"Roasting Defects" Workshop with Volodymyr Yefremov in Lviv | September 29

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"Roasting Defects" Workshop with Volodymyr Yefremov

location:	Lviv, 202 Striiska St, KREDENS Duck’s Lake
date • time:	29.09.26 • 12:00

After the exhibition - don't leave yet! 👀

We've prepared something cool for you and decided to stay in Lviv a bit longer.

On 29.09, we will hold a "Roasting Defects" workshop with Volodymyr Yefremov (SCA Judge Coordinator Ukraine, AST Roasting, Q Grader, and Certified Roasting Judge).

P.s. Volodymyr's full roasting course costs 20,000-40,000 ₴

We will analyze roast defects, learn to identify them in the cup, and evaluate them sensorially. We'll talk about different profiles, their characteristics, and their impact on flavor.

In short, three hours of practical immersion into roasting.

Plus, a presentation of the laboratory by Kredens awaits you 👀

📅 29.09 | 12:00-15:00
📍 KREDENS Duck's Lake
💸 Donation from 200 UAH

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"Roasting Defects" Workshop with Volodymyr Yefremov

Lviv, 202 Striiska St, KREDENS Duck’s Lake

already completed

Cupping CHERNIVTSI

location:	Chernivtsi, Bacara, 94 Nezalezhnosti Ave
date • time:	12.09.26 • 11:00

CHERNIVTSI!
Now we are in western Ukraine a bit more often thanks to our Anastasiya Slyusar 🤝

So we invite you to our CUPPING! A tasting of vibrant lots from Kenya, Rwanda, and Costa Rica with various processes awaits you, as well as exclusive Geisha cascara and a Decaf option.

Date: 12.09
Time: 11:00 AM
Location: Chernivtsi, Bacara, 94 Nezalezhnosti Ave

As always, it’s going to be full of good vibes and delicious coffee. Don't miss it!

Capping

Roasting Intermediate Course by AST Trainer Volodymyr Yefremov

location:	Coffeeton HUB: Kyiv, 75A Yuliya Zdanovska Street
date • time:	04.09.26 • 10:00

We are opening enrollment for the coffee roasting course!

Instructor: AST Trainer – Volodymyr Yefremov

Intermediate Level:

ROAST PROFILE

- Measurements and variables that form the roast profile
- Impact of heat and temperature on the profile
- Roast logging and documentation
- Color: measurement and its significance
- Roasting to color
- Sensory analysis: impact on flavor and color
- Identifying and documenting sensory characteristics
- Evaluation of green coffee and roasted coffee
- Relationship between development time and flavor
- Interrelation between roast profile and color
- Terminology

PHYSICAL CHANGES

- Chemical and physical changes during roasting
- Rate of Rise (RoR) fundamentals and forecasting
- Weight and volume changes: basic principles, calculation, and comparison
- Changes in size, density, and moisture

ROASTER COMPONENTS

- Drum and fluid-bed roasters
- Thermodynamics fundamentals in coffee roasting
- Heat transfer

SAMPLE ROASTING

- Purpose of sample roasting programs
- Types of sample roasters
- Sample process and sensory evaluation

SAFETY AND MAINTENANCE

- Preventative maintenance protocols
- Occupational health and safety
- Storage conditions for green and roasted coffee

Course duration – 3 days:
• Day 1 – theory
• Days 2 & 3 – practice + exam.

Time: daily from 10:00 to 18:00
Price: 40500₴

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Cupping LVIV 21.08

location:	Lviv, Frantisek Rzhegorzh St., 21
date • time:	21.08.26 • 12:00

LVIV!

We invite you to a grand coffee tasting session by Coffeeton!

On August 21, we are meeting at the cozy OChi city cafe to taste rich coffee lots from the world's best coffee-growing regions. A variety of washed, natural, and honey processings from Colombia, Costa Rica, Guatemala, Rwanda, and Ethiopia await you, along with great Decaf options for those who enjoy flavor without extra caffeine.

Gather your friends and come explore new coffee profiles with us!

Date: August 21
Time: 12:00 PM

Capping

Course BARISTA INTERMEDIATE with AST Trainer Ruslan Karelashvili

location:	Coffeeton HUB: Kyiv, 75A Yuliia Zdanovska Street
date • time:	06.08.26 • 10:00

Barista Intermediate Course
with AST Trainer Ruslan Karelashvili

A professional course for baristas who want to reach a new level of skill, understand the physical and chemical processes of extraction in depth, and master working with professional equipment.

Course program:

- Design and types of espresso grinders
- Design and types of espresso machines
- Espresso: definition and recipe
- Theory of extraction
- Espresso machine calibration: water pressure and temperature, their impact on extraction
- Espresso Compass
- Milk texturing: foaming, storage, pouring, basic latte art (practice)
- Impact of roast level on extraction
- Espresso-based beverages (practice)
- Cleaning and daily maintenance of coffee equipment

With the opportunity to receive an SCA certificate after completing the course and successfully passing the exam in this discipline!

Date: August 6-7
Price: 20 000 incl. VAT

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