Back to school

Whether you’re completely new to roasting, looking for a new challenge or already have some experience, we convey our years of roasting experience in our practical training courses. At our training centre in Emmerich in north-west Germany, we offer intensive training and support to small groups of up to eight people.

Here, our students can learn, roast, test, try and discuss coffee. Different PROBATONE roasters are used depending on the training content. Our trainers are certified by the Speciality Coffee Association of Europe (SCAE).

Three-day group course CoffeeKnowledge

Day 1
The course begins with an introduction into green coffee by means of a presentation and different samples. Aside from various types, cultivation, harvest and different processing methods, the main focus lies on the effects of different coffee types, variations and roasting methods on the taste in the cup.

First the roasting process is described in theory with emphasis on different roasting methods, ways of heat transfer, their influence on the aroma development and basic knowledge of chemical and physical changes. The practical part starts with a short introduction into machine operation, followed by a detailed roasting demonstration by the trainer. Afterwards, participants roast the same green coffee under guidance (individually or in a team) and learn in which way single parameters affect different roasting results. Here, energy supply and colour-time correlation is particularly looked into.

Day 2
After a short repetition of the contents of day 1, participants learn about the correlation between color and time with regard to aroma development. Relations between the single factors are explained extensively using different types of green coffee. The participants then roast green coffee from different origins under guidance, to numerous results regarding colour and time. This part of the course focuses on the specific characteristics of different green coffee types.
During the concluding French Press tasting, the different results are explained and the effects of the individual parameters are analyzed.

Day 3
Detailed introduction into the process of blending in roast coffee processing. Participants get to know about the correlation between different temperatures, roasting profiles, color and time. The differences between blending-after-roasting and blending-before-roasting are identified and discussed. Also, different backgrounds and economic details are looked into. Detailed explanation of the standard cupping procedure on the basis of the coffees that were pre-roasted during the two-day-group training. Preparation and execution of a professional cupping session according to SCA standard. Furthermore, cupping forms and related technical terms are explained and aromas are defined by use of samples.

Accomplished qualification
Participants are able to create simple varieties of roast parameters and have the ability to describe chemical and physical changes within the process. Furthermore, they are capable of recognizing correlations between different roasting profiles and the actual blends as well as of creating blending recipes. Preparation and execution of a professional cupping session are further requirements for obtaining the certificate of completion.

Individual training

Alongside our detailed group training at our headquarters in Emmerich, you can also book individual training sessions. We would be happy to adapt these sessions to your personal needs and wishes. The courses convey all the important basic information about coffee roasting to you and/or your staff. Simply get in touch so that we can create your own customised training session.

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