Intensive coffee roasting course.
(Only specialty coffees)
Three practical, in-person days from Friday to Sunday
Friday and Saturday: 10:30 a.m. to 2:00 p.m. and 4:00 p.m. to 7:00 p.m.
Sunday: 10:30 a.m. to 2:00 p.m. and 4:00 p.m. to 6:00 p.m.
Description
Do you dream of mastering the art of coffee roasting? Our intensive course is designed for those who want to get their hands dirty and sharpen their senses. Over three days, you'll feel the heat of the drum, hear the first crack, and learn to recognize that point where the bean transforms.
This is more than learning techniques; it's letting yourself be carried away by the aromas, trying, failing, and getting things right until you discover flavors that resonate with you. We want you to explore, to experiment, to awaken your roasting instinct.
It doesn't matter if you've never touched a roaster; we'll guide you step by step, taking you through every detail. Become the master who feels and understands coffee, not just as a bean, but as a story to be told. Join this sensorial and practical journey into the heart of roasting.
Exclusive and Personalized Courses: One Student, One Unique Experience
In our roasting course, it's all about you. We believe that learning should be intimate, personalized, and as profound as your desire to learn. That's why each course is for just one student: you. There will be no distractions or tight schedules. Just coffee, you and us.
This journey is personalized, tailored to your needs. You'll learn at your own pace, and we'll adapt to how you connect best with every detail. But roasting is just the beginning: we'll also explore cupping and hand-filtering, so you can experience and understand the coffee at every stage.
By the end of this course, you won't just be a roasting expert. You'll be a coffee artisan, with a complete understanding of what makes each cup truly exceptional. Because coffee roasting is an art, and our commitment is to help you become the artist that coffee deserves.
TEAMS
A Mill City Roasters sample roaster, Probatone 5 and Probatone 25.
There are technical and theoretical parts, but as the famous phrase says "In practice, the theory is different."This does not mean denying the value of theoretical elaborations, which are important as guides or orientations but never as dogmatic truths.
About the Instructor: Experience at Your Service
Our course is led by Luis Ángel Garrido, a master roaster with over ten years of experience in the specialty coffee industry. His early days took him to Barcelona, where he trained as a barista and roaster, and where he purchased his first roaster to found San Agustín. For years, he also worked as a sales agent for brands such as NORTH COFFEE (now Mill City Roasters) and Joper Portugal, gaining unique insight into the world of roasting.
Luis has worked with various roasting brands: Petroncini, Toper, Joper, North Coffee, Öztürk, and Probat, learning to understand the unique characteristics of each. He has collaborated with baristas in the selection and roasting of coffee for competitions and has gained extensive experience purchasing green coffee from various importers, both national and international.
Today, Luis is the Master Roaster at San Agustín, where he also oversees green coffee selection. With an average production of 5,000 kg per month, his dedication and knowledge of coffee are evident in every roasted bean. This course is an opportunity to learn from someone who not only understands the technique, but also lives and breathes coffee every day.
Program
- Our story: how we went from roasting for our coffee shop to supplying more than 60 companies
- Selection of green coffee beans and defect analysis
- Green Coffee Moisture Percentage and the Agtron Scale
- Introduction to Brazilian tasting with protocol SCA
- How a toaster works
- Roasting samples
- The effects of roasting on acidity, body and aroma
- Understanding roast level versus tasting notes in your final cup
- V60 and extraction guide
- The importance of creating your own good criteria
- The importance of “Integrity” in the sector Specialty coffee
- Learn to work with each toaster with different quantities
- Different profiles in Probatone 5
- Applying what was learned in 25kg batches in Probatone 25
- Toaster maintenance
- Consulting services for each project on toasters, equipment, suppliers, and more.
- Resolution of doubts.
To get a quote and schedule a date, write to us at [email protected]We want to make sure this experience is aligned with your expectations and needs, fully tailored to you.
