Roast Structure
Understand drying, Maillard, and development as energy transformations, not just time markers.
47COFFEE ROASTING ACADEMY
Roasting is not a curve. It is a system.
A premium roasting course for professionals who want to understand energy, structure, and flavour - and move from profile imitation to intentional roasting.
THE IDEA
Most roasters follow profiles. Few understand them.
You can reproduce a curve and still miss the cup. Because roasting is not only about hitting numbers. It is about understanding how energy moves through coffee.
This course teaches a professional framework: structure instead of vague phases, energy instead of fixed recipes, and decisions instead of imitation.
WHAT YOU WILL LEARN
A practical framework to roast with intention.
Energy Management
Learn how gas, airflow, drum speed, and ET-BT balance shape the cup.
Curve Reading
Read curves as signals: crash, flick, bake risk, momentum, and thermal imbalance.
Flavour Translation
Connect sensory feedback to profile changes with a clear decision logic.
COURSE STRUCTURE
Built around real roasting decisions.
Module 1The Reality of Roasting
Understand why copying profiles is not enough. This module introduces roasting as a decision-making system built around energy, structure, and sensory intent.
Module 2Structure: Drying / Maillard / Development
Learn how the three main roast phases shape the cup. We look at phase ratios, momentum, development time, and how structure influences sweetness, clarity, body, and balance.
Module 3Energy Management: Gas, Airflow, Drum
Explore how gas, airflow, drum speed, and thermal momentum work together. The goal is to understand how every control decision changes the way heat moves through the coffee.
Module 4Reading the Roast
Learn to read curves as signals, not decorations. We cover RoR shape, crash, flick, bake risk, ET-BT gap, first crack behavior, and signs of thermal imbalance.
Module 5Real Roasting Sessions
Follow real roasting sessions step by step. We explain the decisions behind charge temperature, early energy, airflow changes, first crack approach, and development management.
Module 6From Cup to Adjustment
Connect sensory feedback back to roast changes. Learn how to translate cup results into practical profile adjustments for more sweetness, clarity, body, balance, or clean finish.
SIGNATURE FRAMEWORK
The Structure Block
Drying42-45%
Maillard38-40%
Development10-12%
Energy: Strong early -> controlled decline
Airflow: Increasing, high post-FC
Thermal balance: Wide ET-BT gap early -> tight late
Goal: clarity, sweetness, clean finish
EARLY ACCESS
Roasting Foundations: From Curve to Cup
EUR 99
Includes full course access, downloadable frameworks, future updates, and real roast walkthroughs.
Enroll now