Plus they'll get to taste the same coffee roasted in 18 different ways (9 in a light to dark progression, 9 showing the impact of timing changes in different parts of a light, medium, or dark roast) and learn how to reason about what they're tasting and how to connect that to their roasting data.
It should be a fun class. There are a lot of coffee roasters who get trained in a single very specific approach to coffee roasting or who read stuff that convinces them that they must do things in a certain way and this class is all about breaking that down and empowering roasters to understand the contributions they can make to the finished product and how to make decisions that are right for their coffees, right for their business, and right for their customers.
Part of this is just that I have a lot of repeat instructors who decided they wanted to be part of this class again, but part of it is also that I've written the important stuff down and expect people to read it.
Every so often I think to check the @chest_bot leaderboard and I get a little disappointed that none of you have knocked my high score down yet.
This is my cat this morning letting me know that I should stay home and snuggle with the cat instead of going to work. If enough companies were paying enough money for me to work on Typica full time I'd do a lot of that work at home with the cat. https://typica.us/
I'm lucky only 1 cat decided to move in here.
https://www.thedodo.com/close-to-home/120-cats-rescued-from-hoarder-home-canada
Author of Typica software for coffee roasters.