Roasting
ROASTING I : FOUNDATIONS OF COFFEE ROASTING
Roasting I is an introductory, lecture-focused course that explores the scientific, technical, and sensory principles underlying coffee roasting. Through a combination of lectures and guided labs, students will develop a comprehensive understanding of coffee's transformation from green seed to roasted coffee, establishing the knowledge necessary for further study and application.
Throughout the course, students examine the relationships among green coffee composition, heat transfer, roasting chemistry, roast development, roasting equipment, and quality assessment. Particular emphasis is placed on understanding how roasting variables influence flavor development, physical and chemical changes within the coffee seed, and overall cup quality. Students are introduced to contemporary approaches to specialty roasting with a focus on sensory analysis, roast profiling, and quality assessment rather than prescriptive roast styles.
This course is designed for aspiring coffee roasters, baristas, and green coffee buyers as well as other coffee professionals and dedicated enthusiasts seeking a comprehensive understanding of coffee roasting and its role within the specialty coffee value chain. The curriculum is informed by established specialty coffee education frameworks and provides a rigorous foundation for continued study in roasting science.
COURSE FORMAT:
WHERE: on-site at our institute, physical participation required
WHAT: lecture-based with group discussion, guided labs, and in-class assessments
WHEN: 3 consecutive days | 8 hour class time with 1 hour lunch break
AVAILABILITY: 12 spots available per course
COURSE OBJECTIVES:
By the end of this course, students will be able to:
Explain the physical, chemical, and sensory changes that occur throughout the coffee roasting process
Identify the primary components of coffee roasting systems, including equipment, heat transfer mechanisms, and roast profiling tools
Describe how green coffee characteristics influence roast development and cup quality
Interpret roast curves and recognize the key stages of roast development
Evaluate roasted coffee through physical inspection and sensory analysis to identify roast degree, development, and common defects
Apply foundational roasting principles to develop consistent roast profiles while accurately documenting data and observations
Demonstrate safe operating procedures and routine maintenance practices for coffee roasting equipment
Communicate roasting decisions, quality assessments, and sensory observations using appropriate specialty coffee terminology
COURSE PRICE : $495.00
ROASTING II : MENTORSHIP IN PRODUCTION ROASTING
Roasting II is a secondary, mentorship-focused course that provides students with an immersive introduction to the professional practice of specialty coffee production roasting. Through direct engagement with experienced roasting professionals, students gain practical insight into the knowledge, skills, and decision-making processes required to develop, evaluate, and manage roasted coffee within a specialty coffee production environment.
Students admitted to this course are paired with an established roasting professional who serves as a mentor throughout a 12-week program. Mentors provide guided instruction, professional insight, and exposure to real-world roasting practices through approximately 2-3 hours of weekly meetings. During this period, students develop a deeper understanding of roast profile development, production roasting workflows, quality control systems, roast analysis, factors of origin, equipment operation & troubleshooting, and the operational decisions that influence commercial green coffee buying and roasted coffee selling.
Building upon the foundational knowledge established in Roasting I, this course bridges foundational understanding with professional application by providing students with meaningful exposure to the responsibilities and challenges faced by coffee production roasters. Through mentorship and experiential learning, students develop a broader understanding of the technical, analytical, and creative competencies required for success in professional roasting environments.
This course is designed for aspiring coffee roasters, production professionals, as well as dedicated enthusiasts seeking an in-depth understanding of roast profile development and the role of the roaster within the specialty coffee supply chain. Successful completion of Roasting I: Foundations of Coffee Roasting is required for consideration for Roasting II.
WHERE: off-site at our industry partner’s facility, physical participation required
WHAT: mentorship-based, one-on-one instruction with office hours available
WHEN: 12 consecutive weeks | 2-3 hours min. required per week
AVAILABILITY: 3 spots available per quarter
COURSE FORMAT:
COURSE PLANNED, CURRENTLY UNAVAILABLE!
ROASTING III : INDEPENDENT COFFEE ROASTING RESEARCH
Roasting III is an advanced, research-focused course centered on independent study within the field of coffee roasting science and applied roast profile development. Areas of inquiry may include, but are not limited to, roast profiling, heat transfer, roast chemistry, roasted coffee sensory evaluation, equipment variables, and roast production optimization.
Students who have developed a strong foundational understanding of coffee roasting along with meaningful practical experience in roasting environments are encouraged to pursue specialized research within a focused area of interest.
Building upon the technical knowledge and practical experience acquired through previous coursework, Roasting III introduces students to the principles and methodologies of applied roasting research. Students will be tasked with identifying a narrowly defined research question, developing an experimental protocol, collecting and analyzing data, and communicating findings through the preparation of a scientific research paper. Depending on the originality, rigor, and contribution of the work, completed research may be suitable for submission for publication or presentation within the coffee research community.
This course is designed for aspiring coffee professionals seeking an introduction to applied scientific research as well as advanced expertise in a specialized area of coffee roasting. Successful completion of both Roasting I: Foundations of Coffee Roasting and Roasting II: Mentorship in Production Roasting is required for consideration for admission to Roasting III.
COURSE FORMAT:
WHERE: off-site at our research partner’s lab facility, physical participation required
WHAT: research-based, independent study with biweekly checkins with a chosen research supervisor
WHEN: 1-year | 3-6 hours min. required per week
AVAILABILITY: 3 spots available per calendar year
COURSE PLANNED, CURRENTLY UNAVAILABLE!