15000 บาท


  • 2022-03-12



Coffee Roasting Course teaches skills that can be learnt and an art that can be developed. The transformation of the little green bean into an intense taste and aroma, that can be consistently repeated, is an essential skill in the development of your career in coffee.

Acaba Coffee is the Coffee Academy in Chiangmai Thailand. Located around the tourism area

The Roasting Foundation course gives the learner an understanding of the roasting process, including the physical changes that take place during the process, and how to control sensory aspects of the coffee by roasting light or dark. Learners will also gain an understanding of the basic structure of the roasting machine, and general maintenance and fire prevention.
Duration: 1 Day (including written and practical exam)

The Roasting Intermediate course builds upon the introductory concepts of the Foundation course. It is ideal for someone who has roasting and desires to gain a deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profile and sensory expression, and the impact of development time. Learners will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that occurs during the roast. Thereafter there will be an introduction to sample roasting and a review of safety and maintenance protocols in the roasting plant.
Duration: 3 days (including written and practical exam)

Advanced skills in profile development and sensory evaluation of different profiles are tested. Knowledge of the fundamental chemistry of coffee is tested as well as the chemical reactions happening during coffee roasting. Roastery management include principles of manufacturing efficiency and capital expenditure decision making is tested.
• Ability to control and match color within different and specified time limits.
• Identify by visual assessment different roast colors.
• Identify by sensory analysis different roasting profiles of the same color with varying development time and rate of change by using the official roasting evaluation form.
• Create, discuss, and analyze profiles using terminology from keyword list.
• Configuration and use of roast profile software
• Perform calculations on rate of change on a known roast curve.
• Understand and analyze roasting operations using workflow optimization methods including LEAN production and PIC concepts.
• Describe the two main browning reactions in terms of sequence and flavor development and which basic molecules are involved in the
• Different browning reactions.
• Explain the principles of heat transfer, how the heat enters and distributes inside the bean and how they are generally applied to the roasting
• Process.
• Describe how/which types of heat transfer are adjustable during the roasting process including different roasting technologies.
• Visual identification of roasting defects on beans and/or pictures: Scorching, Tipping and Facing.
• Shelf life: Degassing and valves. Barrier materials. Flushing. Grinding.
• Blending. Pre/post considerations, bean selection, number of components, product purpose (espresso, filter, milk, sugar)
• Cupping
○ Green coffee selection
○ Roast profile evaluation. Roast profile evaluation form.
○ Quality control methods (In/out, triangulation)
○ Downstream quality control
• Chemical and physical transformation
○ Describe Green coffee chemistry and the relevant transformations during roasting.
○ Describe the chemical differences of processing methods during roasting and how they impact color and flavor profile
○ Gas formation
○ Acid degradation and formation
○ Physical reasons for solubility
○ Chemical reasons for solubility
○ Chemical causes of roast color and its importance
Duration: 3 days (including written and practical exam)