Coffee Roasting techniques are not accessible to many due to the costs and also the secrecy of the trade. In this session, we focus on sharing detailed roasting knowledge and skills specially for any coffee enthusiast that wants to start roasting from home. Before there were automations and machines, coffee beans were also roasted manually. What matter is knowing the fundamentals and skills. The coffee roaster will help to productively and evenly roast the beans. To note though this course will take at least 6 hours and recommended only for serious coffee enthusiast that is keen to enter the industry as investing into a coffee roaster is essential. 

In this home coffee roasting, you will be  learning the following: 

1. The Fundamentals of Coffee Science 

This is where learners will get in depth knowledge about coffee origin, the science as well as biology of coffee, processing methods, coffee beans’ varieties, grading, farming, brewing, and so on that a roaster will need to know in detail. You will aso be taught about the factors affecting coffee taste and quality such as climate, soil, geography, topography, and so on. 

2. Coffee Sensory and Cupping 

This cupping session is more complex and learners will learn to do professional cupping to compare different arabica beans and to be able to accurately pinpoint the tasting notes, acidity, bitterness, fragrance, and so on. Cupping is the basic of any roastery. Without knowing the coffee characteristics and different perimiters, you will not be able to roast effectively. 

3. Coffee Roasting Fundamentals. 

In this session, learners will learn what is 1st crack and 2nd crack. Roast levels affect coffee taste, level of acidity, level of bitterness, and so on. Learners will also learn about Single Origin, Blends, and so on. Learners will be given very detailed insights on how to chart temperature and time when roasting. How to do blending and how to calculate moist content and so on.

4. Practical Coffee Roasting 

Each learner will be given a blend recipe to follow and practice using Walker Roaster and Behmor to roast 2 cycles. 1 for Single Origin and one for Blend. Then the learners will need to come out with their own blend, cupping, and labelling as part of the final assessment.