Roasting Fundamentals

This class is designed to introduce students to the core principles of coffee roasting while building a practical understanding of how roast development impacts flavor. We will cover the foundational theory of roasting, including the three phases of a roast, key roasting variables, roasting vocabulary, and how roasters make adjustments based on what they taste in the cup.

Students will observe roasting in real time and participate in a hands-on exercise using the Ikawa sample roaster, where we will roast multiple batches of the same coffee with intentional modifications throughout different phases of development. We will then cup the coffees together to explore how roast decisions shape sweetness, acidity, body, and overall flavor expression.

By the end of the class, students will have a stronger understanding of both the technical and sensory sides of roasting, as well as a framework for evaluating and discussing roast profiles with greater confidence.

Enter through the cafe and tell the barista you're here for a class. They will show you to the lab.

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