This course is designed to focus on a best practices approach to the work of a coffee roaster.

To kick things off we will go through roasting theory followed by three days of practical application. The practical side will look at strategic green coffee selection, reception and analysis, roast profiling, production roasting and post-roast quality control.

Take your espresso blends to the next level.

This course is focused on practical techniques and considerations for developing an espresso blend. We will work on green coffee selection, cupping through the lens of espresso to accelerate product development and of course the product development process itself. From profiling on a small machine to production roasting on a larger one.

In this is course will focus on profile development from a partner farmer perspective. From the same producer we will go through the steps of green coffee reception right through to a production profile for washed, semi-washed and natural coffees. This is for roasters who want to buy as much as they can from a producer.

With of course a few surprise green coffees thrown in for good measure.