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This course has been redesigned to limit social interaction while still providing practical roaster training on our machines through 1-on-1 training.

Section 1 of this course is a video lecture and guided activity. As you watch and answer the questions, take note of what is unclear or what you would like more information about. This video lays the groundwork for discussion during our virtual class meeting and private roasting day. The video covers:

  •  – Brief Roasting History
  •  – Overview of Roasting Equipment
  •  – Coffee Origin, Terroir, and Varieties
  •  – Coffee Processing
  •  – Changes to the Coffee through the Roasting Process
  •  – Controlling the Roast
  •  – Cupping and QC
  •  – Brief Roastery Design and Equipment

Section 2 of the course is a virtual meeting on Zoom. All students should do their best to tune-in to this meeting to go over the guided activity and have any questions answered. Covering as much as possible during this meeting will make the most of your time on the roasting machines.

The Final Section of this course culminates with 3 hours of 1-on-1 private roasting instruction at the RNY Lab using our Diedrich and/or Loring roasters and a socially-distanced cupping of a variety of roast profiles.

Each roasting day is listed with 1 available ticket to a private roasting session to limit person-to-person contact, and timeslots are allocated on a first-come, first-served basis. If you would like to register a small group of 2-3 people, please email Patrick@RoyalNY.com to have additional tickets issued for that day.

 

Cancellation Policy:

If you are unable to attend this class after signing up, you will receive a full refund only if we are able to fill your spot.

Introduction to Roasting: Semi-Virtual Course: Roasting Day 2

When:

September 22 @ 1:00 pm — 4:00 pm

1-on-1 Private Roaster Training

Price: $400

Course Sold Out

This course has been redesigned to limit social interaction while still providing practical roaster training on our machines through 1-on-1 training.

Section 1 of this course is a video lecture and guided activity. As you watch and answer the questions, take note of what is unclear or what you would like more information about. This video lays the groundwork for discussion during our virtual class meeting and private roasting day. The video covers:

  •  – Brief Roasting History
  •  – Overview of Roasting Equipment
  •  – Coffee Origin, Terroir, and Varieties
  •  – Coffee Processing
  •  – Changes to the Coffee through the Roasting Process
  •  – Controlling the Roast
  •  – Cupping and QC
  •  – Brief Roastery Design and Equipment

Section 2 of the course is a virtual meeting on Zoom. All students should do their best to tune-in to this meeting to go over the guided activity and have any questions answered. Covering as much as possible during this meeting will make the most of your time on the roasting machines.

The Final Section of this course culminates with 3 hours of 1-on-1 private roasting instruction at the RNY Lab using our Diedrich and/or Loring roasters and a socially-distanced cupping of a variety of roast profiles.

Each roasting day is listed with 1 available ticket to a private roasting session to limit person-to-person contact, and timeslots are allocated on a first-come, first-served basis. If you would like to register a small group of 2-3 people, please email Patrick@RoyalNY.com to have additional tickets issued for that day.

 

Cancellation Policy:

If you are unable to attend this class after signing up, you will receive a full refund only if we are able to fill your spot.