Diedrich ROASTING School

    Maximize your investment, perfect your masterpiece.

    INSTRUCTORS

    Rocky

    Diedrich Roasters LLC

    Rocky has been active in the Specialty Coffee movement for over 18 years. He founded a coffee roasting company, Rocky Roaster in 1996 and focused on both wholesale and retail specialty coffee. His company flourished and became an anchor of redevelopment in the community.

    Rocky found a role in the coffee industry as an educator. He joined the Roasters Guild and was voted on to the Executive Council (BOD). During 5 years in that role, Rocky ran the Coffees of the Year competition and assisted in the development of the Roaster Certification program.

    As a volunteer Rocky invested many hours of teaching and assisting in the development of the Q-Grader certification materials. He became one of the first five certified instructors of this system. Rocky is also one of the first R-Grader (Robusta coffee) Instructors.

    Rocky has extensive experience in Pacific Rim Countries. He has taught in 13 countries on 4 continents.

    Jeremy

    The Roastery

    After 37 years of roasting coffee Jeremy Raths finds himself in a sweet spot. He began as Production Manager for a company that roasted and packaged over 7 million pounds a year. And now he finds himself the owner of a humble one man coffee roasting company. Raths has done it all. Through consulting all over the world Jeremy Raths has learned more about what makes a great cup of coffee than you can imagine. Jeremy spent years helping to grow the Roasters Guild through his two terms as a member of the Executive Council. Most recently Jeremy has been focused on educating people on fresh roasted coffee through his work with Q certification as well as his continued presence in the Minneapolis coffee scene with his longtime love The Roastery.

    CLASS INFORMATON

    Our comprehensive course methodically takes you through the lifecycle of coffee from seedling to processing, to the basics of roasting, and to profile roasting. Every coffee is unique. The varietal of the coffee, the elevation where the coffee is grown, cultivation techniques, processing methods, bean size and density, soil composition, and moisture content all contribute to the taste and aroma of the final product.

    With hands-on roasting you learn the fundamentals of coffee roasting and the fine points of developing roast profiles. A refined roast profile brings out a coffee’s true expression and fulfills our responsibilities, and to those who grow coffee and to our customers.

    After achieving a level of comfort with controlling the roast, attendees participate in a methodical step-by-step process of roasting and cupping, evaluating every aspect of a coffee’s flavor profile in a structured process of determining the best roast profile for an individual coffee.

    Instruction given by a qualified Green Bean Importer and other Diedrich personnel.

    Sessions normally run 9:00 a.m. to 5:30-6:00 p.m. each day. Refreshments and lunch will be provided.

    Class size is limited to 12 in order to best serve those attending the course.

    Diedrich Roasters reserves the right to cancel seminars two weeks prior to seminar date. Canceling a seminar rarely happens but if this occurs notice will be given immediately. Any costs incurred by prospective attendees are not recoverable from Diedrich Roasters so we strongly recommend booking “refundable” airline tickets.

    Sorry, no cameras or video recorders in the warehouse or on the shop floor please.

    Day One

    8:30 – 9:00Arrive, mingle. Pastries/coffee provided
    9:00 – 9:45Welcome, Introductions
    9:45 – 10:45Presentation – Seed to Cup
    11:00 – 11:45Importer Presentation
    11:45 – 12:30Cupping 101 Lecture and lab
    12:30 – 1:00Lunch
    1:00 – 2:30Presentations – How to use the roaster Roaster Technologies Basics of Heat Transfer
    2:30 – 5:00Roasting session 1: Presentation on Sample roasting plus Roast 1 and Cup Results

     

    Day Two

    Before 9:00Pastries and coffee provided
    9:00 – 10:30Roasting session 2: Same time, different colors
    10:30 – 11:30Presentation – Profile Development Techniques
    11:30 -12:00Cup Session 2 – Colors
    12:30 – 1:00Lunch
    1:00 – 3:00Factory Tour
    3:00 – 3:30Cup Same Color different times
    3:30 – 5:00Recap and Strategy

     

    Day Three

    Before 9:00Pastries and coffee provided
    9:00 – 10:00Presentation: Cleaning and Safety
    10:00 – 12:00Roasting session 4: Same color/time – different profiles
    12:00 – 12:30Cup Roast Curves
    12:30 – 1:00Lunch
    1:00 – 2:00Roasting session 5: Differing air profiles
    2:00 – 2:30

    2:30 – 3:00

    Cup Air Profiles

    Wrap up

     

    hotels & Travel

    Directions from the Spokane International Airport (GEG) to Sandpoint, Idaho:

    Attendees fly into Spokane International Airport (GEG) – Spokane, Washington U.S.A. Rental cars are available on-site past the baggage claim area. Follow signs out of the airport to Interstate 90 East towards Spokane and to Coeur d’Alene, Idaho. Go approximately 30 miles and take exit 12 (HWY 95 N.) to “Sandpoint and Canada.” Turn left andproceed on Highway 95 North for 46 miles. The Long Bridge will take you into Sandpoint over Lake Pend Oreille.

    Shuttle Service from the Airport to Sandpoint:

    Payless Airport Shuttle Service

    208-762-7433

    White Tail Transportation

    1-877-430-7433

    From Sandpoint to the Diedrich Office

    30620 Hwy 200, Ponderay, ID 83852

    We are 1 mile East of the intersection of Hwy 95 and 200. Stay in the left lane and go under the bypass towards Hope & Clark Fork. Our offices are located on the right, justpast the North Idaho Medical Village. We are in the tan and brown Quonset building on the right. The Diedrich logo is on the side of the building and over the archway at our main front door. (McDonald’s yellow arches and the “Bonner Mall” marquee are on the left.

    hotels

    Hotel Ruby

    477255 Hwy 95 N. Ponderay, Idaho 83852 United States

    208-263-5383

    www.hotelrubyponderay.com

    Booking

    Best Western Edgewater

    56 Bridge Street
    Sandpoint, Idaho

    (208) 263-3194

    (208) 263-3194

    This lakefront hotel has on-site restaurant Trinity at City Beach, high-speed internet, room service, indoor heated pool and stunning views of Lake Pend Oreille.

    Booking

    La Quinta Inn Sandpoint

    415 Cedar St. Sandpoint, Idaho
    Sandpoint, Idaho

    208-263-9581

    www.laquinta.com

    Located in the heart of Sandpoint about 4 miles south of Diedrich. A restaurant and bar/lounge, seasonal outdoor heated pool, wireless internet access and complimentary buffet breakfast

    Booking

    Booking code : DCOFF1

    Holiday Inn Express & Suites

    477326 Hwy 95 North
    Ponderay, Idaho

    (208) 255-4500

    www.igh.com

    About 2 miles north of Diedrich, in the strip mall area and newest lodging in the area. Indoor, heated pool and whirlpool, fitness center, free high-speed, wired and wireless Internet access

    Booking

    INSTRUCTORS

    Greg Luli

    San Diego Coffee Training Institute

    Lead SCA Certified Roasting Instructor

    As an industrial microbiologist—both by education and for 30 years by trade—Greg never imagined that he’d find himself, as he is today, thoroughly involved and immensely intrigued as an SCA certified roasting instructor working in the specialty coffee industry.

    After discovering more specifics about the complexity and level of science and technology that is actually involved, he was fascinated at the sheer amount of effort and expertise that is required in order to roast and brew just an above average cup of coffee, let alone one that positively stops coffee aficionados in their tracks. From that moment on and to this day, he has been hooked on continuously learning the endless intricate nuances, varieties and methods that goes into every detail of creating specialty coffee.

    CLASS INFORMATON

    We are an SCA (Specialty Coffee Association) Certified Campus offering paid courses for individuals working in the specialty/craft coffee industry who wish to become SCA Certified Baristas and Coffee Roasters, as well as various courses and one-on-one education to improve overall skills and understanding for devoted coffee enthusiasts.

    SDCTI is the first SCA campus in San Diego and the only in the country that is also a 501(c)3 nonprofit organization. One hundred percent of the tuition fees paid by students taking any of our offered courses are used to fund the programming costs for students from various vulnerable and at-risk populations in the San Diego area, including youth aging out of foster care, homeless adults and teens, and individuals recently released from incarceration.

    In addition to immersive coffee education and highly-regarded SCA certifications for these marginalized populations, the non-profit program also assists with job placement, through our strategic partnerships with other local community-organizations, and supplies each of these individuals with general workforce skills that help them retain employment in the coffee industry or any hospitality-related industry.

    Day One

    8:30 – 9:00Arrive, mingle. Pastries/coffee provided
    9:00 – 9:45Welcome, Introductions
    9:45 – 10:45Presentation – Seed to Cup
    11:00 – 11:45Importer Presentation
    11:45 – 12:30Cupping 101 Lecture and lab
    12:30 – 1:00Lunch
    1:00 – 2:30Presentations – How to use the roaster Roaster Technologies Basics of Heat Transfer
    2:30 – 5:00Roasting session 1: Presentation on Sample roasting plus Roast 1 and Cup Results

     

    Day Two

    Before 9:00Pastries and coffee provided
    9:00 – 10:30Roasting session 2: Same time, different colors
    10:30 – 11:30Presentation – Profile Development Techniques
    11:30 -12:00Cup Session 2 – Colors
    12:30 – 1:00Lunch
    1:00 – 3:00Roasting Session 3: Same Color, different
    3:00 – 3:30Cup Same Color different times
    3:30 – 5:00Recap and Strategy

     

    Day Three

    Before 9:00Pastries and coffee provided
    9:00 – 10:00Presentation: Cleaning and Safety
    10:00 – 12:00Roasting session 4: Same color/time – different profiles
    12:00 – 12:30Cup Roast Curves
    12:30 – 1:00Lunch
    1:00 – 2:00Roasting session 5: Differing air profiles
    2:00 – 2:30

    2:30 – 3:00

    Cup Air Profiles

    Wrap up

    3:30 – 5:00Discussions of blending and documentation

     

    hotels & Travel

    San

    The San Diego International Airport (SAN) is conveniently located only 4.4 miles from SDCTI with easy access via taxi, rental car, and other car/ride services. We do not recommend renting a car if you are only going to attend the classes. Parking is scarce near our location. You are better off taking a taxi or car service to your hotel and to/from class.

    Driving from either North or South via Interstate 5 take the Cesar Chavez or Imperial exits. On Chavez proceed straight two blocks to National Avenue and turn right. SDCTI will be on your right in three blocks. Look for the yellow Cafe Virtuoso umbrella and door sign.

    From the Imperial exit, proceed straight across Imperial and Commercial, turn right onto Logan and then immediate left onto 16th. Turn right on National and SDCTI will be on your left inside Cafe Virtuoso.

    San Diego Coffee Training Institute

    At San Diego

    1616 National Ave, San Diego,
    CA 92113, USA

    hotels

    Hotel Z

    Hotel Z, San Diego

    619-330-6401

    -

    Booking

    Hilton Hotel

    Hilton Hotel, San Diego

    619-231-4040

    www3.hilton.com

    Booking

    Hard Rock Hotel

    Hard Rock Hotel San Diego

    619-702-3000

    www.hardrockhotelsd.com

    Booking

    Hotel Indigo

    Hotel Indigo San Diego

    619-727-4000

    www.hotelinsd.com

    Booking

    Pendry Hotels

    San Diego School are Pendry San Diego

    619-738-7000

    www.pendryhotels.com

    Booking

    Omni San Diego

    Omni San Diego Hotel, San Diego

    619-231-6664

    www.omnihotels.com

    Booking

    INSTRUCTORS

    Todd Arnette

    Academy of Coffee Excellence

    Todd Arnette owns the Academy of Coffee Excellence; an SCA Premier Training Campus offering all training programs of the Specialty Coffee Association and Coffee Quality Institute. He is a Q Instructor & an Authorized SCA Trainer. He has professional development training relationships with clients around the world and maintains long standing personal relationships with coffee producers at origin.

    Mr. Arnette has credentials in all facets of the coffee supply chain. Additionally, he is one of a select few able to offer Diedrich approved and authorized training. Mr. Arnette also offers credentialed training for the FSMA Preventive

    Controls Qualified Individual. Mr. Arnette is a member of the Educational Advisory Council to the Specialty Coffee Association. Member: Specialty Coffee Association, National Coffee Association, World Coffee Research, Roaster’s Guild and Barista Guild.

    Council to the Specialty Coffee Association. Member: Specialty Coffee Association, National Coffee Association, World Coffee Research, Roaster’s Guild and Barista Guild.

    CLASS INFORMATON

    Our program is a very comprehensive course methodically taking you through the life-cycle of the coffee from seedling to the processing to the basics of roasting and most importantly profile roasting.

    Every coffee is unique, as noticed from the varietal to the elevation at which the coffee is grown, cultivation techniques, processing methods, bean size and density as well as moisture content. Every coffee has its own distinctive characteristics. In recent years, both growers and mills alike have been experimenting with innovative new processes which are changing the world of coffee. The greater selection of estate coffees, micro lot and Cup of Excellence coffees are the results of these efforts. With hands-on roasting you will learn the fundamentals of roasting and the fine points of developing roast profiles. A refined roast profile brings out a coffees true expression, which the producers so diligently work to achieve.

    • GROWING AND PROCESSING METHODS.

      You will gain an appreciation for the care and the hard work that goes into every step of the process and understand the relevance of a roast profile.

    • THE FUNDAMENTALS OF COFFEE ROASTING.

      You will learn the fine points of controlling the coffee and the stages of the roast which are critical. You will learn techniques to enhance a coffees flavor and how to identify roast imperfections and avoid them.

    • ROASTING SYSTEM THERMODYNAMICS

      In the Diedrich roasters, you can fine-tune the balance of convective, conductive heat throughout the roast. You will learn how these distinctly different types of heat are adjusted and when to adjust them during the roast, to best suit the coffee.

    • THE COFFEE’S THERMODYNAMICS.

      Applying heat to coffee starts an extremely complex chain of chemical and physical changes. How these chemistries transform and react is dependent on the type of heat and the rate at which heat is applied. You will learn about the factors which affect how the heat migrates into the bean and how the coffees react to heat

    • DEVELOPING A ROAST PROFILE.

      You will learn how the flavor nuances change when manipulating the chemistry in different ways. By methodically experimenting with roast color, time to the color, varying temperature profiles and how much air is drawn through the drum at different stages of the roast, you refine the roast profile and the coffees flavor profile.

    • BUYING COFFEE AND WORKING WITH AN IMPORTER.

      You will learn how to work with an importer to ensure that you are buying the best beans for your customers. You will learn the ways to purchase your beans including the spot market and forward purchasing. The majority of the time of our program is hands-on roasting and cupping. Attendees will first get acquainted with the roaster and the fundamentals of roasting, then progress to keeping the coffee on a profile. We have an IR-5 in our training room so you will have ample opportunity to test and develop your skills.

    • CUPPING BASICS.

      You will learn the fundamentals of cupping coffees to be certain that you can pinpoint the best green beans from your importer and growers as well as monitor your profile development to capture your coffee’s perfectly nuanced flavors. Find out availability and further details by clicking your desired seminar session.

    • ROASTERY OPERATIONS.

      You will learn about a typical day in the life of a roaster including forms and documentation, time management, working with your customers, and other essential elements for success.

    Day One

    8:30 – 9:00Arrive, mingle. Pastries/coffee provided
    9:00 – 9:45Welcome, Introductions
    9:45 – 10:45Presentation – Seed to Cup
    11:00 – 11:45Importer Presentation
    11:45 – 12:30Cupping 101 Lecture and lab
    12:30 – 1:00Lunch
    1:00 – 2:30Presentations – How to use the roaster Roaster Technologies Basics of Heat Transfer
    2:30 – 5:00Roasting session 1: Presentation on Sample roasting plus Roast 1 and Cup Results

     

    Day Two

    Before 9:00Pastries and coffee provided
    9:00 – 10:30Roasting session 2: Same time, different colors
    10:30 – 11:30Presentation – Profile Development Techniques
    11:30 -12:00Cup Session 2 – Colors
    12:30 – 1:00Lunch
    1:00 – 3:00Roasting Session 3: Same Color, different
    3:00 – 3:30Cup Same Color different times
    3:30 – 5:00Recap and Strategy

     

    Day Three

    Before 9:00Pastries and coffee provided
    9:00 – 10:00Presentation: Cleaning and Safety
    10:00 – 12:00Roasting session 4: Same color/time – different profiles
    12:00 – 12:30Cup Roast Curves
    12:30 – 1:00Lunch
    1:00 – 2:00Roasting session 5: Differing air profiles
    2:00 – 2:30

    2:30 – 3:00

    Cup Air Profiles

    Wrap up

     

    hotels & Travel

    Academy of Coffee Excellence

    At Williamsburg Coffee

    1592 Penniman Road, Suite A
    Williamsburg, VA 23185-5853 USA

    Airports

    • RIC

      Richmond International Airport is the most convenient and is 45-60 minutes / 48 miles / 77 kilometers away.
      coming soon

    • ORF

      Norfolk International Airport is 60-90 minutes / 42 miles / 68 kilometers away
      coming soon

    • PHF

      Newport News Airport is 30-45 minutes / 16 miles / 26 kilometers away
      coming soon

    • IAD

      Washington Dulles International Airport is 3 hours / 170 miles / 275 kilometers away
      coming soon

    • RDU

      Raleigh Durham International Airport is 31/2 hours / 210 miles / 340 kilometers away
      coming soon

    • CLT

      Charlotte Douglas International Airport is 51/2 hours / 350 miles / 565 kilometers away
      coming soon

    hotels

    DoubleTree by Hilton

    DoubleTree by Hilton Hotels Williamsburg, Virginia

    757-220-2500

    www.doubletree3.hilton.com

    Booking

    Courtyard Williamsburg

    Courtyard Williamsburg Busch Gardens Area

    757-221-0700

    -

    Booking

    Holiday Inn Express

    Holiday Inn Express Williamsburg Busch Gardens

    800-439-4745

    -

    Booking

    Wyndham Garden Busch Gardens

    Wyndham Garden Busch Gardens, Williamsburg

    757-253-6444

    www.wyndhamhotels.com

    Booking

    INSTRUCTORS

    Mike Ebert

    Firedancer Coffee Consultants

    Mike Ebert is founder of Firedancer Coffee Consultants, dedicated to helping clients create a personalized strategy to ensure long-term success. He works primarily with roasters, producers and retailers, drawing from his extensive experience in all facets of the specialty coffee supply chain to guide clients in reaching their potential. Ebert is an Authorized SCA Instructor holding the Professional level certificates for Roasting, Sensory Skills, Green Coffee and Brewing. He also serves as Co-Chair for the SCA Education Advisory Council. Additionally, Mike is a certified Lead Instructor for the FSMA/HACCP Preventative Controls Qualified Individual (PCQI) program and has created a food safety course specifically for coffee roasters.

    CLASS INFORMATON

    Our program was designed to introduce the student to core roasting skills and equipment with a special emphasis on the Diedrich Roaster.  Students will be able to describe the various stages of roasting using up-to-date terminology and technology.  The goals of this program are to provide a more detailed understanding of the roasting process and the different kinds of heat transfer at work.

    Day One

    9:00amIntroductions
    9:15amRoasting Equipment
    10:45amGreen Coffee Analysis
    11:30amCupping Primer
    12:30pmLunch
    1:30pmGreen Grading and Sample Roasting
    3:00pmActivity – Green Coffee Analysis and Sample Roasting
    5:00pmEnd of Day

     

    Day Two

    9:00amHeat Transfer and the roasting machine
    10:30amActivity – Cupping – Previous day’s roast
    12:30pmLunch
    1:30pmProfile roasting
    2:30pmActivity – Roasting
    4:30pmProduction and Inventory Control
    5:00pmEnd of Day

     

    Day Three

    9:00amRoaster Plant Safety
    10:00amActivity – Cupping – Previous day’s roast
    11:00amActivity – Final roasts
    12:30pmLunch
    1:30pmSCA Practical Tests
    3:30pmReview
    4:00pmSCA Written Tests
    5:00pmEnd of Day

     

    hotels & Travel

    Transportation:

    A’O’Hare International ORD (recommended) or
    Midway Airport MDW

    Airport transportation options:

    Uber
    Taxis

    Firedancer Coffee Consultant

    5400 Newport Drive
    Suite 9
    Rolling Meadows, IL 60008

    hotels

    AirBnB

    Schaumburg / Woodfield area

    -

    www.airbnb.co.in

    Holiday Inn Rolling Mdws

    3405 Algonquin Road Rolling Meadows

    (847) 259-5000

    -