Once you purchase this class, we can accommodate your schedule. Just let us know what days work for you and we can make it happen.
A more intensive Roasting Class for those looking to start a coffee business or for those who need to refine their practices.
Day one starts with a coffee cupping and discussion about the coffee we will roast that day. You will learn about coffee processing, green bean sourcing and coffee bean defects. We will then walk through a demo-roast on our Giesen W1A.
You will then get an opportunity to roast three batches on the Giesen while experimenting with variables like charge temp, power adjustments, and airflow.
Day 2 we will cup all of the coffee roasted on Day 1 and assess how the changes we made during the roast impacted the cup profile.
Unlike Day 1, we will be using roasting software for the roasting session. You will roast three more batches coffee coffee on Day 2 while you attempt to re-create the profile from your favorite roast on Day 1. Consistency is a critical component of any roasting operation. Once, you dial in a profile for a paticular coffee, you'll need to re-create it again and again and again for your customers.
The overall goal of this course is to learn an approach to develop a new roasting profile and then re-create it.
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.
In May 2026, Chuck was awarded a lofty 97 points of a hybrid-process Gesha from Colombia!
This class will take place at
Coffee Cycle (OB location)
4856 Voltaire Street
San Diego 92107
Once you purchase this class, we can accommodate your schedule. Just let us know what days work for you and we can make it happen.
A more intensive Roasting Class for those looking to start a coffee business or for those who need to refine their practices.
Day one starts with a coffee cupping and discussion about the coffee we will roast that day. You will learn about coffee processing, green bean sourcing and coffee bean defects. We will then walk through a demo-roast on our Giesen W1A.
You will then get an opportunity to roast three batches on the Giesen while experimenting with variables like charge temp, power adjustments, and airflow.
Day 2 we will cup all of the coffee roasted on Day 1 and assess how the changes we made during the roast impacted the cup profile.
Unlike Day 1, we will be using roasting software for the roasting session. You will roast three more batches coffee coffee on Day 2 while you attempt to re-create the profile from your favorite roast on Day 1. Consistency is a critical component of any roasting operation. Once, you dial in a profile for a paticular coffee, you'll need to re-create it again and again and again for your customers.
The overall goal of this course is to learn an approach to develop a new roasting profile and then re-create it.
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.
In May 2026, Chuck was awarded a lofty 97 points of a hybrid-process Gesha from Colombia!
This class will take place at
Coffee Cycle (OB location)
4856 Voltaire Street
San Diego 92107
