Loring Master Class

Attention: Loring Master Class is sold out for our February 20-21, 2020 dates. If you want to be the first to know about future master classes, fill out the registration form at the button below, and you will be added to our early bird invite list.

This 2-day event is for roasting professionals who are interested in increasing their proficiency with Loring roasters. There will be a strong focus on profile development and how to maximize the unique features of Loring roasters to get the most from your coffees. This hands-on course will include 1-on-1 and group coaching on the roasters, as well as interactive presentations on topics such as roasting theory and Loring roaster thermodynamics. This event will take place at Loring HQ and will be taught by Loring Certified Trainers, Rob Hoos and Jan-Cort Hoban.

Class size is limited to 12 attendees to maximize interaction and optimize your learning experience. As with our previous Loring Master Class, we expect this event to sell out quickly.

Register Now


Day 1: Thursday, February 20

8-9 a.m.  |  Breakfast and Loring Factory Tour

9-11 a.m., and 11 a.m.-1 p.m. |  ROTATIONS:

2 hrs: Principles of Heat Transfer 

    • General Heat Transfer Concepts
    • Specific Heat Transfer / Loring
    • TAP and Profile Management 
    • Machine Size Management

2 hrs: Advanced Screen Operation/Batch Setup

    • Full coverage of settings and interface
    • Air-Cool operation and settings
    • Charging for multiple batch-sizes

1-2 p.m. Lunch

2-4 p.m., and 4-6 p.m.  |  ROTATIONS:

2 hrs: Roast Architect and Automation

    • How to use Roast Architect
    • Getting the most out of your automation

2 hrs: Hands-on Roasting

    • Group work and application of morning lecture material
    • Friendly competition w/ prize

6:30 p.m. Dinner


Day 2: Friday, February 21

7:30 a.m. Breakfast

8-10 a.m. Flavor Development and Roast Planning: Quality Assurance and Quality Control

10 a.m.-12 p.m.  |  ROTATIONS:

1 hr: Cupping of Previous Day’s Group Work

    • Emphasis on QA/QC Procedures for production
        • Triangulation
        • Difference from Control
        • Comparing Objective Data to Cupping Result

1 hr: Maintenance and Tips w/ Scott Robinson of Loring

12-1 p.m. Cupping of Student-Provided Coffees

    • Roasted samples attendees bring from home
    • Cupping, profile review and evaluation

1-2 p.m. Lunch

2-6 p.m. Hands-on Roasting

    • 30 minute planning session
    • Opportunity for 1-on-1 instruction time

* Subject to change without notice.


There are no hard prerequisites, but this course is specifically designed for coffee professionals looking to take their Loring roasting experience to the next level. Prior production experience on a Loring roaster is highly recommended. This is not an introduction to roasting course. This course is not affiliated with the SCA learning program.


All sessions are held at Loring Smart Roast headquarters. Loring is located in Santa Rosa, California, 50 miles North of San Francisco in the heart of Sonoma wine country. Loring Smart Roast, Inc. 3200 Dutton Ave Suite 413 Santa Rosa California 95407 (50 miles North of San Francisco)

Rob Hoos

Rob is an independent coffee roasting consultant as well as director of coffee for Nossa Familia (Portland). He has served as an SCA Lead Instructor for Roaster classes as well as a member of the Roasters Guild Education Committee. He’s also author of “Modulating the Flavor Profile of Coffee: One Roaster’s Manifesto”.

Rob Hoos

Jan-Cort Hoban

Founder, Head Roaster and Green Coffee Buyer at Mr. Hoban‘s Coffee Roastery in Hamburg, Germany, Jan-Cort has over 15 years of experience in the specialty coffee industry. One of the first operators of a Loring S35 Kestrel in Germany, Jan-Cort is also a proponent of transparency in green coffee sourcing.

Price and Terms

The course is $1,500 USD. Payment in full is required to secure a space. First-come, first-served. All sales are final. Course fees are non-refundable. Register Now