From Bean to Cup – Master the Heart of Coffee Flavor

This program offers a rare opportunity to explore the roasting process and flavor science that shape every cup of coffee. Students learn about green coffee sourcing, bean composition, and the stages of roast development — including drying, browning, and crack phases.

With hands-on experience using sample roasters, participants will test different roast profiles, analyze roast curves, and understand how variables like temperature, airflow, and time impact flavor. In parallel, the sensory component introduces professional cupping protocols, aroma evaluation, and taste triangulation exercises.

This course is perfect for anyone considering a roasting career, working in quality control, or managing a café and seeking to build a deeper appreciation for their product and supply chain.

Key Topics Covered:

• Green coffee processing and bean evaluation
• Roast development stages and profiling techniques
• Roasting equipment operation and maintenance
• Cupping protocols and flavor mapping
• Sensory analysis: acidity, body, balance, and finish
• Sourcing, sustainability, and ethical buying principles