A real shift
Plan roasts against orders, warm up the roaster, run batches while logging curves and tasting through cupping. Then packing, dispatch and cleaning.
Skills that matter
- Roast profiling
- Cupping and sensory skills
- Green coffee knowledge
- Machine operation and safety
- Batch records
Qualifications
- SCA Roasting Foundation, Intermediate and Professional
- SCA Sensory Skills
- CQI Q Arabica Grader (advanced)
Where it leads
- Coffee roaster
- Head roaster
- Green coffee buyer
- Starting a roastery
What we'd ask on the show
- Farm to cup: who gets paid
- The science of a roast curve
- Small roasteries versus big chains