When you join our Roasting Level 3 class you will gain the skills it takes to become a professional. You will be receiving the best tips and tricks for a professional - Mark Michealson, who was onyx’s main roaster for years.  Join us on June 10 - June 11 for two days of roasting training! This class is great to take after you take our SCI roasting and sensory level 2 course! 

FOCUS OF THE CLASS: 

•Advanced roast profiling for particular types of bean (processes, density, flavor-related attributes) and specific extraction methods.

•Blending and advanced sensory analysis for master roasters.

•Roast coffee quality improving programs: standardization of roasting and brewing

protocols;

•Developing roast coffee product portfolios and roast coffee menu upgrading;

•Hot and cold brew improvements and innovation;

•Coffee pairing with food and deserts;

•Outcompeting rival blends.