed to challenge the ruts that professional roasters get stuck in and gain a fresh and vibrant perspective on the job of roasting coffee. Running a machine is old hat, guiding a coffee along a profile is easy, and ensuring safe operations has become a regular part of the job. It’s time to knock off the dust and come at roasting with a new perspective and maybe have some fun with it again.
Two Full Days of Focused Education
Prepare to dive deeper into the science of roasting. In this course, we will invest the time in teaching a more in-depth analysis of the coffee, the process of roasting, and the flavor results.
Building on What You’ve Learned
This course is designed to take roasters who have been through our first roasting course to the next level in their roasting understanding and abilities. You may still be a bit new to this profession, but if you are selling roasted coffee, you are, by definition, a professional. This course is for you!
Lab Work, Data Analysis, and Control Systems
You will use our lab equipment to measure physical attributes of the green and roasted coffee. We will then use that data to make choices in the roasting process, control flavor outcomes, and maintain a coffee roasting program. Lab operation skills and data collection/analysis are keys to successful coffee roasting programs. We will guide you through how to design these operations systems for your company.
Roasting is a sensory-driven process. You will learn to connect the dots between what you taste on the cupping table your roast profile while on the machine. This is the core skill for a coffee roaster. We will spend time with you, coach you, taste with you, and you will begin developing this skill with us.
Roast Profile Development
Now that you have gained control of the machine, understand more about your green coffee, and have a flavor experience you are looking to achieve, it is time to put it all together in a fresh roast profile. This is the crystallization of all of the work done in laying your knowledge and skill foundation.
Like driving a car, the best way to learn is through hands-on experience. Getting your hands on different roasters will help enhance your understanding of your own machine. Our in-house roastery is equipped with roasters sized from 500g to 15kg. You will work in small teams to roast several batches allowing you to gain confidence before transitioning to hitting a roasting profile.
We also have lots of other lab equipment you will get to try out: color meters, moisture/density meters, destoners, etc. Our lab is your playground.
Thursday and Friday: Mill City Roasters, 9:00am-4:00pm
We will email students 1-2 weeks before class with parking & lunch details. More information to help plan your trip is available on our Visit the Mill City Campus page.
was last modified: October 4th, 2019 by Nick Green