NOW EVERYONE CAN ROAST WORKSHOP – ROASTING FUNDAMENTALS

1. INTRODUCTION TO GREEN COFFEE BEANS

2. INTRODUCTION TO SPECIALTY COFFEE BEANS
3. BASIC ROASTING
4. TECHNOLOGY OF ROASTING
5. ROAST PROFILE
6. BASIC CUPPING

WORKSHOP INFORMATION
The aim of this workshop is to provide the fundamental knowledge for the participant to then
gain a clear understanding not just the theory but the real practical experience with the green
beans and the coffee roaster.

It will outline the basic principal, from green coffee beans, grading specialty coffee beans,
types and structures of coffee beans, processing types, introduction to coffee roasting &
technology of roasting, equipment operation and maintenance, roast profiling, basic blending
techniques and introduction to cupping.

More information about this workshop will be outlined in the course structure.

 Duration: 2 DAYS
 DAY 1: 8 am – 4 pm (8 hours, including lunch)
 DAY 2: 8 am – 4 pm (8 hours, including lunch)
 Cost: IDR 5.000.000 / person (2 days)
 Course Number: Maximum of 8 people / workshop
 No experience required. However, a basic understanding about coffee is a plus and
perhaps your previous experience as a barista or your passion in coffee will do.
o Beginner to Basic Barista
o Never roasted
 Coffee Shop Owner wanting to Roast in House
 Home roaster
 ‘Just want to know’ person or
 New to or limited experience commercial roaster requiring foundation knowledge
 Participant’s Benefits:
o Get a free note, roast log & booklet
o Free cupping bowl, cupping spoon & Apron
o 2 days’ lunch provided
o Certificate of Completition
o Price includes green coffee beans & roasted coffee beans
o A lot of fun & happiness!
COURSE STRUCTURES
 Introduction to Green Coffee Beans
o Differentiation between green arabica & green robusta
o Green Coffee Structure & types
o Harvesting & processing types/techniques
o Green Bean selections & origins
 Introduction to Specialty Grade Coffee Beans
o Green Coffee Grading
o Physical inspection of green beans
o Moisture Content & Density
 Introduction to Roasting
o Basic Chemistry of Coffee Roasting
o Coffee Roasting principles
o Sugar Browning: Caramelisation & Mailard reaction
 Introduction to Technology of Roasting
o Sources of Heat Transfer
o Types of roasting technologies
o Equipment operation & maintenance
 Roast Profile
o Roast properties
o Roasting Practices
o Temperature & Time Control
o Roast profiling & logging – both theory & practical
o Main Roasting defects
o Coffee Beans development
 First crack
 Second Crack
o Roast level – degree of roast
o Control points
o Basic Blending Techniques
o Weighing, Storing and Packaging
 Introduction to Cupping
o Aroma &Flavor perception
o Cupping previous roasted coffee beans (from practical)
o Implementation of cupping & its purposes

The Coffee Roasting Fundamentals course involves theory and practical roasting as well as
some cupping.

The Coffee Roaster used will be Latina Coffee Roaster 1kg (malang) and Froco Roaster FR5A
Advanced Series (bali) for this workshop