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.
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.
