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 in coffee roasting field work.

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 roast evaluation with a focus on sensory analysis, roast profiling, and objective 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, sensory analysis, quality control, and roast development.

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

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ROASTING II : MENTORSHIP IN COFFEE ROASTING

Roasting II is a secondary, mentorship-focused course that provides students with an immersive introduction to the professional practice of coffee 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 two to three hours of weekly meetings. During this period, students develop a deeper understanding of roast profile development, production roasting workflows, quality control systems, roast analysis, green coffee considerations, equipment operation, troubleshooting, and the operational decisions that influence roasted coffee quality.

Building upon the foundational knowledge established in Roasting I: Foundations of Coffee Roasting, this course bridges technical understanding with professional application by providing students with meaningful exposure to the responsibilities and challenges faced by coffee 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 development and the role of the roaster within the specialty coffee industry. 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 development. Areas of inquiry may include, but are not limited to, roast profiling, heat transfer, roast chemistry, sensory evaluation, equipment variables, production optimization, and the relationship between roasting decisions and final cup quality.

Students who have developed a strong foundation in 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. Throughout the course, students will identify a narrowly defined research question, develop an appropriate experimental protocol, collect and analyze data, and communicate their 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. Successful completion of both Roasting I: Foundations of Coffee Roasting and Roasting II: Mentorship in Coffee 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!