Professional Roasting Course

Course Description

The Professional Roasting Course is a practical and technical training program designed to introduce learners to the science and craft of coffee roasting. The course covers green coffee evaluation, roasting theory, machine operation, and production roasting techniques used in professional roasteries.

Through guided hands-on sessions and cupping exercises, participants learn how to develop consistent roast profiles, evaluate coffee quality, and understand how roasting decisions impact flavor. The course also introduces essential roastery operations and workflow best practices.

Certification

Upon successful completion of the course, participants receive a Professional Roasting Certificate from BaristaHub School of Coffee. This certification confirms the learner’s foundational competence in coffee roasting, quality control, and roastery operations, supporting career growth within the specialty coffee industry.

Who This Course is for

This course is ideal for aspiring coffee roasters, baristas looking to advance their skills, café owners interested in in-house roasting, and coffee professionals seeking a deeper understanding of roasting principles. No prior roasting experience is required.

Curriculum

7 Sections
0 Lessons
10 Weeks

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Embeded video check
An introductory video session that outlines course objectives, safety guidelines, and key roasting concepts, helping learners understand the roasting process before hands-on practice begins.
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Green Coffee Knowledge
Learn how green coffee is sourced, graded, stored, and evaluated. This module covers coffee origins, processing methods, defects, moisture content, and how green coffee quality affects roasting outcomes.
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Roasting Theory
Understand the science behind coffee roasting, including heat transfer, roast development stages, chemical reactions, and how time and temperature influence flavor profiles.
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Roasting Machine Operation
Gain practical experience operating roasting machines, including preheating, charge temperature, airflow control, drum speed, and monitoring roast curves for consistency and safety.
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Cupping & Quality Analysis
Develop sensory skills to evaluate roasted coffee through structured cupping sessions, focusing on aroma, acidity, sweetness, body, balance, and identifying roast defects.
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Production Roasting
Learn how to roast coffee at scale while maintaining consistency. This module covers batch planning, profile replication, quality control, and efficiency in a production environment.
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Roastery Management
An introduction to managing a coffee roastery, including workflow planning, inventory management, cost control, equipment maintenance, health and safety, and basic business operations.
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