Day 1 — Fundamentals
Opening and calibration
Anatomy of a Loring
Heat transfer principles
Loring screen operation
Day 2 — Control and Profiling
Opening and calibration
Rate of rise and automation
Roast profiling
Day 3 — Running the Machine Day to Day
Extended cupping of everything roasted
Maintenance and troubleshooting
Workflow and production planning
Q&A and wrap-up
Throughout the course, you’ll work with color and moisture meters, professional grinders, and guided tasting sessions designed to help you understand how each roaster adjustment influences the final cup.
Class runs 8:00–5:00 each day, with lunch included.
Green coffee — two options:
• Option A: Bring your own. Ship 9–21 kg to Tailwinds by the Friday before class, plus 300g of roasted coffee as you currently produce it. Best if you want to see these changes applied to a coffee you already know.
• Option B: Purchase 9–21 kg of green directly from Tailwinds inventory at market price.
Spots are limited!