The Roasting Professional course is designed for experienced roasters or individuals who have completed the Roasting Intermediate level.
The course aims to troubleshoot complex roasting challenges, enabling students to gain deeper insights, optimize roast profiles, maximize bean potential, and minimize green coffee defects. These skills can be directly applied to managing commercial or specialty coffee roasting operations.
Botany & Origins
Biochemical Structure: Analyzing biochemical components to develop optimal roasting strategies.
Agricultural Practices & Cultivation
Green Coffee Sourcing & Storage
Heat Transfer: Impact levels of heat transfer modes and heat control techniques.
Heat Diffusion
Rate of Rise (RoR) & Thermal Inertia: Managing thermal inertia to achieve profile stability.
The Role of Water & Moisture in Coffee Roasting
Glass Transition
Internal Pressure & Flavor Control: Flavor development and modulation through internal pressure control.
Bean Porosity & Structural Degradation: Managing porosity during the roasting process.
Analyzing Roasts via Agtron Color Metrics
Chemical Reaction Correlations:
Color development & Maillard/Caramelization kinetics
Extraction solubility & cell matrix accessibility
Flavor compound synthesis & aromatic profiles
Flavor Modulation & Profile Fine-Tuning: Unlocking green coffee potential.
Off-Flavor & Defect Mitigation: Minimizing and eliminating undesirable sensory notes.
Advanced Sensory & Cupping Skills for Roasters
Evaluating Chemical & Physical Reaction Levels
Advanced Roast Defect Identification & Analysis
Advanced Quality Control (QC) Protocols
Methodologies for Advanced Sensory Skill Enhancement
Customer Needs Benchmark & Demand Analysis
Advanced Product Pricing Methodologies
Roastery Production Capacity & Scaling
Supply Chain Risk Management
Advanced Coffee Blending
Roastery Operations & Equipment Maintenance
Re-establishing roast profiles for long-established roasteries to enhance batch-to-batch consistency in commercial roasting operations. Scientifically understanding common roasting defects and issues.
Fine-tuning roast profiles for Specialty coffee roasters. Gaining a deep understanding of flavor spectrums, chemical reactions, and physical transformations to optimize flavor expression in every batch.
Experienced roasters seeking to further refine their skills and advance their professional career.
D’codeS alumni who have completed the Roasting Intermediate course and wish to elevate their craft to the next level
Mrs. HA CHUN
Cafe owner
Such a pleasure to meet people so passionate about brewing an excellent cuppa. And the coffee is simply the best!
Ms MAHK ZUMI
from Malaysia
Best place to learn coffee here.excellent coffee classes
Thu Anh Le
Barista
Full range of machines to learn and practice coffee courses. Have the opportunity to meet young and enthusiastic instructors, make friends and learn everything about becoming a professional barista, opening a coffee shop or simply learning more about coffee.
Trần Bá Hòa
Founder of Humming Bird Cafe & Roastery
My first coffee school. Highly recommend for sensory lab.
Others
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In every coffee shop, the bar is the focus of professional activities, and is also the heart - the main lifeblood of the shop. A bar needs a bartender to operate it. An effective bar needs an owner/manager with solid barista background knowledge. "Knowing" how to make coffee is just the tip of the iceberg. To train a barista to make coffee actually only takes 1-3 days. But a bar always needs to be "understood". To understand it requires both learning and experience.
Extraction is the process of taking compounds and flavors from coffee. Water is a commonly used solvent. Equipment-machine is a tool which are designed to easily achieve the desired extraction target. You can extract coffee by using a coffee machine, funnel or manual phin... The extraction principle helps you proactively extract to achieve your goals without being limited by other factors.
Sensory is the most important skill in the F&B culinary industry in general and the coffee industry in particular. It is a guideline that helps you always know the right direction. The application of cupping skills is unlimited: Coffee roasting business, Coffee shop business, Being a Barista or Hobby. No matter who you are, tasting skills will always help you have the most objective opinion in the vibrant F&B industry.
The curriculum modern roasting Roasting includes content not only about coffee roasting but also related complementary knowledge such as cupping - evaluation, green bean, machines, standards, markets,... The course is for those who trade in coffee and operate professional coffee roasters.
The course is designed along a green coffee processing education pathway based on the principles of the SCA Specialty Coffee Association. Helps students learn about key concepts surrounding green coffee: production, processing, grading, transportation, storage, destination, as well as coffee contracts and portfolio management.
The Coffee Value Assessment (CVA) for Cuppers course is a 2-day in-depth training program specifically designed for coffee cuppers and those working in the sensory field. This course provides a comprehensive overview of the new Coffee Value Assessment system from the Specialty Coffee Association (SCA), helping students better understand the factors that constitute the value of a coffee.