Intensive coffee roasting course.
For several years we taught this course. Three days, a single student, the workshop up and running. We no longer offer it and there's no waiting list: the time it used to take up is now dedicated to roasting and other projects in the company, such as the San Agustín Photography Prize.
We left this page as a record of what was taught.
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.
The Instructor
The course was led by Luis Ángel Garrido, a master roaster with over ten years of experience in the world of specialty coffee. His journey began in 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 a unique perspective on 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 is also in charge of selecting the green coffee beans. With an average production of 5,000 kg per month, his dedication and knowledge of coffee are evident in every roasted bean.
What was taught
- 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.
Work continues in the workshop. → Cafes · Origin
