Roasting Level 1 - Basics

What makes for a perfectly roasted coffee? Is it the balance between acidity and sweetness, the complexity of the flavors, or the precise calibration of the roast to the green coffee? In this course, we get to the bottom of these exact questions – with a mixture of theory, practice, and sensory analysis. We dive deep into the craft of coffee roasting and create our own roast profiles for different coffees. This course provides the necessary knowledge to take coffee as a hobby to the next level – and perhaps to impress family and friends with exceptional coffee in the future.

Roasting Level 1 - Course Facts

Time: From 9:00 a.m. – 4:30 p.m.

Includes: Lunch, course materials, and diploma

Instructor: Michael Rieker

Course language: German

Prerequisites: Sensory Level 1

Target audience: aspiring home roasters and anyone wanting to train as a roaster, baristas, marketing professionals in the coffee sector, as well as interested laypeople

Roasting Level 1 - Course Description

This course offers a sound introduction to the craft of coffee roasting. We work on developing an in-depth understanding of the fundamentals of roasting theory, sensory evaluation of coffee, and the development of suitable roast profiles.

A central component of the course is the connection between theory and practice. We analyze green coffees sensorically in order to develop a feel for different qualities and flavor characteristics. Building on this, we work on the roasting machine, where we examine various roasting parameters and their influence on the flavor profile. We roast using the Aillio Bullet R1.

A special focus is placed on developing a sensory understanding of roasting processes: How can roast profiles be purposefully adjusted to emphasize certain flavor characteristics? How do the duration and the final temperature of the roast change the taste? Which roasting language do we choose for an espresso roast, and which for a filter coffee? These and other questions are explored through practical work and structured cuppings.

The course is aimed at anyone who would like to deepen their knowledge of coffee roasting as a hobby or for professional development. The practical orientation of the course makes it possible to apply what has been learned directly and to lay a solid foundation for your own roasting projects.
No roasting experience? No problem. The course is designed as an entry point, but it also caters perfectly to home roasters. Michael addresses individual questions and needs and knows how to explain them in a larger roasting context. Those who have previously attended the Sensory Level 1 course will come into the course with even more context. We recommend basic sensory knowledge.

Roasting Level 1 - Instructor

Michael has diverse knowledge in the field of barista skills and roasting and is absolutely confident in many areas. He started his coffee career as a cafe barista before delving intensively into the subject of roasting. In addition to cafe blends, he has also roasted special nano-lots and various coffees for the Brewers Cup and Barista Championships and has proven himself as a coach for the roasting championships.

Here at Kaffeemacher, the German Coffee in Good Spirits Champion, two-time Brewers Cup finalist, and passionate flavor explorer is an instructor for home and professional barista courses as well as Roasting Level 1. In addition, the university graduate in Sound and Music Production manages our online academy, where he organizes the platform and is responsible for the concepts and production of the courses and videos. In Michael’s own words: “I just like teaching people things."