Professional Roaster

Learners gain the ability to differentiate the sensory aspects of coffee including body, acidity, bitterness, and more. The course introduces fragrance identification references and also focuses on the purpose and procedure for conducting an SCA cupping.

Participants will learn about the specialty coffee supply chain from farm to roaster, including cultivation, harvesting, processing, drying, shipping, storage, and delivery. Within this supply chain, learners take a closer look at the principles of coffee growing, processing, grading, trade, and portfolio management.

Provides the learner an understanding of the roasting process, including the physical changes that take place during the process and how to control sensory aspects of coffee with a lighter or darker roast. Learners will also gain an understanding of the basic structure of the roasting machine, general maintenance, and fire prevention.

Gain a deeper understanding of coffee, coffee variety, origins and processing methods on flavour; the parameters of coffee quantity, sensory aspects, grind texture, water quality, workflow management, customer service and more.

Dive deeper into the world of brew and explore a landscape bursting with flavour. The Brewing Foundation and Intermediate course are ideal for new and active home brewers who wish to further explore brewing parameters and methods to enhance their brew extractions and techniques.