Roasting Class
Roasting Class
Roasting Class
■¥25,000 / 2 hours
In this roasting class, you will learn the theory, techniques, and practical skills of coffee roasting. Our representative, Miyama, has advanced roasting skills, having placed 5th in Japan at the 2025 JCRC competition.
Course Content
Lesson Content
Chapter 1: The Basics of Coffee Roasting
1. Definition of Coffee Roasting
- Roasting mechanism and chemical changes
- Impact of roasting on flavor
2. Coffee Bean Varieties and Characteristics
- Impact of moisture content, density, and screen size
- Characteristics of green beans by region (e.g., Ethiopia, Colombia, Indonesia)
Chapter 2: Roasting Process
1. From Green Beans to Roasted Beans
- Main roasting stages (drying, Maillard, development)
- Temperature and time control for each stage
2. The Science of Roasting
- Maillard reaction and caramelization
- Flavor generation mechanism
3. Creating Roasting Profiles
- Data analysis for profile settings
- Adjusting roast level and flavor balance
- Adjusting Agtron color values
Chapter 3 Roasting Equipment
Types of Roasters and Selection
- Comparison of Semi-Hot Air and Hot Air Roasters
- Advantages and Disadvantages of Each Type of Equipment
Chapter 4 Coffee Blending Techniques
- Purpose and theory of blending
- Flavor adjustment through various bean combinations
