Roaster School 201 - March 23

This 3-hour workshop is suitable for students who have taken Roaster School 101 and/or coffee roasters with some experience. We go in-depth into defining and applying the practice of profile roasting. Participants will learn about variables that affect your roast, profile creation, and documentation. After manipulating and recording profiles through hands-on roasting, participants will cup their roasts and discuss how different approaches can impact the sensory experience of a given coffee. This workshop will help roasters understand how to apply roasting theory and alter profile recipes to dial in their desired levels of acidity, sweetness, body, and balance.

Participants will get hands-on roasting time on our Mill City 10 kilo and will get to take home a bag of beans that they roasted themselves.

Sunday, March 23rd 10am-1pm
Workshop is limited to 9 participants.
Lecture, hands-on roasting time, and a group cupping are included.