Mark Michaelson is a roasting consultant operating Michaelson Consulting and has been a professional coffee roaster since 2011. His extensive experience includes profile development, quality control, and education. He is a Q Arabica Grader, the 2017 U.S. Roaster Champion, and former Head Roaster for Onyx Coffee Lab.
The Comprehensive Coffee Sample Roasting Course featuring Mark Michaelson
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Regular price
$95.00
Sale price
$195.00
The Comprehensive Coffee Sample Roasting Course featuring Mark Michaelson is an online, self-paced video course for professional coffee roasters designed to teach you the purpose and process of sample roasting from sample selection through roast evaluation. The course covers not only the technical know-how necessary for sample roasting, but also the significant value of developing a formal and standardized sample roasting program for your business.
The course curriculum is presented in a multimedia online format containing practical video instruction, powerpoint presentations, a 100 page PDF companion workbook, and a series of video conversations about the role and function of sample roasting in the global coffee industry.
Video Instruction
Video instruction is presented by 2017 U.S. Roaster Champion Mark Michaelson. His experience and insight into the process of roasting provides thorough information on sample roasting using a variety of roasting machines—including a two-barrel electric sample roaster, an IKAWA sample roaster, and a production roaster—as well as instruction on necessary forms and paperwork, roast analysis, and green coffee basics.
Companion Workbook
The Comprehensive Coffee Sample Roasting Course Companion Workbook was designed and written by Ally Coffee’s Director of Performance Ildi Revi, M.Ad.Ed. to be an indispensable resource for further in-depth instruction and knowledge about sample roasting. The book contains a wealth of information, charts, resources, and references which explore the business of sample roasting, roasting concepts, green coffee evaluation, sample roasting protocols, and much more.
Video Conversations
Our series of video conversations highlight discussion between two industry veterans—video instructor Mark Michaelson and Ricardo Pereira, Ally Coffee COO—as they talk about green coffee samples and their role in facilitating business, communication, and relationship building in the coffee supply chain. These conversations shed light on the human element of green coffee samples as well as their utility in serving as a vehicle for communication between coffee professionals everywhere.
See the preview blocks below for a detailed view of topics included in the video instruction, digital workbook, and conversations.
Enroll and Learn More
Clicking the "Purchase Course” button will redirect you to the Hotmart site to complete the transaction. Explore more about this course on our Get Inspired blog and check out the course preview blocks below.
The workbook is also available for individual purchase.
Course Preview
Ildi Revi, M.Ad.Ed. is the course designer and author of the course’s companion workbook. She is Ally Coffee’s Director of Performance and has been a roaster since 2004. She has designed and conducted educator training for over 25 years for companies, educational institutions, government projects, and NGO’s. She managed the design and development of all the SCA courses with subject matter experts at SCA and has delivered classes to coffee professionals around the world.
- Forms and Paperwork
- Green Coffee Grading
- Introduction of the Probat Electric Sample Roaster
- Probat Roaster: 1 Drum Roast
- Probat Roaster: 2 Drum Roast
- Probat: Cleanup and Maintenance
- IKAWA Electric Roaster
- IKAWA: Cleanup and Maintenance
- Using a Production Roaster for Samples: Diedrich Roaster
- Color Testing
- Cupping Supplies and Protocols
- The Business of Sample Roasting
- Evaluation, Record-Keeping, and Documentation
- Consistent, Standardized Sample Roasting
- Appendix: Quality Overview
- An Overview of Coffee Samples: A Communication Tool from Producer to Roaster
- Best Practices Between Importer and Roaster: Industry Etiquette is Good Business
- Fostering Relationships in the Coffee Supply Chain: Understanding Roles
- Importance of Sample Protocol: Organization Makes Business Sense
- Importance of Communication from Roaster to Producer: Industry Symbiosis
Details
- InstructorsIldi Revi, M.Ad. Ed. and Mark Michaelson
- Format Hotmart Video Streaming
- RequirementsNone
- Ideal forBeginner–Intermediate