| location: | Coffeeton |
| date • time: | 30.04.26 • 12:00 |
Friends, we have a small favor — please take a short survey.
It will take less than 2 minutes of your time. No catches, we’ve timed it! :)
Thank you!
Click the link below to start the survey:
https://docs.google.com/forms/d/1ZzSXSja409YzCLuHEInlQW-x9N5O60X-iXeU1s-igXw/edit
| location: | Coffeeton HUB: Kyiv, 75A Yuliya Zdanovska Street |
| date • time: | 14.04.26 • 10:00 |
SCA Roasting Foundation
Two-day training program
Day 1 – Roasting Fundamentals and Physical Changes
(approximately 6–7 hours)
1. Introduction to coffee roasting:
- the role of roasting in the coffee value chain;
- what happens during roasting;
- the main goals of a coffee roaster.
2. Roasting terminology:
- charge temperature;
- turning point;
- rate of rise;
- development time;
- first crack / second crack;
- end temperature.
3. Roaster structure:
- main components of a roaster;
- drum;
- burner;
- temperature sensors;
- airflow system;
- pipes and cyclone;
- cooling tray.
4. Roast control
Main parameters:
- temperature;
- time;
- airflow;
- gas.
How to control the process
What a stable roast profile means
5. Physical changes during roasting:
- moisture evaporation;
- bean expansion;
- color change;
- degassing;
- mass loss.
Practice:
- roaster demonstration;
- basic roasting session;
- observing roasting stages;
- keeping a simple roast log.
Day 2 – Roasting process, sensory skills and safety
(6–7 hours)
1. Building a roast profile:
- profile structure;
- main stages;
- drying phase;
- Maillard;
- development;
- how to build a simple roast profile.
Practice:
- roasting with control points.
2. Using the roast profile:
- repeatability;
- stability control;
- roast curve analysis.
3. Critical events:
- first crack;
- end of roast;
- development time control;
- impact of development time.
4. Changes in bean structure:
- caramelization;
- Maillard reactions;
- internal bean structure;
- how it affects flavor.
5. Impact of roasting on flavor and aroma:
- acidity;
- sweetness;
- bitterness;
- body;
- aromatic compounds.
Practice:
- cupping coffees with different roast levels;
- basic sensory analysis.
6. Roast log:
- what to record;
- how to analyze a roast;
- stability control.
Practice:
- filling in the roast log.
7. Roaster safety:
- fire risks;
- chaff;
- smoke;
- ventilation;
- proper gas handling.
8. Cleaning and maintenance:
- cleaning schedule;
- cleaning drum;
- cleaning cyclone;
- chaff collector;
- airflow system.
Course completion:
- exam preparation;
- review of key topics;
- Q&A.
✔ Theoretical test
✔ Practical exercises
Instructor: AST trainer – Volodymyr Yefremov
Basic “Roasting Basic” coffee roasting course will take place at Coffeeton HUB on April 14–15 (8 hours per day). Price: 20,000 UAH
| location: | Coffeeton HUB: Kyiv, 75A Yuliia Zdanovska Street |
| date • time: | 18.03.26 • 10:00 |
We are opening enrollment for the course 🗒️
Sensory Intermediate
Trainer: Ruslan Karelashvili (AST trainer)
In this course we will gain in-depth practical and theoretical knowledge on the following topics:
1. The concept of the science of "Sensorics"
2. Sensory tests
3. Basic tastes
4. Aromas in coffee (working with a set from Le Nez du Cafe)
5. CVA protocol: analysis of concepts, cupping according to this protocol
6. Triangulations
7. Coffee Defects
Price: 20,000₴
Dates: March 18-19
Time: 10:00 AM - 6:00 PM
| location: | Our office: Kyiv region, Sofiivska Borshchahivka village, 18 Chornovola St. |
| date • time: | 07.03.26 • 11:00 |
SALE! Don’t miss your chance to buy coffee at special prices. Limited offer!
☕ Items on sale:
42350-G - Ethiopia Guji G3 Natural
Was: 11,35$
Now: 10,85$
39552-G - Timop Grade 1 Natural
Was: 13,00$
Now: 12,15$
11480 - Uganda FW Sironko 15+
Was: 11,65$
Now: 10,50$
81351-G - Indonesia Unsorted West Java
Was: 9,25$
Now: 8,99$
The offer is valid while stocks last.
| location: | Our office: Kyiv region, Sofiivska Borshchahivka village, 18 Chornovola St. |
| date • time: | 05.03.26 • 11:00 |
Cupping of the new arrival of coffee from Colombia by the supplier Cafe 100 Anos.
