Roasting 101 Course (Jan 10 & 11, 2025)

This course is designed for roasters who have never had formal training- no matter how long you have been roasting for. 
 
We've had students say, "I learned more in 2 days than I had in 2 years!"

We will be roasting on San Franciscan roasters, however, we get students that roast on a variety of machines. We, as instructors,  have experience on all sorts of roasting machines and we believe this course is vauble to roasters that use all different types of machines. We will be able to break down the differences, in depth, of your machine vs this machine you will be practing on. 

Feel free to email info@jodiwiesercoffee.com with any questions prior to signing up. 

Roasting 101: Fundamentals 
Introduction to Roast Curves and Milestones
Understanding turning point, Maillard reaction, first crack, and development time ratio.
Cupping Basics
Sensory evaluation of coffee for quality and defect detection.
Roaster Maintenance
Best practices for maintaining consistency and preventing issues.
Airflow and Flavor
How airflow impacts the flavor profile of your roast.
Using Roasting Software
Introduction to tracking and analyzing roast profiles using software.
Practical Roasting Sessions
Hands-on roasting exercises to apply fundamental techniques.
Review and Q&A
Recap key concepts and address participant questions.
 
 
This course will be held at our brand new facility: RHQ Dallas!
1501 Eagle Ct Ste 1102 Lewisville, Texas 75057
 
 
Sample schedule for Roasting 101 Course (Subject to change)
 
 
Day 1: Introduction to Coffee Roasting
 
Morning Session:
8:00 AM - 8:30 AM: Registration, Introductions, and Coffee
8:30 AM - 10:30 AM: Cupping Session
Introduction to cupping: sensory evaluation of coffee.
Cupping various coffee samples to understand flavor profiles and roast defects.
10:30 AM - 12:00 PM: Lecture 1: Basics of Roast Curves
Overview of roast curves: understanding turning point, Maillard reaction, first crack, and development time ratio.
How these factors impact the flavor and quality of the roast.
12:00 PM - 12:30 PM: Lunch Break
 
Afternoon Session:
12:30 PM - 1:30 PM: Roasting Session I
Hands-on roasting session focusing on basic roasting techniques.
Introduction to the roasting machine and its functionalities.
1:30 PM - 3:00 PM: Roasting Session II
Continuation of hands-on roasting session with guidance from instructors.
Experimentation with different roast profiles and adjustments.
3:00 PM - 3:15 PM: Break
3:15 PM - 4:30 PM: Lecture II: Basics of Airflow and Roaster Maintenance
Understanding how airflow impacts flavor.
Best practices for cleaning your roaster to maintain consistency.
4:30 PM - 5:00 PM: Q&A Session and Discussion
Review of the day's activities and concepts.
Addressing participant questions and concerns.
 
Day 2: Advanced Fundamentals and Practical Application
 
Morning Session:
8:00 AM - 8:30 AM: Q&A from Previous Day
Opportunity for participants to ask questions or seek clarification from the previous day's activities.
8:30 AM - 10:30 AM: Lecture III: Introduction to Roasting Software
Basics of using roasting software to track and analyze roast profiles.
How to use software to improve consistency and quality.
10:30 AM - 12:00 PM: Cupping Session II: Quality and Defect Detection
Sensory evaluation of coffee roasted on Day 1.
Identifying and understanding roast defects.
12:00 PM - 12:45 PM: Lunch Break
 
Afternoon Session:
12:45 PM - 2:00 PM: Roasting Session III: Practical Application
Applying the concepts learned to real-time roasting.
Focus on consistency and developing correct roasting habits.
2:00 PM - 3:00 PM: Final Review and Best Practices
Recap of key concepts and techniques.
Discussion on best practices for maintaining quality in a roastery.
3:00 PM - 4:00 PM: Closing Q&A and Certificates
Final questions and clarifications.
Distribution of certificates and farewell to participants.