Coffee Roasting, Business and Barista Training Bundle (7days) – Lock In Today's Price, Choose Dates Later

Prerequisite: No prior experience required.
Typical class time: 10:30 am to 5 pm (varies by course and location).
Language of instruction: English only (French barista and business classes are offered as a separate product).
Location: Mix and match CBI labs. You may complete the Business & Barista portion at any CBI location, then travel to Vancouver to complete the roasting course when you’re ready. All roasting instruction is completed in Vancouver.

This 7-day bundle of classes brings together our most important courses with a bundle + save price to give you a clear pathway on how to open and run your own coffee shop and roastery. You can choose to take the classes all at once, or spread them over time—there is no time limit.

Lock in today's price — choose your dates later
Pay today's price now and your bundle is locked in at that price, no matter when you take it. Then pick your dates whenever you're ready. You choose which of our published class dates you attend — not custom dates. All classes run on the dates shown on our online calendar: https://canadianbaristainstitute.com/apps/bookthatapp/calendar. You can take the days back-to-back or spread them across different weeks, months, or labs — there is no time limit. Dates that are not on the calendar are not available with this product; if you need training on your own dates, see Private Groups below.

After purchase: you'll automatically receive an email with a booking code for each course in your bundle. Use the codes on our calendar to reserve your seats — no need to email us. Once a seat is reserved, standard rescheduling fees apply to changes.

Prefer fixed dates in Vancouver?
If you’d rather take all seven days together as a scheduled Vancouver-based course, with every class held at our Vancouver lab, you can view our Vancouver 7-Day Bundle with published dates →

Coffee Roasting Level 1 Curriculum:

Learning to roast coffee successfully requires mentorship over a period of time, varying from a few months to a few years with many trials and errors. In spite of that fact, we can teach you the fundamentals of coffee roasting, safety procedures, simple maintenance, and coffee fundamentals in a weekend. Anything beyond that is not realistic in a weekend course. This course is a hands-on experience of coffee cupping, tasting, roasting, and barista fundamentals to ensure your roasting business success.

Some of the topics covered during Day 1:

• Canadian market share
• Differences between artisan and commodity coffee
• Principles of roasting
• Biology of tasting and the coffee tasting wheel
• Cupping, tasting espresso, calibration, and discussion
• What is the #1 seller in coffee shops?
• Roasting differences for 1st, 2nd, 3rd, and 4th Wave coffee
• Myths and stereotypes around roasting for espresso, batch brew, pour-over, and filter coffee
• Thermocycling

Roasting is about developing flavour, not colour. 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.

Some of the topics covered during Day 2:

• Espresso variations
• How to track a roast
• Philosophies of roasting
• How to choose a roaster
• Main types of roasting machines
• Different ways to develop a roast
• Freshness standards

Some topics covered during Day 3:

• Profile roasting
• Decaf
• Terroir & processing
• Green coffee defects

Throughout the three days, the roasting instructor will provide an overview of operating a coffee roaster, temperature-time profiles, roast breakdown, and how to adjust for different outcomes. Each student will be guided through multiple roasts individually and in groups, with time for questions and discussion throughout.

You will be given samples of your roasted coffee to take home with you.

Opening a Coffee Business Curriculum:

This course is designed to help you plan, design, and critically think through the process of opening your own café.

Business is far more complicated than in past decades. You are now competing against independent operators and large coffee-chain businesses that use sophisticated data and analytics to compete.

We teach you how to manage risk and increase your chances of success by focusing on the science of business, rather than relying solely on gut instinct.

This course is designed to accelerate your project, preparing you to move forward with confidence—whether you are starting a new café, purchasing an existing business, or navigating operational challenges.

Some of the topics covered:

• Your competitive advantages
• The Canadian coffee market
• Customer expectations
• Specialty coffee
• Quality control
• Service models
• Vision
• Competitive intelligence: what to look for and what to avoid
• Menu and equipment decisions
• Choosing equipment suppliers, espresso machines, and roasters
• Finding a location and working with contractors and trades
• Marketing, promotions, holiday planning, and branding
• People management and staff training
• Managing your numbers

Barista Levels 1–4 Curriculum:

These classes build from foundational skills through advanced bar flow, taste development, and latte art. Together, they create consistency, efficiency, and confidence behind the bar—essential for professional café operations.

Registration: Pre-registration required; no drop-ins.

Class sizes: Small, hands-on classes with ample individual instruction.

Private groups: Weekday and weekend private training is available upon request.

Each class includes:

• Printed student manual, study guide, and certificate of completion
• Complimentary membership to the Wholesale Student Buying Club — alumni equipment discounts of 5–20% from suppliers across Canada, savings that can exceed the cost of the course when outfitting a café
• Free access to the CBI Dialing-In App and CBI Roast Log — digital tools you'll use long after class
• Lifetime Alumni membership and benefits — including exclusive access to low-cost consulting by the minute, available only to CBI graduates