Online Roaster Training
Diedrich Specialty Roasting INtroduction
This 3-hour live online course will take you through a Diedrich IR series roaster.
This course is designed for those interested in learning more about the basics of their existing Diedrich roaster, or those looking to purchase a Diedrich Specialty Roaster.
Course Overview:
- Introduction to the chemical and physical changes that occur during roasting
- Educate and advise the proper protocols for starting up your roaster
- Get your equipment ready for roasting (seasoning)
- Explore and learn a few basic roast profiles
- Finish with a deep dive into preventative maintenance and care of your equipment
Course start time: 7am PT / 8am MT / 9am CT / 10am ET
Mike Ebert
Firedancer Coffee Consultants
Mike Ebert is founder of Firedancer Coffee Consultants, dedicated to helping clients create a personalized strategy to ensure long-term success. He works primarily with roasters, producers and retailers, drawing from his extensive experience in all facets of the specialty coffee supply chain to guide clients in reaching their potential.
Ebert is an Authorized SCA Instructor holding the Professional level certificates for Roasting, Sensory Skills, Green Coffee and Brewing. He also serves as Co-Chair for the SCA Education Advisory Council. Additionally, Mike is a certified Lead Instructor for the FSMA/HACCP Preventative Controls Qualified Individual (PCQI) program and has created a food safety course specifically for coffee roasters.
Additional Course Offerings
Roasting Foundation Course Description
The Roasting Foundation course gives the learner an understanding of the roasting process, including the physical changes that take place during the process, and how to control sensory aspects of the coffee by roasting light or dark.
Learners will also gain an understanding of the basic structure of the roasting machine, and general maintenance and fire prevention.
This course is taught online before roasting intermediate, with the goal of giving you a head start on your roasting education and to make the in-person class more effective.
Green Foundation Course Description
The Green Coffee Foundation course is designed to introduce basic concepts regarding the consuming side of green coffee.
Participants will learn about the specialty coffee supply chain from seed to cup, including cultivation, harvesting, processing, drying, shipping, storage, and delivery.
The principles of coffee growing, processing, grading, and trade and portfolio management are also explored. This course is designed for individuals with no previous experience with the green coffee part of the supply chain. The goal is to help you develop strong relationships with the green coffee supply chain.
Sensory Foundation Course Description
The Sensory Skills Foundation course explores the essentials of sensory evaluation in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers insight into identifying specialty coffee qualities, as well as an overview of how to implement this in business. The goal is to help you make objective decisions when looking for things you like (subjective).
Roasting Intermediate Course Description
The Roasting Intermediate course builds upon the introductory concepts of the Foundation course. It is ideal for someone who has roasting and desires to gain a deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profile and sensory expression, and the impact of development time. Learners will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that occurs during the roast. Thereafter there will be an introduction to sample roasting and a review of safety and maintenance protocols in the roasting plant. The goal is to allow you to create a profile on a coffee that tastes good, be able to replicate it (so it will taste the same every roast) and to communicate the profile (log the roast so someone else can roast it the same).