Private Intermediate Roasting Two-Session Course in Ocean Beach. April 26 and 27th.
The April course is scheduled for April 26th and 27th but we are happy to accommodate you and work around your schedule. Just reach out to us and we will make it happen.
A more intensive Roasting Class for those looking to start a coffee business or for those who need to refine their practices.
Day one starts with a coffee cupping and discussion about the coffee we will roast that day. You will learn about coffee processing, green bean sourcing and coffee bean defects. We will then walk through a demo-roast on our Giesen W1A.
You will then get an opportunity to roast three batches on the Giesen while experimenting with variables like charge temp, power adjustments, and airflow.
Day 2 we will cup all of the coffee roasted on Day 1 and assess how the changes we made during the roast impacted the cup profile.
Unlike Day 1, we will be using roasting software for the roasting session. You will roast the same coffee three more times while you attempt to re-create the profile from your favorite roast on Day 1. Consistency is a critical component of any roasting operation. Once, you dial in a profile for a paticular coffee, you'll need to re-create it again and again and again for your customers.
The overall goal of this course is to learn an approach to develop a new roasting profile and then re-create it.
Chuck was recently awarded a 96 points from Coffee Review on our coffee from Yemen, a notoriously difficult coffee to roast. This same coffee was choses as Coffee Reviews #4 coffee of the year on their Top 30 list.
This class will take place at
Coffee Cycle (OB location)
4856 Voltaire Street
San Diego 92107
The April course is scheduled for April 26th and 27th but we are happy to accommodate you and work around your schedule. Just reach out to us and we will make it happen.
A more intensive Roasting Class for those looking to start a coffee business or for those who need to refine their practices.
Day one starts with a coffee cupping and discussion about the coffee we will roast that day. You will learn about coffee processing, green bean sourcing and coffee bean defects. We will then walk through a demo-roast on our Giesen W1A.
You will then get an opportunity to roast three batches on the Giesen while experimenting with variables like charge temp, power adjustments, and airflow.
Day 2 we will cup all of the coffee roasted on Day 1 and assess how the changes we made during the roast impacted the cup profile.
Unlike Day 1, we will be using roasting software for the roasting session. You will roast the same coffee three more times while you attempt to re-create the profile from your favorite roast on Day 1. Consistency is a critical component of any roasting operation. Once, you dial in a profile for a paticular coffee, you'll need to re-create it again and again and again for your customers.
The overall goal of this course is to learn an approach to develop a new roasting profile and then re-create it.
Chuck was recently awarded a 96 points from Coffee Review on our coffee from Yemen, a notoriously difficult coffee to roast. This same coffee was choses as Coffee Reviews #4 coffee of the year on their Top 30 list.
This class will take place at
Coffee Cycle (OB location)
4856 Voltaire Street
San Diego 92107
The April course is scheduled for April 26th and 27th but we are happy to accommodate you and work around your schedule. Just reach out to us and we will make it happen.
A more intensive Roasting Class for those looking to start a coffee business or for those who need to refine their practices.
Day one starts with a coffee cupping and discussion about the coffee we will roast that day. You will learn about coffee processing, green bean sourcing and coffee bean defects. We will then walk through a demo-roast on our Giesen W1A.
You will then get an opportunity to roast three batches on the Giesen while experimenting with variables like charge temp, power adjustments, and airflow.
Day 2 we will cup all of the coffee roasted on Day 1 and assess how the changes we made during the roast impacted the cup profile.
Unlike Day 1, we will be using roasting software for the roasting session. You will roast the same coffee three more times while you attempt to re-create the profile from your favorite roast on Day 1. Consistency is a critical component of any roasting operation. Once, you dial in a profile for a paticular coffee, you'll need to re-create it again and again and again for your customers.
The overall goal of this course is to learn an approach to develop a new roasting profile and then re-create it.
Chuck was recently awarded a 96 points from Coffee Review on our coffee from Yemen, a notoriously difficult coffee to roast. This same coffee was choses as Coffee Reviews #4 coffee of the year on their Top 30 list.
This class will take place at
Coffee Cycle (OB location)
4856 Voltaire Street
San Diego 92107