Mill City Roasters is partnering with the Collective. Mill City will host an onsite roasting course at our location to increase accessibility to Canadian students. This class is open to both US and Canadian roasters and there is no previous roasting experience required to attend.
Hands-on roasting on MCR-10 Commercial Gas Roasters
Guided group cuppings and green coffee evaluation
Collaborative learning with student-driven discussion
Certificate of Completion awarded to every student
Class Price: $800 USD
SCHEDULE
This class is hosted in collaboration with KW Coffee Collective in Kitchener, Southern Ontario, Canada.
Virtual Introduction Session taught via Zoom: Wednesday 11/02 1pm-5pm (Central)
In-Person Class at KW Coffee Collective facility: Friday 11/11 and Saturday 11/12 from 9am-4pm (Eastern)
CLASS OUTLINE
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We have formatted this class to focus on specific coffees as a roaster would experience them. We’ll start at the cupping table and evaluate a green coffee for defects, then participate in a sample cupping. Based on what we discover about the quality and flavor of the green, we will form roast plans for profiles and begin to execute them on production roasters.
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Breakout sessions will focus on core roaster competencies like brewing and extraction theory, techniques for building pre-blends, and roasting coffees with different processing techniques. We’ll also discuss business strategies for managing inventory and minimizing waste in the roastery.
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By utilizing KW Coffee Collective’s twin MCR-10 Roasters, students will work in small groups to roast production sized batches of coffee. Collaborating with each other, students will develop roast plans, manipulate the digital control panel, and practice high-level machine control with different coffees.
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Safe and effective operation of your equipment requires an understanding of your machinery and the roasting process. We’ll talk through common scenarios that require immediate attention as well as ongoing strategies to keep your machinery in top operational form. We’ll outline for you our daily, monthly, quarterly care schedule and give you advice on developing your own plan to keep your roastery (and business) up and running.
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Over and over, we’ll return to the cup to evaluate the real output of our effort. We’ll experience the flavor, mouthfeel and body of all of our roasts but we’ll specifically investigate students’ roasts of the same green coffee render differently in the cup. We’ll review the role that cupping protocol plays in your roasting and give you practical advice on how to establish a solid cupping practice for yourself.
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KW Collective is a commercial roastery and shared-use roasting facility. Working in their space will allow you to become familiar with other tools and equipment that are necessary to operate a commercial roastery. Students will have a chance to see what kind of equipment and installation considerations they might need in their own roasting space.