I've been asked if I want to do another online roasting class in March/April. I'm a little on the fence here as I do enjoy doing that, but it's a huge amount of prep work.
At this point I'd be looking at sourcing another coffee that works well for the class, designing a new set of roasting plans with that coffee in mind, updating the lecture with the new bleeding edge stuff I've got access to that didn't exist last time I taught the class (you wouldn't expect it, but I routinely operate about 2 years in the future), and then closer to the class time doing all of the roasting, packing, shipping involved in that.
At this point I'd be looking at sourcing another coffee that works well for the class, designing a new set of roasting plans with that coffee in mind, updating the lecture with the new bleeding edge stuff I've got access to that didn't exist last time I taught the class (you wouldn't expect it, but I routinely operate about 2 years in the future), and then closer to the class time doing all of the roasting, packing, shipping involved in that.