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Roast Workshop – 19-20th March / 26th-27th March

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For coffee professionals or those aspiring to be one…

Join us for a two day roast workshop where our roaster Ben Symes will be going through all we know about roasting good coffee. Ben recently went through a masterclass with Loring and has been roasting coffee with us since 2015. Before he started working for us, Ben spent time in Tokyo setting up a coffee roastery for the Norwegian company, Fuglen. Over the years, he has gained experience by roasting on both new and old Probat machines as well as the Loring Kestrel S35. The roast workshop lasts for 2 full days and Norwegian lunch is included. We will have a limited amount of available tickets for this workshop in order to ensure an intimate event where all participants are welcome to ask any and many questions about roasting.

Who is this for?

This course is designed for the coffee professional, or aspiring professional, who is either already roasting coffee and wants to learn more about it, or for someone considering opening a roastery or want to start roasting coffee.

What to expect

During the two days we will go through a lot of different subjects from green bean to roasting and maintenance. We want to share with you how we work with coffee sourcing, roast profiling and how we get consistent results year after year. The workshop includes a lot of tasting as we believe that tasting is the biggest part of quality control when it comes to perfecting our roasts. We are not scientists and will not pretend to be either, so rather than talking about subjects we don’t know anything about or understand (such as coffee chemistry in roasting) we will focus on teaching what we have learned over the years as roasters and green coffee buyers, and share as much as possible from our own experience with you.

Course Outline
  • introduction to Tim Wendelboe and our approach
  • roast defects and green coffee defects, how to identify and avoid them
  • discussion about roast curves, roasting techniques & coffee roasting theory
  • importance of green coffee selection & purchasing, what to look for and what to avoid
  • quality control cupping and sensory analysis in our lab, how to get cleaner coffee and improve consistency, profile development over time
  • roasting for different brewing methods, importance of roast degree and using colour tracking software
  • roasting on a Loring, how the machine works, best practice and what to avoid, planning & implementing work routines for production, automation, safety, cleaning & maintenance


March 19, 2020 @ 9:00 am
March 27, 2020 @ 4:30 pm
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TW Roastery
Tøyengata 29c
Oslo, 0578 Norway
400 04 062


Ben Symes, Head Roaster

Hello and thank you for visiting our webshop. We hope you find what you are looking for, whether it is a selection of fresh, bright and delicious-tasting coffee to our coffee subscription service, wholesale portal, brew guides, equipment and other useful information. If there is anything else you need, please don’t hesitate to get in touch via our contact page. We’re happy to serve you.

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