Pro track · Lowfield Academy
Sample roasting and sensory
Roast small batches on a sample roaster and cup the results to learn how roast changes flavour.
- Length
- 4 hours
- Class size
- Up to 6 people
- Price
- A$210 including GST
- Level
- Advanced · Ages 18 and over.
Fictional price, as of 12 October 2026. By request: we confirm a seat by reply.
The class
You will understand how time and temperature shape a roast, and you will have tasted the same coffee at several roast levels.
Theo runs this class in the Collingwood roastery. You will roast three small batches of the same coffee on a sample roaster, then cup them with the batch from the production roaster. It is the quickest way to understand how roasting changes what you taste.
Wear closed shoes and clothes you do not mind smelling of coffee.
Who it is for: Café owners, buyers and enthusiasts who want to understand roasting.
Before you come: Cupping, or equivalent tasting experience.
What you learn
- The stages of a roast and how to read them
- How heat and airflow change flavour
- Roast the same coffee three ways and cup it
- How to read a roast curve
- What a roaster looks for in a green coffee sample
Included
- Three small batches of coffee roasted by you, to take home
- Green coffee to look at and handle
- A cupping at the end of the class
In the class
Learn with the coffee in front of you.
Your teachers
Theo runs the class.
Theo MarangoniHead roaster and academy instructorTheo runs the roastery and writes every roast profile. He teaches the cupping class and the sample roasting course because he thinks people taste better once they have tried to roast. He cups around forty coffees a week and keeps a notebook of every batch, which he is happy to let students flip through.
Fictional people. Portraits are AI-generated for this demo.
Questions
Before you book a seat.
- When does it run?
- By request. Ask Tamsin about a date; nothing is booked until a seat is confirmed.
- What if I need to change dates?
- If you need to change dates, tell us at least 48 hours before the class and we will move you to another date at no cost. After that, we may not be able to hold your place. If we cancel a class, we will offer you another date.
- Who is it for?
- Café owners, buyers and enthusiasts who want to understand roasting.
- Is there an age limit?
- Ages 18 and over.
Related
Next classes
- Cupping: how to taste coffeeTaste eight coffees side by side the way roasters do, and learn to describe what you taste.
- Home brewing: filter and plungerMake better filter coffee at home with a scale, a kettle and one recipe you can repeat.
- Espresso fundamentalsDial in an espresso from scratch: dose, grind, yield and time, on a commercial machine.
Wholesale desk
Pick a date with Tamsin.
Enquire with the class name and two or three dates. Nothing is booked until Tamsin confirms a seat.
- Wholesale desk
- Mon–Fri, 8 am–4 pm, Melbourne time
- Phone
- (03) 5550 0142 (demo contact details)
- wholesale@lowfield.example