Learn how to design a roast profile from scratch using real data, not guesswork. We’ll measure moisture and density, assess bean shape and defects, and set the ideal charge temp. Then we’ll track Rate of Rise from turning point through the natural hump, making precise gas and airflow changes for clarity and sweetness. Finally, we’ll cup the results, identify acidity and roast defects, and adjust the curve to highlight the coffee’s best attributes.

Master the workflow from roast to retail. This class covers everything from bagging and labeling to shelf-life strategy and production flow. Learn how to design packaging that aligns with your brand, build efficient fulfillment systems, and manage inventory for consistency and scalability. Perfect for roasters ready to streamline operations and present their coffee professionally from the drum to the customer’s hands.

Learn how to source and evaluate green coffee like a professional. This class covers how to assess bean quality, moisture, and density, understand processing styles and regional differences, and build reliable supplier relationships. You’ll learn sample roasting and cupping for QC, track consistency across lots, and connect origin variables to roast behavior—ensuring every coffee that enters your roastery meets your flavor and quality standards.