Home / Collections / All Courses / Ikawa Roasting & Sensory Skills Course

Ikawa Roasting & Sensory Skills Course

Ikawa Roasting & Sensory Skills Course

Ikawa Roasting & Sensory Skills Course



This two-day course is aimed at students who are about to begin roasting or have some basic skills but want to learn more about roasting parameters and profiles. 

What to expect:

The idea behind this two-day course is to give you the tool kit for your future roasting so that you understand and can improve your coffee profiles. 

We aim to introduce you to develop a profile for your coffee that suits you and your market place.  

On this course, we will be using the Ikawa Professional Sample roaster. This way, we can look at all the stages of the roast and then asses and taste the differences. 

Course Schedule:

Day 1:

  • 10 am – General introduction, explanation of course layout, fire safety.
  • 10.30 – Taste:  solutions group calibration.  How do we think about taste and intensity in the same way.
  • 11 am – Roast Tasting – We will taste every minute during a roast – discuss these changes
  • 11.30 am – Roast Defect:  discuss a roast defect, including under roast and over roast
  • 12:  More tasting/cupping of single roast – Q & A session.
  • 1.0-1.30 - Lunch
  • 1.30 – Demonstration on the use of the roaster
  • 2:30 – 4.30 pm - Roasting the new coffee for Filter

DAY 2:

  • 10-10.30 – Introduction to the day
  • 10:30 – Cupping of previous days roasts and Discussion
  • 11:00 – Cupping the best coffee with different water and grind size
  • 11.20 – 12.00 – break – light lunch
  • 12.00 to 2.30 pm – Roasting for Espresso.

Pricing includes VAT, the SCA examinations and certification