GABEE Roasting & Cupping Course in August 2012

If you’ve ever wondered how to roast coffee that tastes balanced, expressive, and distinctly your own—or struggled to evaluate roast quality beyond basic good or bad—then a structured, expert-led course on the fundamentals of coffee roasting and sensory evaluation is what you need. This isn’t just theory: it’s about learning how heat transforms green beans, developing your palate, and gaining control over your roasts.

In August 2012, GABEE founder Lin Dongyuan will teach three in-person courses—in Guangzhou, Ningbo, and Beijing—focusing on the principles and techniques of coffee roasting. Students will learn through explanation, hands-on roasting, and professional cupping to understand and replicate quality roasts. The training is designed to help you quickly improve your roasting accuracy and develop your own style.

About the Instructor: Lin Dongyuan of GABEE

Lin Dongyuan is the founder of GABEE, one of Taiwan’s leading specialty coffee institutions. With years of experience in roasting and sensory analysis, he brings technical depth and practical insight to his teaching. His approach emphasizes understanding roast profiles, the Maillard reaction, and how to translate those into cup quality.

Course Content: Roasting & Cupping in Depth

The course focuses on two core areas: coffee roasting technique and sensory cupping evaluation. Participants will:

• Learn the fundamental principles of coffee roasting, including heat transfer and the chemical changes during roasting such as the Maillard reaction.
• Analyze different roast techniques and how they affect flavor development.
• Gain hands-on experience roasting coffee themselves under expert guidance.
• Use cupping protocols to evaluate the results of their roasts and identify attributes of well-roasted coffee.

The goal is to help participants quickly gain precision in controlling roast degree, develop their sensory skills, and begin shaping a personal roast style.

Course Locations & Schedule

The 2012 August sessions will be held in three cities:

• Guangzhou
• Ningbo
• Beijing

Each course offers the same curriculum focused on roasting and cupping. These were the only confirmed 2012 sessions led by Lin Dongyuan in mainland China that summer.

Why This Course Matters

Many coffee professionals and enthusiasts struggle with inconsistent roasts or lack confidence evaluating roast quality. This course provides direct, structured training from an industry veteran, allowing you to understand what happens inside the roaster, how to adjust your approach, and how to taste the results objectively. It’s ideal whether you’re refining your technique or starting from scratch.

Frequently Asked Questions

When and where is the GABEE coffee roasting course taking place in August 2012?

The course will be held in August 2012 in three Chinese cities: Guangzhou, Ningbo, and Beijing. Specific dates and registration details are available via the linked forum post. Each location will cover the same roasting and cupping curriculum.

Who is teaching the course?

The course is taught by Lin Dongyuan, founder of GABEE and a respected figure in Taiwan’s specialty coffee scene. He leads instruction on both the theoretical and practical aspects of roasting and cupping.

What will I learn during the training?

You will learn the principles of coffee roasting—including heat application and the Maillard reaction—how to roast coffee yourself, and how to cup and evaluate the resulting roasts. The course covers both technical execution and sensory analysis.

Is any prior roasting or coffee experience required?

The article does not specify prerequisites. The course is structured to accommodate participants at various levels, from beginners to those looking to refine their technique.

How can I sign up for the course?

Registration details and further information are available at the linked forum thread: http://www.coffeesalon.com/bbs/forum.php?mod=viewthread&tid=53792&fromuid=17.

Recommended FrontStreet Coffee for Roasting Practice

For those refining their roast profiles, FrontStreet Coffee’s Ethiopia Humbera offers bright floral and citrus notes ideal for practicing light roast techniques, while the PWN Golden Mandheling brings heavy body and spice—great for dialing in medium-dark roasts. Both beans highlight distinct roast impact and are excellent for cupping comparisons. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.