Cost: $145 per person. This class is limited to two participants.
Our Introduction to Coffee Roasting class will teach you about the basics of coffee roasting theory and will last approximately one hour. The goal for this class is to give you a solid foundation on which to build as you continue your journey in coffee.
During the class, you will engage in the process of roasting a batch of coffee that Chuck will roast as you learn to track important variables of the process -- an important skill that is transferable to any sized roaster. Then you will have the opportunity to roast a batch green coffee batch on our Giesen commercial coffee roaster which you will be able to take home to enjoy.
Chuck has been roasting coffee since 2002. He started with a small home air-roaster before moving to larger commercial roasters.
During Chuck’s tenure with Bird Rock Coffee Roasters, Chuck roasted professionally on the following makes/models of professional coffee roasters:
Sona Fresco - Fluid Air
Jabez-Burns sample drum roaster built in the early 1900s
Probat L12, circa 1990s
Probat UG35, circa 1940s
Diedrich IR3
Giesen W15
Giesen W1A
Loring 35
In 2024, Chuck was awarded a 96 from Coffee Review on a coffee from Yemen, a notoriously difficult coffee to roast. This same coffee was chosen as the #4 coffee of the year on Coffee Review’s Top 30 Coffees of 2024.
In January 2025 Chuck was awarded a 94 for his roast profile on our Kenya Kii coffee, followed by a 95 for a Guatemalan Pacamara coffee — another tricky varietal to roast. The Guatemala coffee landed at #23 on Coffee Review’s Top 50 Coffees of the Year 2025 and was the highest rated non-Geisha coffee from Guatemala for the year. In November of 2025, Chuck was awarded a 96 for his roast on a La Esmeralda natural Geisha, another incredibly sensitive coffee that requires a lot of care and attention in the roaster.
Coffee Cycle (OB location)
4856 Voltaire Street
San Diego, CA 92107
Cost: $145 per person. This class is limited to two participants.
Our Introduction to Coffee Roasting class will teach you about the basics of coffee roasting theory and will last approximately one hour. The goal for this class is to give you a solid foundation on which to build as you continue your journey in coffee.
During the class, you will engage in the process of roasting a batch of coffee that Chuck will roast as you learn to track important variables of the process -- an important skill that is transferable to any sized roaster. Then you will have the opportunity to roast a batch green coffee batch on our Giesen commercial coffee roaster which you will be able to take home to enjoy.
Chuck has been roasting coffee since 2002. He started with a small home air-roaster before moving to larger commercial roasters.
During Chuck’s tenure with Bird Rock Coffee Roasters, Chuck roasted professionally on the following makes/models of professional coffee roasters:
Sona Fresco - Fluid Air
Jabez-Burns sample drum roaster built in the early 1900s
Probat L12, circa 1990s
Probat UG35, circa 1940s
Diedrich IR3
Giesen W15
Giesen W1A
Loring 35
In 2024, Chuck was awarded a 96 from Coffee Review on a coffee from Yemen, a notoriously difficult coffee to roast. This same coffee was chosen as the #4 coffee of the year on Coffee Review’s Top 30 Coffees of 2024.
In January 2025 Chuck was awarded a 94 for his roast profile on our Kenya Kii coffee, followed by a 95 for a Guatemalan Pacamara coffee — another tricky varietal to roast. The Guatemala coffee landed at #23 on Coffee Review’s Top 50 Coffees of the Year 2025 and was the highest rated non-Geisha coffee from Guatemala for the year. In November of 2025, Chuck was awarded a 96 for his roast on a La Esmeralda natural Geisha, another incredibly sensitive coffee that requires a lot of care and attention in the roaster.
Coffee Cycle (OB location)
4856 Voltaire Street
San Diego, CA 92107
