A whirlwind, one-day roasting course that provides you with foundational knowledge and practical experience to start your roasting journey. And you get to take your roasts home with you.
- ROAST COFFEE, TAKE IT HOME
- TASTE DIFFERENT ROAST LEVELS
- ROASTING CHEMISTRY
- GREEN GRADING
- ROAST PROFILING
- LINKING ROASTING AND BREWING
- SENSORY SKILLS
- PHASES OF ROASTING
We’ll say it straight: if you don’t understand how roasting works, you won’t really understand coffee.
If you somehow manage to brew raw green coffee without breaking your grinder burrs, you'll find it’s yuck and not coffee-like at all. That’s because coffee is a roasted product: all those delicious flavours and aromas in your brew didn’t exist in the raw product. As a brewer you’re limited to extracting the flavour present in the beans and as a roaster, you create flavour.
Who is this course for?
This course is perfect for laying the foundations to start a roasting career, roast coffee at home or for anyone wishing to expand their coffee knowledge.
What will I get out of it?
Besides the take-home bags of coffee roasted by you, you’ll be leaving with a transformed understanding of coffee. In addition to learning there will be tasting, smelling, feeling, and yes, roasting.
Have you ever wondered...
- Which flavours in your brew are contributed to by origin, varietal or processing—and which flavours are created through roasting?
- How different types of roasting change a coffee’s flavour?
- “This coffee sucks! Is it my fault for brewing it badly? The roaster’s fault for roasting it badly? Or is poor quality green coffee to blame?”
We'll explore these questions and much, much more.
Finally, you’ll learn how to roast coffee in a manner that maximises sweetness, clarity of flavour and overall deliciousness.
The class is capped at four people so you’ll get plenty of individual attention.
- 9:30 Theory: a quick history lesson on coffee and roasting
- 9:50 Practice: cupping 1 [roast level comparison]
- 10:30 Break
- 10:40 Theory and practice: what makes different coffees taste different?
- 11:00 Practice: cupping 2 [same roast, different coffees]
- 11:40 Break
- 11:50 Theory: roast profiling
- 12:05 Practice: Roasting demo
- 12:45 Lunch
- 1:30 Theory: the relationship between roasting and brewing
- 1:45 Practice: roasting / sensory training / green grading
- 4:30 We're done!
Our training comes from the best in the industry. Meet your instructor:
Nameru
A supremely talented and dedicated roaster and cupper, Nameru has trained up many of ECRE's co-roast members. Now, Nameru shares his wisdom to an even wider audience via the Academy courses.