coffee training course
Private SCA CSP Roasting Coffee Course (1:1 or 1:2) - English / Japanese / Mandarin / Cantonese
Private format: Classes are held privately and can be arranged based on your preferred time.
SP Roasting Module - Foundation Level
This Foundation course offers a comprehensive introduction to roasting techniques and equipment, making it perfect for those newly interested in roasting.
- Heat transfer processes during roasting
- Basics and cycle of roasting
- Coffee drying phase (moisture)
- Stages of roasting
- Light, medium, and dark roasting
Prerequisite: None Following a written and practical exam, successful candidates will be issued a license.
Duration: 1 day course
CSP Roasting Module - Intermediate
The Intermediate course deepens understanding of roasting and evaluates the ability to execute various standard roasting profiles, while enhancing the skill to identify diverse roasting defects through sensory analysis.
- Understanding of heat transfer (convection and conduction, etc.)
- Basic roasting techniques and cycle
- Methodology and understanding of sample roasting
- Fundamental characteristics of coffee
- Equipment structure
- Tools for roasting
- Cleaning, maintenance, and troubleshooting
- SCA Cupping Form
- SCA Flavor Wheel
- Practical cupping sessions
Prerequisite: Roasting Foundation, Sensory Foundation, Green Coffee Foundation Following a written and practical exam, successful candidates will be issued a license.
Duration: 2 days course
CSP Roasting Module - Professional
The Professional course is designed to cultivate core skills and techniques for those aiming to become roasting experts. It covers essential knowledge on the fundamental chemical changes in coffee, reactions that occur during roasting, and guides understanding in roaster management including efficient process design, capital expenditure, and decision-making.
- Green Coffee
- Green coffee chemistry
- Physical attributes of green coffee
- Chemical characteristics by processing method
- Health and related issues of green coffee
- Physics of coffee roasting
- Physical changes in green coffee
- Solubility of dark roasted coffee
- Chemistry of coffee roasting
- Sensory evaluation of roasting outcomes using different profiles
- Sensory assessment and cupping
- Business model formulation
- Genetics of green coffee
- Principles and practice of green coffee blending
Prerequisite: CSP Roasting Module - Intermediate Following a written and practical exam, successful candidates will be issued a license.
Duration: 2 days course
*The Price is not included included the SCA enrolment fee, it will be $50usd dollar.
Who teaches this
A workshop, not a lecture.
You spend the day on the machine, at the cupping table and beside the roaster — not watching slides. Wing talks less so you can do more.
We experiment together.
Bring your own questions and theories. If you want to know what happens when you change one variable, we set it up and taste the result — rather than settle for the textbook answer.
Business insight, if you want it.
Before coffee, Wing built and ran his own design and digital agency and a startup. Students planning a café, roastery or their own brand often use the day for that too — positioning, branding and the practical side of opening.
Small 1:1 or 1:2 groups in English, 日本語 or 中文 — closer to two people who like coffee working through it together than a formal classroom.
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