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Introduction to Small-Batch Roasting

March 18, 2020 @ 8:30 am - 5:30 pm

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Join us for an introduction to roasting concepts and the operation of a small batch drum roaster.
Introduction to Roasting
Wednesday, March 18th 8:30am – 5:30pm

Whether you are new to roasting or have never roasted before, and are a hobbyist or professional, Introduction to Roasting is the perfect course for you. This one day, intimate class-size, comprehensive and fundamental course will instruct learners on the theory of how to develop and execute basic roasting techniques. Learners will practice these techniques, understand what contributes to roasted coffee quality, and be introduced to coffee evaluation through cupping practice.

Students will leave with a foundational understanding of the roasting process, and how to manipulate stages of the roast to produce their desired cup profile.

About the Instructor:

Candice Madison

Director of Roasting, Royal Coffee, Inc.

Candice Madison has worked in specialty coffee for nearly 10 years. An accomplished barista, roaster and trainer, she is a Q Arabica Instructor and SCA AST. Candice teaches at The Crown: Royal Coffee Lab & Tasting Room, as well as at Global Expo and Roasters’ Guild Retreat events. She is currently the Director of Roasting at The Crown where she is working to build and implement a comprehensive multi-level roasting course offering. She is a member of the SCA Equity Diversity and Inclusion Task Force and her vocation is the unceasing quest for quality of coffee, and sustainable improvement of the lives of those who produce it, at every stage of the supply chain through education and purposeful engagement.


March 18, 2020
8:30 am - 5:30 pm


The Crown: Royal Coffee Lab & Tasting Room
2523 Broadway
Oakland, CA 94612 United States
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