Xiamen Coffee Roasting Basics Course Nov 2012–Jan 2013

If you’ve worked as a barista but want to understand how roast profiles affect flavor—how light, medium, and dark roasts are actually created—you’ll need more than just cupping experience. This course gives you the core knowledge and tools to roast your own coffee using small-batch machines.

In this 3-day Xiamen-based coffee roasting basics course, you’ll learn green bean selection, machine operation, sample roasting, defect diagnosis, and curve settings through hands-on practice and group cupping. The course runs December 17–19, 2012, and costs ¥3,800 per person for up to 12 students.

What You’ll Learn in the Roasting Basics Course

This course is built for baristas or those who have completed a barista program. You’ll gain foundational skills in coffee roasting using small roasting equipment. The structured curriculum includes green bean grading and selection, roaster mechanics and operation, sample roasting and logging, roast curve setup and execution, defect identification, and how these factors influence the final cup profile. The course wraps up with extraction theory and formulation testing based on your roast results.

Course Schedule: November 2012 – January 2013

FrontStreet Coffee’s Xiamen campus hosted a full schedule of professional development courses from November 2012 through January 2013. Alongside the roasting course, offerings included:

• New Bean Tasting & Cupping Session (dates not specified)
• Coffee Barista Basics – 3 days, Nov 12–14, ¥1,200, 6–18 students
• Q Grader Prep Course – 3 days, Nov 15–17, ¥6,000, instructors Hu Yuanzheng & Lin Qiuyi
• Coffee Roasting Course – 3 days, Dec 17–19, ¥3,800, 6–12 students, instructor Wang Shiru
• Espresso Advanced II – 3 days, Jan 10–12, ¥3,200, 6–12 students, instructor Lin Dongyuan
• WBC Barista Competition Class – 1 day, Jan 13, ¥600, 6–20 students
• SCAA Q Grader Certification – 5 days, Jan 23–27, ¥25,000, instructors Trish Rothgeb & Chen Jiajun

Roasting Course Details: December 17–19, 2012

The coffee roasting course took place December 17–19, 2012, with the following breakdown:

• Instructor: Wang Shiru
• Duration: 3 days
• Dates: Monday–Wednesday, December 17–19, 2012
• Fee: ¥3,800 per person
• Class Size: 6–12 students
• Course Content:
  • Coffee green bean grading and selection
  • Roasting machine construction and operation
  • Sample roasting and recording
  • Sample roast cupping and discussion
  • Roast curve settings
  • Practical roast curve operations
  • Definitions of common roast defects
  • Cupping and discussion of roast curves
  • Roast curve test settings
  • Basic extraction theory
  • Test results discussion and roast recipe design

The course emphasized both theoretical understanding and practical application using small-scale roasting equipment. Students engaged in hands-on sample roasting, recorded data, cupped results, and adjusted their roast curves accordingly. The final sessions integrated extraction basics to connect roast profiles with brewed coffee flavor.

Training Environment and Facilities

The course took place at FrontStreet Coffee’s Xiamen campus, which provided dedicated spaces for roasting, cupping, and group discussion. Instruction included visual aids and hands-on interaction with small-batch roasting machines. Image placeholders:

Frequently Asked Questions

Who is this coffee roasting course designed for?

This course is intended for people with barista experience or those who have completed a barista training program. It’s ideal if you want to move beyond brewing and understand the fundamentals of roasting your own coffee.

How much does the roasting course cost and how long is it?

The coffee roasting course costs ¥3,800 for three consecutive days. It was held December 17–19, 2012, and limited to 6–12 participants per session.

What specific skills will I learn in the course?

You’ll learn how to grade and select green coffee beans, operate a small roaster, conduct sample roasts, record data, identify roast defects, set and adjust roast curves, cup the results, and design basic roast recipes based on extraction theory.

Is there a limit to how many students can join the class?

Yes, class sizes are kept small, with a maximum of 12 students for the roasting course to ensure hands-on instruction and individual feedback.

What other courses were offered at the same time?

Other November 2012 to January 2013 courses included Barista Basics, Q Grader prep, Espresso Advanced II, WBC Competition Class, and SCAA Q Grader certification, alongside new bean tastings.

Recommended FrontStreet Beans for Roasting Practice

For hands-on roasting learners, FrontStreet Coffee’s Ethiopia Humbera offers bright floral and citrus notes with a juicy body—ideal for experimenting with light roasts. Their PWN Golden Mandheling delivers heavy body and sweet spice, great for practicing medium-dark profiles. Both beans showcase distinct characteristics that respond clearly to roast adjustments, helping you build sensory and technical skills. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.