The following summarizes the outlines of each training level:

Level 1
Introduces the foundations of coffee roasting and essential practical skills.
• Introduction to the principles of coffee roasting
• Physical and chemical properties of coffee
• Key chemical reactions during roasting
• Sample roasting and sensory evaluation of roasted coffee

Level 2
Explores the application of engineering principles in roasting and the design of roast profiles.
• Introduction to thermodynamics in roasting
• Heat transfer applications in controlling roast development
• Fundamentals of roaster machine design
• Designing roast profiles and flavor outcomes
• Common roast defects and how to avoid them

Level 3
Focuses on production-scale roasting, quality systems, and advanced flavor design.
• Quality management in roasting operations
• Blending design and flavor development for coffee blends
• Standard operating procedures for commercial roasting facilities

• Aspiring roasters looking to start their journey in specialty coffee
• Coffee professionals seeking deeper technical and scientific knowledge
• Roastery staff and production teams aiming to improve consistency and quality
• Café owners and entrepreneurs expanding into roasting

• Level 1: 3 Days (50% theory / 50% practical)
• Level 2: 3 Days (50% theory / 50% practical)
• Level 3: 3 Days (25% theory / 75% practical)

Graduates of this program will develop a solid understanding of the science and practice of roasting, from chemical reactions and thermodynamics to roast profile design and quality control. The course provides the tools and confidence to operate roasting equipment, create consistent flavor outcomes, and manage roasting operations at both small and large scales.

Upon successful completion of each level, participants will receive a certificate issued by the Sustainable Coffee Institute, recognizing their skills and applied knowledge in coffee roasting.