This class is completely customizable based on your needs and experience level. For beginners, you can get a much better understanding of the roasting process with significant hand-on roasting opportunities. For the serious enthusiast or someone who is thinking about starting a coffee business, Chuck can help you to up your game as a coffee roaster while refining your process and coffee roasting protocols.
During this approximately one- hour session, participants will roast three batches of coffee they provide (.5 to 1 kilo batches). Roasters will have the opportunity to alter one or more of several variables like drum speed and drum air flow- variables you may not be able to alter on the coffee roasters you are using now - in order to find the full potential of your coffee. (We can provide green coffee if you don’t have coffee to roast.)
You will take home the coffee you roast (for resale perhaps) and we can email you detailed PDF of the roast profile which includes the roast curve and all power, air, drum speed adjustments.
Chuck has over twenty years of coffee roasting experience on a variety of commercial coffee roasters. With Bird Rock Coffee Roasters, he was a leader in the Specialty Coffee industry winning Roaster of the Year in 2012. With Chuck’s Roast, he has continued to demonstrate is expertise in the field of coffee rostering. 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. This was 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, an incredibly sensitive coffee that requires a lot of care and attention in the roaster and most recently Coffee Review gave the Colombian Java Advanced Fermentation a 95, calling it “ …complex without excess and deeply satisfying throughout the profile.”
Class Location:
Coffee Cycle (OB location)
4856 Voltaire Street
San Diego, CA 92107
This class is completely customizable based on your needs and experience level. For beginners, you can get a much better understanding of the roasting process with significant hand-on roasting opportunities. For the serious enthusiast or someone who is thinking about starting a coffee business, Chuck can help you to up your game as a coffee roaster while refining your process and coffee roasting protocols.
During this approximately one- hour session, participants will roast three batches of coffee they provide (.5 to 1 kilo batches). Roasters will have the opportunity to alter one or more of several variables like drum speed and drum air flow- variables you may not be able to alter on the coffee roasters you are using now - in order to find the full potential of your coffee. (We can provide green coffee if you don’t have coffee to roast.)
You will take home the coffee you roast (for resale perhaps) and we can email you detailed PDF of the roast profile which includes the roast curve and all power, air, drum speed adjustments.
Chuck has over twenty years of coffee roasting experience on a variety of commercial coffee roasters. With Bird Rock Coffee Roasters, he was a leader in the Specialty Coffee industry winning Roaster of the Year in 2012. With Chuck’s Roast, he has continued to demonstrate is expertise in the field of coffee rostering. 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. This was 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, an incredibly sensitive coffee that requires a lot of care and attention in the roaster and most recently Coffee Review gave the Colombian Java Advanced Fermentation a 95, calling it “ …complex without excess and deeply satisfying throughout the profile.”
Class Location:
Coffee Cycle (OB location)
4856 Voltaire Street
San Diego, CA 92107
