How to start a roastery

Whether you are a first time roaster or seasoned professional our roasting course is catered to your specification. You will learn both theory and practical skills that will ensure you get the best from your green beans.

You will learn about:

The physics of roasting
The stages of roasting explained
To get complete confidence, that you can go home and quickly develop profiles on your specific roaster regardless of size and brand
Cupping the coffee and analysing the roast profile
Using both the Diedrich and Probat sample roasters
Achieving the correct results in the cup, sweetness, acidity and complexity

This is a great course to refresh your skills, train new staff or start you on the road with your own home roaster or new business. Let us know if you have any specific requirement and we can cater the course to your level, output and the coffees you are buying.

Understand the basic on roasting in terms of heat transfer
Extensive hands on : Build your basic and advanced roast profile by controlling different stages of roasting on small (100g – 500g) roasters
Cupping different roast profiles.
Visit to commercial roaster and roast on Industrial size (12kg) to apply the principles learned on a bigger roaster.
Get introduced to basic logistics and organisational considerations specific for micro roasters

Course times:
From 12 midday to 6pm – day one
From 10am to 4pm – day two
From 10am to 4pm – day three

1st day
12.00: Introduction to roasting principles
14.00: Break
14.30: Hands on with roasting on small roasters (less than 500g)
17.00: Cupping
17.30: Summary and questions
18.00: End of first day

2nd day
10.00: Theory revisited and expanded
11.00: Hands on. Playing with different profiles on different coffees
12.00: Break
13.00: Hands on. Playing with different profiles on different coffees
15.00: Cupping and conclusions
16.00: End of second day

3rd day
10.00: Introduction to basic logistics and organisational considerations for micro roasters
12.00: Break and visit to commercial roaster.
13.00: Hands on roasting on 12kg roaster in an established company
14.00: Cupping
15.00: End of third day