{"product_id":"roast-master-training-with-rob-hoos","title":"Roast Master Training With Rob Hoos October 5th-7th","description":"\u003cstyle\u003e\na {\n    text-decoration: none;\n    color: #464feb;\n}\ntr th, tr td {\n    border: 1px solid #e6e6e6;\n}\ntr th {\n    background-color: #f5f5f5;\n}\n\u003c\/style\u003e\n\u003cdiv\u003e\u003cstrong\u003eHands-On Loring Roasting Training at Tailwinds Coffee Roastery\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eA three-day, hands-on course built specifically for people roasting on (or about to roast on) a Loring. Over 24 hours of instruction and roasting time, you'll move from how the machine actually works to how to control it deliberately. Each day feature 2-3 hours of hands on roasting and 1 hour tasting sessions. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eDay 1 — Fundamentals\u003c\/strong\u003e\u003cbr\u003eOpening and calibration\u003cbr\u003eAnatomy of a Loring\u003cbr\u003eHeat transfer principles\u003cbr\u003eLoring screen operation\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDay 2 — Control and Profiling\u003c\/strong\u003e\u003cbr\u003eOpening and calibration\u003cbr\u003eRate of rise and automation\u003cbr\u003eRoast profiling\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDay 3 — Running the Machine Day to Day\u003c\/strong\u003e\u003cbr\u003eExtended cupping of everything roasted\u003cbr\u003eMaintenance and troubleshooting\u003cbr\u003eWorkflow and production planning\u003cbr\u003eQ\u0026amp;A and wrap-up\u003c\/p\u003e\n\u003cp class=\"MsoNoSpacing\"\u003e\u003cspan style=\"font-family: 'Aptos',sans-serif;\"\u003eThroughout 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eClass runs 8:00–5:00 each day, with lunch included.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreen coffee — two options:\u003c\/strong\u003e\u003cbr\u003e•    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.\u003c\/p\u003e\n\u003cp\u003e•    Option B: Purchase 9–21 kg of green directly from Tailwinds inventory at market price.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSpots are limited!\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Loring","offers":[{"title":"Default Title","offer_id":45684637925462,"sku":"LMC-Service","price":1500.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0145\/2539\/9126\/files\/RMtrainingatTailwindsOct2026.jpg?v=1788297451","url":"https:\/\/shop.loring.com\/products\/roast-master-training-with-rob-hoos","provider":"Loring","version":"1.0","type":"link"}