COFFEE ROASTER LEVEL TWO
Master and refine your roasting techniques, learn about the essence of quality, improve your tasting skills, and become accredited by the SCA! This course is very suitable for coffee professionals and roasters who want to expand their coffee horizon with new concepts about roasting practices and tasting protocols. The course provides intensive hands-on roast profiling training, both from a theoretical as well as from a practical point of view. As with all our courses, we allow for sufficient one-one-one interaction with the lead-trainers. This 4-day course is also specifically designed for coffee professionals who wish to become certified through the SCAA pathway curriculum. We are happy to announce that Willem Boot will personally share with you his extensive knowledge; from the intricate design of roasting profiles to roasting techniques of truly exotic coffees, like his award winning Geisha. The course provides solid hands-on training on various roasting systems and there will be sufficient opportunity to put your roasting profiles to the test during our cupping sessions.
Key learning elements in Roaster Pathway Level Two (4 intensive days):
• Coffee roast profiling and advanced roasting techniques with a specific focus on roasting f0r espresso
• Coffee production and processing (it is also recommend that you join us for a farm trip to Rwanda, Ethiopia, or our coffee farms in Panama)
• Analysis of roasted coffee and advance QC methods
• Cupping for defects and for overall quality consistency
• Air quality requirements and regulations
• Fundamental espresso techniques
Graduates of Roaster Pathway Level 2 will receive credits for the following SCAA Courses
RP206 Coffee Farming: Digging Deeper than Seed to Cup
GE201 SCAA Cupping Form & Peer Calibration
RP207 Coffee Processing Methods
CP101 Espresso and Milk Steaming Fundamentals Part 1
GE204 Defect Cupping
CP102 Espresso and Milk Steaming Fundamentals Part 2
RP225 Espresso Roasting
RP218 Heat and the Roasting Machine
RP324 Air Quality and the Roaster
GE200 Introduction to Sensory Analysis
RP216 Identifying Defects in Roasting
GE304 Taste Testing for Production
RP237 Coffee Packaging Fundamentals
GE206 Grinding and Grind Analysis
GE353 Coffee Tasters Flavor Wheel
The course will be at the NEW BOOT COFFEE CAMPUS at 619 Lindaro Street, San Rafael, CA
ROASTER LEVEL TWO (4 days): US$1895
All courses include lunches and a comprehensive professional techniques manual.
Hotel Information: Hotels in Marin County can be booked online.
Email us and we usually respond within 24 hours. Boot Coffee: (888)814-4347 (USA).
Reserve Your Seat Now!
For tailor made courses with Willem Boot or Marcus Young, please send us an email.
Boot Coffee Purchase policy:
All sales are final. Course fees are not refundable. If you need to cancel, course fees can be applied to future courses or another person can take your place. For all changes, we will charge a change fee of 25% of the course price. Changes are not possible less than 7 days before the course.