Roasting Training - Advanced

Over three days, we share everything we know about coffee roasting with you. From how we source coffee and which green coffees are suitable for which purpose, to how we create profiles and put together a coffee range. In short workshops, we provide you with input, and you will work freely on the roaster as well as assist in our roastery. Immerse yourself for three days and go full throttle with Nadja, Sofia, and Philipp.

Roasting Training - Course Facts

Times: Three-day course, 8:15 AM - 3:15 PM each day

Includes: Lunch, course materials, and diploma

Course Instructors: Michael Rieker, Nadja Schwarz, Philipp Schallberger

Course Language: German

Prerequisites: Roasting Level 1, experience in coffee roasting, basic coffee knowledge

Target Audience: Anyone looking to open a roastery or deepen their roasting knowledge and skills

Roasting Training - Course Description

Over three days, we will experience together what it means to roast good coffee and to start, position, and develop a coffee roastery. We combine theoretical and practical units in short sessions. Each of the three course days begins with a tasting, as sensory analysis is half of a successful roast. Each afternoon, you will roast in small groups on our 1kg Giesen roasters to gain practical experience. The program includes:

• Roasting theory
• Introduction to Cropster software
• Roasting practice
• Roasting in various styles and using various post-harvest processes
• Roasting by beverage category (filter coffee, espresso, fully automatic machines, etc.)
• Assisting in the Kaffeemacher:innen roastery
• Green coffee: Sourcing and long-term perspectives
• Partnerships and projects
• Cuppings: Quality control and gaining insights into profiling

For three days, we will welcome you into our team. We will take breaks together, you will get a peek behind the scenes of our roastery, and you will have the opportunity to exchange ideas with the entire roasting team. On Wednesday, you will take part in our regular quality control cupping, so you can learn how we achieve consistency in quality.

In the afternoons, you will roast in groups of 3 on our 1kg Giesen roasters. You will have plenty of time to apply what you have learned, gain routine, and experiment.

What prerequisites do I need for the course?

This course is aimed at those who want to open a roastery or have just started roasting and want to improve. It is also well-suited for anyone looking for inspiration and an open exchange with experienced colleagues. Basic coffee knowledge and having attended a Roasting Level 1 course are prerequisites. We recommend taking the Sensory Level 1 course before this one.

Roasting Training - Course Instructors

Nadja Schwarz is a certified Q Arabica and Robusta Grader as well as a successful graduate of WSET 3 in Wine. Nadja brings an impressive sensory background to the table and communicates flavor skillfully and precisely. She learned her craft in a green coffee lab, where she still works as a freelancer today. As a project manager at Public History Food, the qualified hotelier dedicated herself to strengthening regional culinary arts and coordinated projects in the field of alpine products and biodiversity. Nadja enjoys making coffee accessible to everyone - with wit, precision, and a down-to-earth nature rarely found in the indulgence industry.

Philipp Schallberger is co-managing director of the Kaffeemacher. He runs the roastery and is responsible for green coffee sourcing and projects at the coffee origin. He was a Q Arabica Grader and served as a judge for Barista World Championships for several years. Philipp also shares his experience from foundation work for small producers and in research and development for a large roastery as a consultant. He hosts the Kaffeemacher podcast "Coffea," co-founded the first Swiss organic oat drink "Gutsch," and if he weren't making coffee, it would probably be wine.

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