Two or three intensive days on the roaster, depending on your group. You will learn to make independent choices for each coffee and conclude with a practical exam.
You learn roasting primarily by doing, so in this training, you'll spend significant time on the roaster to truly get a feel for it. With 1 or 2 participants, we do it in two days; with 3 or more participants, it becomes three days, as there's enough time to give everyone sufficient hours behind the machine. You'll learn to work independently: what coffee do you have, what choices do you make during roasting, and how do you best bring out the bean's potential?
You'll conclude with a practical exam consisting of four parts. First, you'll roast a coffee to a specified color, with a maximum margin of 5 Agtron. Then, you'll cup and must differentiate between baked, overroasted, and the reference roast through triangulation. Next, you'll receive a series of coffees that were taken out of the roaster at different times, and you'll arrange them in chronological order. For each coffee, you'll also explain which phase of the roasting process it was in at that moment.
The Foundation course is not a prerequisite, but it helps if you already have some experience with brewing coffee and understand what coffee is exactly and how it is processed from berry to roasted bean. This is truly for those who want to work professionally with roasting. If you master this level, the Professional training is the next step: there, you will delve even deeper into the chemistry and physiology of the roasting process.
- Duration: 2 days (1 to 2 participants) or 3 days (from 3 participants)
- Max. participants: 6
- Location: at Brandgenoten
per person · excl. VAT · incl. lunch and materials
Your spot is secured as soon as your registration is received. Free rescheduling up to 14 days before the event. More than 6 people? Request an in-company day.
