Coffee Roasting Level 1 - Vancouver
Duration: 3 days, 10 am to 6 pm
This course is an introduction and hands-on experience of coffee cupping, tasting, roasting, maintenance, fire safety protocols and cleaning. You will also learn barista fundamentals to insure your roasting success. This is a vitally important course for experienced, beginner and hobbyist coffee roasters. Everyone is welcome from planning to open a roastery to already in operations!
Day 1: Roasting is about developing flavors.. not colors. If you cannot taste your mistakes you will never make the appropriate corrections to your roast. Tasting is fundamental to all culinary arts, and roasting is a culinary art. This is the most important segment of this course.
- Canadian Market Share
- Biology of tasting and the coffee tasting wheel
- Cupping / Tasting Espresso / Calibration and Discussion
- What is the #1 seller of coffee shops? Is it drip or espresso based beverages?
- Clarifying the Barista-Roaster versus Owner-Roaster
- What are the Roasting differences for 1st, 2nd, 3rd and 4th Wave
- Stereotype Roasting for Espresso, Batch Brew drip coffee, Pour Over filter coffee and all the rest
- Espresso Machine and grinder fundamentals
- Coffee Grinder adjustments for taste and consistency
- How to dial-in a grinder for batch brew, pour over and espresso
- Microfoaming milk and texturing for latte art
- Q & A
Day 2: You will join the Instructor along with your co-students in taking apart a production coffee roaster to troubleshoot and learn hands-on the most effective way to clean and maintain a coffee roaster.
Once the roaster is thoroughly cleaned and you have a deeper understanding and appreciation for all of the moving parts we then move onto the hands-on coffee roasting.
Day 3: The Roasting Instructor will provide you with an overview of operating a coffee roaster, temperature time profile, breakdown in a roast and how to adjust for every outcome, fundamental roasting concepts followed by a demonstration of a complete coffee roast, from start to finish.
After the demonstration roast, each student will be guided and given an opportunity to run a roast on their own with their classmates. During and after each roast there will be time for a Question and Answer period to continue deepening your understanding.
More Details about this course:
The more you know about how your coffee roaster and how it works, the better you will be able to maintain and operate it, providing you with years of consistent dependable service. A well maintained machine is the heart and soul for every coffee roaster.
Through understanding your equipment, you will be able to improve the quality and consistency of your roasted coffee, the roasting process and get the most out of your green.
Ultimately this will give you the ability to deliver your marketed and advertised coffees to new and existing client cafes repeatedly and consistently.
Additionally, having a deep understanding of the equipment will help you to see what’s possible with your current roasting equipment and guide you in modifying your Roaster in the future.
Some of the topics covered in the class:
- All About Burners: the different types, how to clean and preventative maintenance and case studies of Probat, Diedrich and Loring branded roasters.
- All About Cooling Trays: Routine maintenance, how to clean, agitator arm maintenance and cleaning, cooling tray airflow issues and worst case scenarios discussed.
- All About Ducting: Sizing, cleaning, maintenance, how to avoid back pressure issues, and some straightforward math to understand your roaster and the relationship between diameter and airflow.
- All About Fans: Effects on ducting and fire, cleaning and maintenance discussed.
- All About Fires: Worst Case Scenarios and Case Studies, Step by Step Guides, Maintenance and cleaning guidelines and What to do in the event of a fire that is out of control
- All About Mechanical Aspects: Cleaning and Maintenance of Air Filtration
- Real life Case Studies
Many coffee roasters get into the business and don’t realize the expenditure they are facing, of course that is a problem, but more important is the fire hazard and safety protocols. This course will teach you to start off on the right foot.
Handouts and Resources included with your registration:
- Daily Cleaning and Maintenance
- Weekly Cleaning and Maintenance
- Monthly Cleaning and Maintenance
- Fire and Safety Plan Templates for both Canada and USA jurisdictions
- Roaster Fire Protocol - Discovery
- Pollution Control information
You will be given samples of your roasted coffee to take home with you.
Learning to roast coffee successfully requires mentorship over a period of time, varying from a few months to a few years with lots of trials and errors. In spite of that fact, we can teach you the fundamentals of coffee roasting, safety procedures, simple maintenance and basics about coffee in a weekend. Anything beyond that is not realistic in a weekend course.
If you would like to go further into Roasting Coffee, more courses are also available by request. Send us an email to learn more.
Class Schedule and Location can change from time to time depending on availability.
Day 1: 3711 1st Avenue, Burnaby
Day 2 and 3: 127 W 5th Avenue, Vancouver
We recommend reading 4 coffee roasting books which are available in our bookstore: 1. Raimond Feil, 2. Ryan Brown, 3. Rob Hoos and 4. Scott Rao. If you choose to purchase these books along with the course then reach out by email as we will extend a 30% discount code to you for the purchase of the 4 books.
Maximum Class Size:
For your safety we have changed our class sizes due to COVID. Our Teacher to student ratio is 2:1
Learn more about our COVID Class size changes and what to expect in a class here: https://canadianbaristainstitute.com/blogs/news/covid-19
Classes include printed take-away material.
Class attendees receive a certificate of completion from the Canadian Barista and Coffee Academy.