Roasting Class

Kelas ini khusus dibuka bagi anda yang ingin memulai atau sudah menjalankan usaha kopi dan berkeinginan untuk mengembangkan usaha kopi di bidang produksi/sangrai baik skala kecil maupun skala menengah.

Our Class is specifically designed for those who want to start or are already running a coffee business and wish to develop a coffee business in the production/roasting in both small or medium scale.

Seiring bertumbuhnya konsumsi kopi dalam negeri yang begitu pesat dalam 5 tahun terakhir yang bisa dilihat dari fenomena Coffee Shop/Kedai Kopi yang berjamuran, baik coffee shop sekelas Starbucks Coffee ataupun kedai kopi kepada angkringan yang bisa kita temui hampir di setiap sudut kota. Situasi ini mendorong para pengusaha kopi lokal untuk lebih bervariasi dalam menawarkan produk kopi kepada customer, salah satunya adalah memaksimalkan hasil roastingan kopi yang mana sangat mempengaruhi secangkir kopi yang kita konsumsi.

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Along with the rapid growth of domestic coffee consumption in the last 5 years, it can be seen from the phenomenon of numerous coffee shops that have opened. From the coffee shop in the class of Starbucks Coffee or small coffee stand that we can find almost every corner of the city.

This situation encourages local coffee entrepreneurs to be more creative in offering their products to customers, one of which is to maximize the result of coffee roasting which greatly affects the cup of coffee we consume.

 

What’s included in the class fee :

  •       Green Beans for roasting and cupping practice
  •       Comprehensive theory and practice session
  •       Advanced Equipment to enhance practice experience
  •       Material Book
  •       Certificate
  •       Lunch
  •       Class will be held while adhering to Covid-19 Health Protocol
  •       Roasting Apron
  •       Cupping Spoon

 

Price :

  •       IDR 5.000.000 Nett
  •       Discount IDR 1.000.000Nett Valid for one person for every purchase of WE Coffee Roaster.

 (Terms and Conditions Applied)

 

 

Terms and Conditions :

Pembatalan Pendaftaran Kelas oleh peserta :

14 hari sebelum Kelas Roasting dimulai, peserta berhak mendapatkan 100% dana kembali.

7-13 hari sebelum Kelas Roasting dimulai, peserta berhak mendapatkan 50% dana kembali.

Mulai 6 hari sebelum Kelas Roasting dimulai, peserta tidak berhak mendapatkan refund tetapi kelas akan diganti.

 

(Peserta akan disarankan untuk menjadwal ulang kelas ke batch selanjutnya)

****

WE Roasting class are eligible for 100% refund up to 14 days before the class mentioned date.

Between 7 to 13 days prior to the Roasting Class are eligible for 50% refund.

From 6 days prior to the Roasting Class mentioned date, it is nonrefundable but replaceable.

( participants will be advised to reschedule the Class to the next open batch.)

 

ROASTING CLASS ACTIVITY IN A GLANCE

Day 1 Coffee & Machine Fundamental

Pertemuan pertama, para peserta akan diperkenalkan kepada gambaran besar industri kopi baik di Indonesia dan di Internasional, pemahaman akan sifat dasar dan biologis dari masing-masing spesies biji kopi, pemilihan biji kopi sesuai dengan standar SCAA, praktek roasting untuk menemukan intensitas dari beans yang sama dan mengevaluasi dari hasil roasting tersebut.

In the first meeting, participants will be introduced to the broad view of the coffee industry both in Indonesia and Internationally, understanding the basic and biological characteristics of each coffee bean species, selecting coffee beans according to SCAA (Specialty Coffee Association of America) standards, roasting practices to find the intensity of the same beans and evaluate the roasting results.


Bahasa - Key Point Lesson :

  1. Coffee 101
  2. Green bean Fundamental
  3. Principle pre-roasting
  •       Pre-Roasting Safety Protocol
  •       Heat Transmission
  •       Roasting Technologies
  •       Perubahan Kimia pada proses Roasting
  •       Mencari Target Cup
  1. Hands on Sample Roasting
  •       Operasional Mesin
  •       Level Roasting
  1. Cupping Basic

 

English - Key Point Lesson :

  1. Coffee 101
  2. Green bean Fundamental
  3. Principle pre-roasting
  •       Pre-Roasting Safety Protocol
  •       Heat Transmission
  •       Roasting Technologies
  •       Chemical alteration on Roasting Process
  •       Determine Target Cup
  1. Hands on Sample Roasting
  •       How to operate machine
  •       Level Roasting
  1. Cupping Basic


 

Day 2 Intermediate Roasting

Pertemuan kedua, para peserta akan diperkenalkan kepada gambaran sistem dari mesin roasting beserta kelebihan dan kekurangan dalam sebuah mesin roasting di sistem tertentu, modulasi profile roasting penjelasan setiap fase roasting dan dampak terhadap hasil akhir dan mengevaluasi atas profile roasting yang dilakukan, serta pemahaman dalam mensortasi good green bean vs bad green bean.

In the second meeting, all participants will be introduced to an overview of the roasting machine system along with the advantages of a roasting machine in a certain system, modulation of the roasting profile, explaining each roasting phase and its impact on the final result and evaluating the roasting profile carried out, as well as understanding in sorting good green bean vs bad green bean.


Key Point Lesson :

  1. Teknologi dalam industri “Roasting Kopi”
    1. Roast Planning
    2. Roast Profiling
  2. Hands on roasting machine
  3. Roasting Evaluation by Cupping

 

Key Point Lesson :

  1. Technology in “Coffee Roasting” Industry
    1. Roast Planning
    2. Roast Profiling
  2. Hands on roasting Machine
  3. Roasting Evaluation by Cupping

Day 3 Roasting for Perfection

Pertemuan ketiga, para peserta akan diperkenalkan dengan berbagai macam beans dari origin yang berbeda dan peserta akan diberikan pemahaman bila peserta mendapatkan remedial beans dan bagaimana cara menangani beans tersebut, melakukan blending untuk menemukan good cup for espresso dan tips penyimpanan roasted beans dan perawatan mesin.

In the third meeting participants will be introduced to various kinds of beans from different origins and participants will be given an understanding if they get remedial beans and how to handle these beans, blending to find good cups of espresso and tips for storing roasted beans and machine maintenance.

 

Key Points Lesson :

  1. Hands on Roasting production for blending
  2. Blending for perfection
  •       Blending Basic
  •       Blending for Espresso
  1. Blending Evaluation
  2. Post Roasting
  •       Degassing
  •       Packaging
  •       Storage

DESCRIPTION

Kelas ini khusus dibuka bagi anda yang ingin memulai atau sudah menjalankan usaha kopi dan berkeinginan untuk mengembangkan usaha kopi di bidang produksi/sangrai baik skala kecil maupun skala menengah.

Our Class is specifically designed for those who want to start or are already running a coffee business and wish to develop a coffee business in the production/roasting in both small or medium scale.

Seiring bertumbuhnya konsumsi kopi dalam negeri yang begitu pesat dalam 5 tahun terakhir yang bisa dilihat dari fenomena Coffee Shop/Kedai Kopi yang berjamuran, baik coffee shop sekelas Starbucks Coffee ataupun kedai kopi kepada angkringan yang bisa kita temui hampir di setiap sudut kota. Situasi ini mendorong para pengusaha kopi lokal untuk lebih bervariasi dalam menawarkan produk kopi kepada customer, salah satunya adalah memaksimalkan hasil roastingan kopi yang mana sangat mempengaruhi secangkir kopi yang kita konsumsi.

Along with the rapid growth of domestic coffee consumption in the last 5 years, it can be seen from the phenomenon of numerous coffee shops that have opened. From the coffee shop in the class of Starbucks Coffee or small coffee stand that we can find almost every corner of the city.

This situation encourages local coffee entrepreneurs to be more creative in offering their products to customers, one of which is to maximize the result of coffee roasting which greatly affects the cup of coffee we consume.

 

What’s included in the class fee :

  •       Green Beans for roasting and cupping practice
  •       Comprehensive theory and practice session
  •       Advanced Equipment to enhance practice experience
  •       Material Book
  •       Certificate
  •       Lunch
  •       Class will be held while adhering to Covid-19 Health Protocol
  •       Roasting Apron
  •       Cupping Spoon

 

Price :

  •       IDR 5.000.000 Nett
  •   Discount IDR 1.000.000Nett Valid for one person for every purchase of WE Coffee Roaster.

 (Terms and Conditions Applied)

 

 

Terms and Conditions :

Pembatalan Pendaftaran Kelas oleh peserta :

14 hari sebelum Kelas Roasting dimulai, peserta berhak mendapatkan 100% dana kembali.

7-13 hari sebelum Kelas Roasting dimulai, peserta berhak mendapatkan 50% dana kembali.

Mulai 6 hari sebelum Kelas Roasting dimulai, peserta tidak berhak mendapatkan refund tetapi kelas akan diganti.

 

(Peserta akan disarankan untuk menjadwal ulang kelas ke batch selanjutnya)

****

WE Roasting class are eligible for 100% refund up to 14 days before the class mentioned date.

Between 7 to 13 days prior to the Roasting Class are eligible for 50% refund.

From 6 days prior to the Roasting Class mentioned date, it is nonrefundable but replaceable.

( participant will be advised to reschedule the Class to the next open batch.)

 

ROASTING CLASS ACTIVITY IN A GLANCE

Day 1 Coffee & Machine Fundamental

Pertemuan pertama, para peserta akan diperkenalkan kepada gambaran besar industri kopi baik di Indonesia dan di Internasional, pemahaman akan sifat dasar dan biologis dari masing-masing spesies biji kopi, pemilihan biji kopi sesuai dengan standar SCAA, praktek roasting untuk menemukan intensitas dari beans yang sama dan mengevaluasi dari hasil roasting tersebut.

In the first meeting, participants will be introduced to the broad view of the coffee industry both in Indonesia and Internationally, understanding the basic and biological characteristics of each coffee bean species, selecting coffee beans according to SCAA (Specialty Coffee Association of America) standards, roasting practices to find the intensity of the same beans and evaluate the roasting results.


Bahasa - Key Point Lesson :

  1. Coffee 101
  2. Green bean Fundamental
  3. Principle pre-roasting
  •       Pre-Roasting Safety Protocol
  •       Heat Transmission
  •       Roasting Technologies
  •       Perubahan Kimia pada proses Roasting
  •       Mencari Target Cup
  1. Hands on Sample Roasting
  •       Operasional Mesin
  •       Level Roasting
  1. Cupping Basic

 

English - Key Point Lesson :

  1. Coffee 101
  2. Green bean Fundamental
  3. Principle pre-roasting
  •       Pre-Roasting Safety Protocol
  •       Heat Transmission
  •       Roasting Technologies
  •       Chemical alteration on Roasting Process
  •       Determine Target Cup
  1. Hands on Sample Roasting
  •       How to operate machine
  •       Level Roasting
  1. Cupping Basic


 

Day 2 Intermediate Roasting

Pertemuan kedua, para peserta akan diperkenalkan kepada gambaran sistem dari mesin roasting beserta kelebihan dan kekurangan dalam sebuah mesin roasting di sistem tertentu, modulasi profile roasting penjelasan setiap fase roasting dan dampak terhadap hasil akhir dan mengevaluasi atas profile roasting yang dilakukan, serta pemahaman dalam mensortasi good green bean vs bad green bean.

In the second meeting, all participants will be introduced to an overview of the roasting machine system along with the advantages of a roasting machine in a certain system, modulation of the roasting profile, explaining each roasting phase and its impact on the final result and evaluating the roasting profile carried out, as well as understanding in sorting good green bean vs bad green bean.


Key Point Lesson :

  1. Teknologi dalam industri “Roasting Kopi”
    1. Roast Planning
    2. Roast Profiling
  2. Hands on roasting machine
  3. Roasting Evaluation by Cupping

 

Key Point Lesson :

  1. Technology in “Coffee Roasting” Industry
    1. Roast Planning
    2. Roast Profiling
  2. Hands on roasting Machine
  3. Roasting Evaluation by Cupping

Day 3 Roasting for Perfection

Pertemuan ketiga, para peserta akan diperkenalkan dengan berbagai macam beans dari origin yang berbeda dan peserta akan diberikan pemahaman bila peserta mendapatkan remedial beans dan bagaimana cara menangani beans tersebut, melakukan blending untuk menemukan good cup for espresso dan tips penyimpanan roasted beans dan perawatan mesin.

In the third meeting participants will be introduced to various kinds of beans from different origins and participants will be given an understanding if they get remedial beans and how to handle these beans, blending to find good cups of espresso and tips for storing roasted beans and machine maintenance.

 

Key Points Lesson :

  1. Hands on Roasting production for blending
  2. Blending for perfection
  •       Blending Basic
  •       Blending for Espresso
  1. Blending Evaluation
  2. Post Roasting
  •       Degassing
  •       Packaging
●        Storage