Global Certificate in Coffee Roaster: Gear & Techniques

• Roasting Equipment: An overview of coffee roasting machines, from drum roasters to air roasters, and their respective advantages and disadvantages.
• Green Coffee Bean Basics: Understanding the different types of green coffee beans, their origins, and how they affect roast profiles.
• Roast Profiles and Techniques: Exploring various roast levels, from light to dark, and how to achieve them using different roasting techniques.
• Cupping and Sensory Evaluation: Learning how to evaluate roasted coffee through cupping, identifying flavor notes, and understanding quality control.
• Roasting Safety and Maintenance: Best practices for roaster safety, cleaning, and regular maintenance to ensure consistent roasts.
• Production Planning and Roast Curves: Understanding production planning, roast curve basics, and how to manipulate them for desired roast profiles.
• Roaster Calibration and Roast Logging: Techniques for calibrating roasters and maintaining accurate roast logs for quality assurance.
• Blending and Post-Roast Processing: Approaches to blending coffee beans and understanding the impact of post-roast processing on flavor.
• Roaster Operations and Business Management: Overview of managing a roasting operation, including inventory management, cost analysis, and sales strategies.