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Specialty Coffee Roasting Course, October 21-22

Roastress Coops

Saturday, October 21, 2017 at 8:30 AM - Sunday, October 22, 2017 at 4:00 PM (AEDT)

Specialty Coffee Roasting Course, October 21-22

Ticket Information

Ticket Type Remaining Sales End Price * Fee Quantity
Roasting Course Admission
The cost of this ticket is for 1 person and covers participation in a 2 Day, Specialty Coffee Roasting Course. All materials for the course (green bean etc.) are provided.
6 Tickets Oct 20, 2017 A$1,094.50 A$0.00
* Prices include GST

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Event Details

Roastress Coops and Proud Mary Coffee are teaming up to deliver a Kick-Ass

Specialty Coffee Roasting Course!


Only 6 spots per course to ensure maximum time and attention can be given to all attendees


This course aims to provide basic, foundation knowledge and practical, hands-on experience in roasting Specialty Coffee for coffee industry professionals and even coffee enthusiasts looking to improve their current skills and knowledge. 

Regardless of experience, through the set roasting task, this course is tailored to meet & satisfy all learning needs and skill sets.

The 2 day course will include:

  • Green Bean Evaluation - region/origin, variety, process, screen size, moisture, density
  • Roaster Operations – sytems, procedures and protocols
  • Roasting Process - principles of coffee roasting – key events/checkpoints, heat transfer & better understanding roast systems, chemical and physical reactions, RoR, development ratio, profile data analysis, manual profile logging & profile data logging with Cropster
  • Roast Profiles and Degrees of Roast – espresso vs filter vs sample
  • Measuring, Cupping and Interpreting Roast Results

Times for Course:

Saturday: 8.30am - 5.00pm: Green Bean Grading & Analysis; Theory & Practical Roasting Tasks

Sunday: 8.30am - 3.30/4pm: Cupping/Tasting/Analyzing; Practical Roasting 


What You Learn 

• Operation of Specialty Coffee roasting machines – Proaster sample roaster & Probat UG15

• Roasting Process and Roast Profiles - how to control a roast in order to achieve optimum cup character for specialty grade, single origin coffees by logging data both manually and with Cropster

• How to ‘Cup’ and Evaluate roasted coffees and taste roasting qualities, faults and differences between various roast profiles – espresso vs filter vs sample - all using SCA industry standard protocol.

What You Get

* Equilibrium Master Roasters Certificate of Attendance

• Practical, hands-on experience in roasting Specialty Coffee using professional, specialty coffee roasting equipment, green beans and techniques. 

• Foundation knowledge and expert advice from a Specialty Coffee Roasting Professional

• All green bean and Industry relevant documents (cupping/roast profile data sheets etc.) are provided
* You may take home as much of the roasted coffee as you like from the roasting exercises
*You will be added to a closed Facebook Networking Group where you can continue to stay in touch with fellow attendees post course
* A great learning environment where, through collaboration and teamwork, you can vastly improve your roasting skills as you work through the roasting & analyzing tasks individually and together! 
*Awesome catering from Mama Chomp!



OH&S requirements

  • Due to the production and roasting environment ensure you are prepared for warm, dusty and noisy conditions.
  • There are hot, moving parts on the coffee roasters. Participants must be attentive and aware at all times – especially when operating the roasting equipment.
  • There will be some lifting and light physical activity involved.
  • Covered in shoes must be worn and long hair must be tied back


Dietary Requirements

  • Morning/Afternoon Tea and Lunch will be provided. If there are any dietary requirements please advise the organiser.



 * Education is everything. Don’t ever stop learning. It will be the best thing for your career as a roaster to do Anne’s roasting course! Richard - Silipo Coffee 


 * Thanks again for all your help! Our roast profiles have improved out of sight after doing the course. I learnt sooo much and really thank you for sharing so much of your knowledge and passion with us. It means a lot. Dan – Melbourne


* Our coffee roasting weekend after the course was awesome!!! We used so much of the info from the roasting course. Thanks to you, we are on our way to becoming better roasters!!! Sam & Dan - Ground and Pound Coffee


 *Just wanted to say thank you once again for the weekend, it was great to be exposed to some great info and the opportunity to use a variety of different roasters. Michael - Cabrito Coffee


  * I'm working over my roaster at the moment busting out a 30kg order. I'm not joking when I say I'm getting some of the best results I've ever had!!

 I seriously can't be happier Anne! I'm now super, super excited!! Initially I was hesitant to come to the course because I thought that $1000 could be better spent elsewhere. But I'm so, so glad now, that's $1000 of beans I would have butchered previously and now I have a solid base of knowledge to steer me in a better direction than where I was going.

I’m so glad I was able to partake in this course. The abundance of knowledge was priceless. For once I got to nerd out with other like-minded people! Thank you so much!! Brendon - Melbourne




What are my transport/parking options getting to the event?

On Saturdays the street meters are active so parking is available behind Aunty Pegs. On Sunday parking meters are not active and there is plenty of parking on Wellington St.


What can/can't I bring to the event?

If you have a particular green bean you wish to roast then by all means bring that along.


 Can I update my registration information?



Do I have to bring my printed ticket to the event?

Yes, or at least have access to your confirmation email on your phone.


What is the refund policy?

I appreciate your choice of Equilibrium Master Roasters for your coffee education, and the course pricing reflects the following:

The quality of the training provided. Pre-class preparation.The quality of the equipment & the cost of materials used.Small class sizes.Spots are deliberately limited to ensure an optimum, practical, hands-on learning experience. Once your booking is confirmed and your payment is cleared, I begin the process of preparing your class. However, I understand events or illness may require that you reschedule or cancel your booking.

Refund Policy: Course fees are fully refundable if training is cancelled at least 7 days prior to course commencement. A $200 cancellation fee is deducted from refund for cancellations received less than 7 days prior to course commencement. No cancellation is available with less than 2 business days’ notice, however you may reschedule with applicable rescheduling fees.

Reschedule Fees: No fee is applicable if rescheduling is requested at least 7 days prior to course commencement. A $200 rescheduling fee is applicable if rescheduling is requested less than 7 days prior to course commencement.


The name on the registration/ticket doesn't match the attendee. Is that okay?

This will be acccepted only with a written/verbal confirmation from the person whose name is on the registration stating that the attendee is eligible to use that ticket.


Have questions about Specialty Coffee Roasting Course, October 21-22? Contact Roastress Coops

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When & Where

Aunty Peg's/Proud Mary Coffee Roasters
200 Wellington Street
Collingwood, VIC 3066

Saturday, October 21, 2017 at 8:30 AM - Sunday, October 22, 2017 at 4:00 PM (AEDT)

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Roastress Coops




With over 23 years working in the Coffee Industry, Anne has gained experience in many areas of the industry - as Barista, Café Owner/Manager, National Trainer & Assessor, to Head Roaster & Roasting Production Manager - from a grass roots level through to a national and international corporate level.


Anne has also competed in, won and judged State and National Barista, Cup Tasting and Roasting competitions in both Australia (ASCA) and the USA (NERBC, USBC & RG).


After completing the SCAA Cupping Judge & Q Graders Certification, Anne gained valuable industry experience working in the USA as Head Roaster for Specialty Coffee Company Dallis Bros Coffee in New York City and also judged as a member of the International Jury for Cup of Excellence in Brazil.


Upon returning to Australia, Anne was Head Roaster at Proud Mary Coffee and then Axil Coffee Roasters in Melbourne.


She also took on the role as Head Judge for the Golden Bean Roasting Competition - the largest roasting competition in the southern hemisphere and also a competition she has won twice.


Anne's prolific coffee career has allowed her to develop extensive skills and knowledge with a wide range of roasting machines (from large scale commodity roasters to small to medium Specialty roasters), various roasting techniques and industry relevant processes and protocols.


Now working independently, Anne continues to impart her vast knowledge and specialty skills training and consulting within the Australian and USA coffee industry.

  Contact the Organizer
Specialty Coffee Roasting Course, October 21-22
Things to do in Collingwood Class Food & Drink

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