One of the main requisites to open a roasting company or a micro roastery is certainly to have and get knowledge. Finally you can do that with our roasting training pro package course, the complete roasting course!

In our coffee school experience, we have been able to see that many participants, more than in other courses, face these training with professional goals to reach.

In the very previous years there were many, Italians and not, who began a training course related to roasting facing the project to open a traditional roasting plant, the one that would aim at the market of classic coffee blends. But world changes (ain the very best way) and now another segment has been added to this market.

A new segment that, perhaps in terms of number of requests, if not in terms of market volume, has maybe become even more important:  a course to open a micro roastery, a small roastery specialized in coffee of high level, single origin 80+, the so-called coffee specialties.

In both cases, however, the feedback to the training is often good, but …

But if the courses are done very well for what concerns the operational part, then the part related with learning how to roast, how to to choose green coffee and, if the students are smart, also how to taste, often this type of training seems to forget that opening a business, a company, is also made up of technical skills (certainly fundamental for its success) but also of skills related with equipment, plant and management costs, even on marketing in a market that is growing, but that is already very busy and competitive.

This is precisely the purpose of the new Espresso Academy “coffee roasting pack”, a three-day super full immersion course that aims to be truly, really complete.

In addition to the notions on green coffee, on tasting (in cupping mode of course) and on roasting (the course actually combines, and is valid, for the foundation and intermediate certifications of SCA roasting), the course also allows to start the business project with practical and up-to-date knowledge on the cost of equipment, the best roasting machines according to the project, the cost of green coffee, energy, packaging and ancillary equipment such as packaging machines.

In addition to these aspects, which are fundamental to building a business plan, a lot of work is practical, managing the roasting machine, even with the help of the most modern roasting software such as Artisan, because toasting is both a science and an art.

A team of three trainers who alternate in various phases, according to their skills, carry out this large and ambitious program.

In addition to Robert Brink for the technical part, we also have Giada Bargellini for the marketing area and Gabriele Cortopassi for the management, costs and bureaucratic parts.

In short, an important course for an important project!

Below you will find the detailed program

Program of the course – Roasting Pro Package

DAY 1 – from 10am to 1pm

> Which green coffee for which result in the cup?
> How the process, variety and altitude of coffee cultivation can affect the roasting process
> How to choose the roasting machine?
> Physical and chemical elements of roasting: different temperatures for different coffees, first and second crack, degradation of acids and variation of caffeine in roasting.
> Roasting method: Conduction, convection and radiation.
> Recognize the colors of coffee in the various phases: yellow, cinnamon etc ...
> Coffee cooling and degassing

Lunch break

DAY 1 – from 2pm to 6pm

> The concept of profile and roasting curve
> Practical part: we roast together four batches at different  degrees in order to analyse the difference
> The most classic mistakes in coffee roasting
> Professional cupping and tasting of roasted coffe using the previously roasted coffees

DAY 2 – from 10am to 1pm

> Turning point and development time: how the various stages of roasting affect the final taste.
> The management of the phases during the roasting
> Define and record the batch phases on a sheet
> The roasting software: Artisan, Cropster and others
> The use of the sampler roaster

Lunch break

DAY 2 – dalle 14 alle 18

> Practical roasting exercises managing (lengthening, shortening, modifying) the various phases with the software
> Practical exercises: Introduction and exercises of cupping
> Roasting defects: scorching, tipping, baking etc… how to recognize them in cupping
> Blending: creating our blend targeting our taste or the taste of our customers.
> The regulations to open a roasting company or plant

DAY 3 – dalle 10 alle 13

> The measurement of moisture and density of the green coffee for roasting purposes
> Roasted coffee measurement with colorimetric systems
> Practical roasting exercises: for measuring the various parameters with various tools to decide with which profile roast the coffee 

Lunch break

DAY 3 – dalle 14 alle 18

> Design the packaging according to the market and trends
> Practical roasting exercises with high or low quality/defective coffee
> Blind cupping tasting: the same coffee roasted at various levels and with different profiles
> Blind tasting in cupping: knowing how to recognize roasting defects
> Questions, greetings and diplomas at the end of the course, it was a great marathon !!

Contact us for more info

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