This course teaches the theory behind the roasting development process inside the coffee bean, including the heating elements, controls, building profile curves, changing reactions, coffee defects, roasting methods, and roasting machines.

We study the mathematics behind the profile curve and its relation with the sensory tasting. Learn the art of coffee roasting from Eduardo Florez, our in-house coffee expert, and our experienced baristas.

Specialty grade coffee in single origin batches of popular varietal coffee types is imported directly from Columbia using fair trade policies and exercising ethical sourcing guidelines. You will get the chance of learning to roast the absolute best quality of coffee beans. Don't miss this opportunity. Register now!