Advanced Sample Roasting

The Academy of Coffee Excellence's Advanced Sample Roasting Course is a 1-Day comprehensive sample evaluation and roasting training course. 

    Course Dates:

    • 15 JAN 2018 - This course is sold out 
    • 20 FEB 2018 - This course is sold out
    • 12 APR 2018 - This course is sold out
    • 25 APR 2018 - This course is sold out
    • 5 JUN 2018 - This course booked as a private client event
    • 14 JUN 2018 - Registration has closed
    • 10 JUL 2018 - Registration has closed
    • 17 JUL 2018 - Registration has closed
    • 14 AUG 2018 - Registration has closed
    • 13 NOV 2018
    • 4 DEC 2018
    The registration includes:
    • Tuition for the training and education
    • Academy of Coffee Excellence interactive workbook
    • Academy of Coffee Excellence Coffee Passport
    • Morning coffee, fruit, baked goods, snacks and lunch each day

    This 1-Day Course covers a great deal of content. Attendees should plan on being at the Academy of Coffee Excellence from 8:00am (08:00) to 5:00pm (17:00).

    • $400.00 usd for Members
    • $450.00 usd for Non-Members 

    Course Concepts:

    Seed to Cup: A fundamental skill of any specialty coffee professional is to be able to identify key points and explain coffee’s journey from seed to cup, having a basic grasp of concepts of coffee’s history, growing conditions and the chain of custody. This information is an underpinning for purchasing decisions and communication along the chain from farmer to consumer. Engaging, educating and enriching consumers of specialty coffee are inherent in the work of baristas, roasters and retailers, and this class provides accurate, concise information that surveys the custody of coffee, from farmer to barista. We also explore critical points within the supply chain that can impact the price or cup quality. 

    Cupping and Triangulation:

    Cupping is the Specialty Coffee Industry’s standard for evaluating green coffee. Triangulation Cupping and Difference From Control Cupping is an essential part of any quality control process prior to release of roasted coffee. Using the SCA Cupping Protocol while exploring multiple flights of coffee, participants are introduced to and practice the SCA protocol, and focus on basic vocabulary from the Coffee Tasters Flavor Wheel for objective, professional coffee quality evaluation. 

    Working with Importers: We spend some time discussing how you can best benefit by calibrating with your importers and providing timely and useful feedback.

    Sample Roasting: A central part of a professional Roaster’s job is to be able to evaluate green coffee for buying decisions and profile development. In order to do the evaluation, a Roaster must be able to consistently roast samples each time, using typical sample roasting equipment and cupping with SCA protocol as the recommended guide. This class helps students begin the process of creating a consistent sample roasting program, including checking green grade, recording information, storing samples, making conscious buying decisions, having a roasting log and maintaining equipment. All attendees will get plenty of hands on time with any of the 4 different types of sample roasters at the Academy of Coffee Excellence. 

    Lunch is provided. 


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    Collections: Roaster Training



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