Roaster School 201 - intermediate workshop

This 3-hour workshop is suitable for students who have taken Roaster School 101 as well as coffee roasters with some experience. We go in-depth into defining and applying the practice of profile roasting. Participants will learn common terminology, best practices, 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.

Two dates available: 1/6 and 1/16
Workshop is limited to 6 participants.
Lecture, hands-on roasting time, and a group cupping are included.