In Intermediate Roasting students will:

• Develop the knowledge and skills to implement quality control systems in their roasteries.
• Study how green coffee attributes such as density, moisture content, and water activity can inform their approach to roasting.
• Participate in hands on goal-oriented roasting exercises.
• Practice critical cupping with a focus on roast analysis.
• Work through common roasting challenges such as blend management, informed green coffee buying, seasonality, environmental variables, and training.

**6 months of production roasting experience is the suggested requirement for this course.

Cancellation Policy:

You will receive a full refund only if we are able to fill your space in the class.