Advanced Roasting Class Upcoming – Register Here
This course takes place over 2 consecutive days
Thursday, September 13th, 9am – 4pm (lunch provided)
Friday, September 14th, 9am – 12pm
The Crown’s Advanced Roasting 2-day course offers an array of tools to equip roasters to dramatically improve their coffee skills. Using green coffee analytics as a foundation for understanding the raw materials, students will learn the basics of why density, screen size, and moisture play an important role in the way a coffee develops in the roaster.
The first day will focus on applying numerous stylistic approaches during roasting. Students will become familiar with both popular and uncommon roasting approaches, followed by hands-on instruction on CoRo’s 15kg Loring Falcon that will equip each student to make informed choices while roasting coffee. Day one will also cover the basics of identifying success and mistakes in roasting technique such as baking, underdevelopment, and scorching. We’ll cover lunch for day one.
The second day of class will involve plenty of cupping to evaluate the coffees roasted on day one, and what effect each style has played in the sensory quality of the final roast. Be prepared to slurp!
Core subjects covered will include:
Familiarization with Lab Equipment
Overview of Green Coffee Metrics used for Roasting
Identification & Cause of Roasting Defects
Roasting Styles & Flavor Manipulation
Taught by Jen Apodaca of Royal Coffee, hosted by Bay Area CoRo, in anticipation of the opening of The Crown: Royal Coffee Lab & Tasting Room.
Graciously Hosted by
About the Instructor
Jen Apodaca, Director of Roasting, Royal Coffee, Inc.:
Jen started roasting coffee in 2005 for McMenamins Inc. in Portland, Oregon. She has roasted coffee for Ecco Caffe, Intelligentsia Coffee & Tea, and Blue Bottle Coffee. She is now the Director of Roasting for The Crown; Royal Coffee Lab & Tasting Room. She has experience on several styles of roasting machines and is dedicated to the craft of making coffee more delicious. She serves as Vice Chair of the SCAA’s Roaster’s Guild Executive Council, is a certified Q-Grader, is the Chair Emeritus of the Coffee Committee of the Good Food Awards and has been an international juror for the Cup of Excellence.
About the Host Venue
Bay Area CoRoasters
Bay Area CoRoasters provides the tools, training, and space needed to roast, package, and source coffee in a collaborative and community space. They are passionate about connecting the coffee community with the people, equipment, and resources they need to roast great coffee. Their diverse membership includes commercial roasters with established reputations, roasters dedicated to developing new brands in this changing coffee landscape, home roasters passionate about honing their skills, and coffee enthusiasts.