Introduction to Coffee Roasting
All new members using the production facility are required to go through a 1-hour basic roaster use and equipment consultation. That required class is used to familiarize new members with the roaster they will be on, the facility, and basic Cropster use. While you will get a lot out of that class, it is not dedicated roaster training and we do not teach people how to roast coffee. Thats where the “Introduction to Coffee Roasting” course comes in.
The Introduction to Coffee Roasting course is a 2-hour, one-on-one interaction that which will cover classroom instruction followed by application on the Mill City or SF1 roaster. We supply the coffee, but feel free to bring your own to roast during the course.
Introduction to Cupping
How do coffee professionals know which coffees to purchase? They cup. Whether you are sent roasted or green samples, you have to evaluate the aroma and taste of each coffee to make informed buying decisions. You also need to determine what specific flavor notes should be listed on your labels. Those new to coffee buying might find the sounds of slurping filling the lab and the really detailed flavor notes intimidating. This class will have you prepared for your next cupping experience and even ready to run your cuppings for potential customers.
The Introduction to Cupping course is a 1.5-hour, one-on-one interaction that which will have classroom instruction followed by application in the CRC Lab. We supply the coffee, but feel free to bring your own to cup during the course. Introduction to Cupping will cover the step by step how to’s, purposes of cupping, importance of cupping as a coffee roaster, best practices, dealing with outside influences, understanding of tasting notes and more. You will also go through 2 full cuppings. The first led by the CRC, the second led by you.