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. The course will include interactive presentations on topics such as roasting theory, and Loring roaster thermodynamics. In addition, live roasting demonstrations and coaching.
This is the only time multiple Loring Certified Trainers have joined forces to offer a combined class, and a first-time ever event at Loring HQ. Class size is limited to 12 attendees to maximize interaction and optimize your learning experience. We expect this event to sell out quickly.
- 8-9am: Loring factory tour
- 9-11am: Principles of heat transfer
- 11am-1pm: Developing coffees – small variations translated to the cup (hands-on roasting)
- 1-2pm: Lunch
- 2-4pm: Designing profiles with Roast Architect
- 4-6pm: Cupping your coffee – Peer review and coaching (cupping)
- 8-10am: Designing coffee from the ground up – from green buying to the cup
- 10am-12pm: Tasting the profile – Cupping analysis of previous day’s roast (cupping)
- 12-1pm: Lunch
- 1-2pm: Roasting Styles and Experiences
- 2-4pm: Operations and Maintenance best practices
* 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 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”.
Michael de Renouard
Michael is Co-founder at THE FACTORY Roast Lab Copenhagen. He has been an SCA trainer since 2007, and an independent roast consultant since 2014. Michael has been roasting on Loring equipment since 2012. His production roasting experience includes Kontra Coffee (Copenhagen) and Solberg & Hansen (Oslo).
Robbie has been roasting since 1991, and he went on to found Joe Van Gogh Coffee. He is Loring’s first paying customer and bought his Kestrel 15 years ago – it is still humming along and is a workhorse in support of his businesses today.