Next July, we're inviting you to the Roaster Summer School together with Ingo Albrecht of Roast Rebels . Over four days, we'll be conducting 16 workshops on roasting, green coffee, starting a roastery, communication, and sensory perception. The workshops are for anyone who already roasts, wants to develop further, is looking for exchange, and is considering starting their own roastery.
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"Come on, let's do something bigger together," Ingo said during a visit to Basel. We'd just recorded two videos, one about roasting at home , the other about tips and tricks for roasting with the Aillio Bullet .
We met in 2018 at the first Swiss Roasting Championship, when Ingo was a volunteer and we were hosting the coffee maker competition at our previous location in Münchenstein. From an early stage, Ingo focused on home roasting, smaller roasting machines, sample roasting, and making roasting accessible.
Ingo Albrecht and Philipp Schallberger
Back then, we started offering roasting courses and sharing our practical knowledge. We've been in constant contact ever since, as we're both involved in roasting, essentially doing the same thing, but on different scales. And that creates a great tension—even though it's the same thing, there are still differences when we talk about proportions, air supply, temperatures, green coffees, etc.
In this summer school, we want to bring our two worlds together and share these experiences with the participants: one topic, different perspectives.
format
We'll be taking over our academy in Basel for four days. We'll be setting up various roasting machines: Aillio Bullets, Giesen 1kg roasters, and Nucleus Link Sample roasters.
Each day will focus on a specific topic, which we will explore in four workshops. The format will be a mix of theory, practice, and discussion. Open discussion in a small group is a tremendous help in making rapid progress and gaining new insights.
We encourage you to bring your own questions so that we can discuss them in the group.
Monday, July 15, 2024
Monday is all about roasting. We'll cover roast profiles for different markets and beverages, as well as subtle interpretations of espresso and filter coffee, as well as coffee for fully automatic machines.
Tuesday, July 16, 2024
On Tuesday, we'll focus on the raw product, green coffee. We'll roast samples, taste different coffees, and discuss which beverages and markets we could target with them. We'll evaluate different qualities and create blends that aim to have a broad sweet spot.
Wednesday, July 17, 2024
On Wednesday, we'll focus on starting a business—how to set up a roastery, which marketing strategies we can recommend, how to make sourcing and purchasing green coffee profitable for all parties in the long term, and how to define a target group through pricing and positioning.
Thursday, July 18, 2024
On Thursday, we'll delve deeply into sensory analysis. We'll learn how to conduct professional cupping and quality control cupping, evaluate coffees according to the SCA evaluation form, and taste and discuss various post-harvest processes and their influence on flavor before joining Ingo and Philipp for an open discussion.
Barbecue on Wednesday evening
On Wednesday evening, we invite all participants to a barbecue. Regardless of which days you register for, you are invited to enjoy food, drinks, and informal conversation.
Who is the Roaster Summer School for?
- for all those who want to make great progress in roasting in a short time
- for all who like to exchange ideas
- for all those who want to develop their roasting skills
- for anyone who is thinking about starting a roasting business
- for all those who already run a roastery and want to refine their concept
- for all those who roast and now want to develop their sensory skills even further
We focus on shorter 90-minute sessions in which we share our experiences, engage in dialogue, and develop individual solutions for your issues.
For booking
Places are limited to 12 participants. A workshop day costs CHF 350, including lunch and refreshments. The Wednesday evening event is open to all participants.
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