• Green Coffee Structure and Types
• Processing Types/Techniques
• Introduction to Coffee Grading
• Bean chemical properties
• Coffee Roasting definitions
• Introduction to Coffee Roasting Thermodynamics
• Equipment operation and maintenance
• Browning: Caramelization and Maillards Reaction
• Roast profiling and logging - theory and practical
• Beginner Temperature and Time Control
• Degrees of roast
• Basic Blending Techniques
• Introduction to Cupping and Sample Roasting
• Weighing, storing and bagging
• Supplier contacts and what you need to get started

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No prior experience required