In Professional Roasting students will:
Develop the knowledge and skills to implement quality control systems in their roasteries.
Study how green coffee attributes such as density, moisture content, and water activity can inform their approach to roasting.
Participate in hands on goal-oriented roasting exercises.
Practice critical cupping with a focus on roast analysis.
Work through common roasting challenges such as blend management, informed green coffee buying, seasonality, environmental variables, and training.