Coffee Roasting 101 - Introduction to Coffee Roasting - December 17th
Our Introduction to Coffee Roasting class is designed for roasters of various experience levels from beginner to intermediate roaster! Topics are applicable to both home roasting and commercial roasting.
Hacea Coffee Source founder and in-house licensed Q Arabica Grader, Jared Hales, will be sharing on the following topics:
How origin variables impact green coffees
How different green coffees react during the roasting process
How to approach each roast
How to use manual inputs to control your roast
A demonstration using the Behmor home roasting machine
The class will be approximately 90 to 120 minutes long with plenty of time for questions to be answered at the end of the class.
What to bring?
Just bring yourself and a notepad to take any notes.
$60 and 2 pounds of our favorite green coffees for you to roast at home!
*PLEASE INCLUDE THE FIRST & LAST NAME OF EACH ATTENDEE IN "Order Notes" box WHEN CHECKING OUT*
*Please use a relevant and valid email address. All of our class materials and reminders will be sent to the email address that you provide*
*This class is at our tasting room in Anaheim, CA. Our front entrance can be seen from the corner of Kellogg Drive and La Palma Avenue. Please call or email us for directions. You might also find our Location Page helpful*
*All sales are non-refundable and non-transferable*
*By signing up for this class, we are assuming your consent to take photographs and videos that might be used on our website, social media pages, marketing materials, etc. Please let us know if you do not wish to have your image published.*
*Please stay home if you have had any of the following symptoms in the past 14 days and we will gladly issue a full refund for your class purchase: fever or chills, cough, shortness of breath of difficulty breathing, fatigue, muscle or body aches, headache, new loss of taste or smell, sore throat, congestion or runny nose, nausea or vomiting.*
This is a great class to educate yourself on the roasting process and its different phases, in addition to how the processing of the bean at the farm will affect the roast. I'd say the actual application is more applicable to home roasters, however, that took up a small portion at the end of class, so the class was still worth it for me as a commercial roaster. It was really helpful to go through the phases in detail and understand ideal times (proportionally) in each phase to get a well developed (not over or under) roast. It's also worth noting that actual roasting application would be hard to address globally as there are so many factors that affect a roasting process - your machine being one of them. However, this class gives you the foundation to apply the knowledge to perfect your roasts.