Taught by Steve Green, Derek DeLaPaz, Eliza Lovett, Joe Marrocco, and Serena von Helmst, this 3 session course will be a hands-on, interactive introduction to commercial coffee roasting.
Introduction to Commercial Coffee Roasting
Session 1: 1pm – 4pm
Session 1 begins at 1 PM at Cafe Imports training classroom about 4 blocks from the Mill City Campus and ends at 4:00PM. Cafe Imports will teach green coffee basics, green coffee grading considerations, purchasing options, and conclude with an introduction to professional cupping. More info about Cafe Imports can be found here: Cafe Imports Training
Sessions 2 & 3: 9am – 4pm
Sessions 2 and 3 are held the following day at the Mill City Roasters Roaster School Campus starting at 9am. Attendees will learn the basics of commercial roasting including product matrix considerations, commercial greens selection, and commercial purchasing considerations. Hands on instruction will be provided throughout the day in roaster setup, venting, maintenance and safety considerations. Attendees will learn roast planning and profile techniques including a systematic approach to improving roast quality. The day will conclude around 4:00 PM with a short cupping module to emphasize the importance of sensory feedback.
Theory Based Lecture
With an introduction by Mill City Roasters’ own Steve Green, the theory lecture portion of class will consist of a broad overview of the coffee industry and coffee roasting, insight into the coffee roasters place in market, and how to best leverage your position for success.
The Mill City campus provides an opportunity for hands-on roasting with both gas and electric roasters of varying sizes. This allows Roaster School students to be introduced to roasting concepts through real-world application of theories learned. Attendees will observe an instructor led roasting session before breaking into smaller groups for their own roasting.
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.
Please note, as cupping and roasting are sensory driven activities, perfumes, colognes, or strong scents of any kind are strictly prohibited.