Roast Theory and Introduction to Profiling is a combination tasting and lecture experience. This in-depth class dives into the introductory elements of cupping, roast theory, and profile development through lecture, practical sensory application, and hands-on roasting experience.

We will cover the following topics:

• Cupping Coffee
• Understanding Coffee
  • Species and varieties of coffee
  • Processing Methods
• Roasting Equipment
• Roast Theory
  • Terminology
  • Heat transfer
  • Roast phases/events
  • Physical changes
• Maintenance
• Intro to Roast Profiling
• Production Roasting