{"id":4120,"date":"2026-03-06T11:06:37","date_gmt":"2026-03-06T03:06:37","guid":{"rendered":"https:\/\/rubasseroasters.com\/?page_id=4120"},"modified":"2026-04-15T10:45:02","modified_gmt":"2026-04-15T02:45:02","slug":"online-free-1-hour-online-intensive-roasting-workshop","status":"publish","type":"page","link":"https:\/\/rubasseroasters.com\/zh\/online-free-1-hour-online-intensive-roasting-workshop\/","title":{"rendered":"\u2615 Free 1-Hour Online Intensive Roasting workshop"},"content":{"rendered":"\n
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Course Description<\/h6>\n\n\n\n

Master the Craft\u2014Replace Guesswork with Precision.
Stop relying on intuition and start roasting with intention.
In just 60 minutes, you\u2019ll build a data-driven framework that allows every bean to reach its full potential.
Have you ever stared at a bag of specialty green coffee\u2026 and hesitated?
You\u2019ve invested in premium natural lots\u2014yet still found yourself second-guessing every move.
Unsure if your equipment is up to the task.
Concerned about scorching your beans and turning \u201cgreen gold\u201d into bitter regret.
Intimidated by terms like ROR and the Maillard reaction\u2014as if roasting were reserved for scientists.
Here\u2019s the truth:
Roasting isn\u2019t magic\u2014it\u2019s applied sensory science you can learn and control.
This class is designed to remove the fear and replace it with confidence.
This is where you stop being a coffee consumer\u2014and start becoming a coffee flavor creator.
\ud83c\udfaf 60 Minutes. No fluff. Just logic, science and practical skills.<\/p>\n\n\n\n

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What You\u2019ll Master<\/h6>\n\n\n\n

\u2714 Knowing your coffee beans and how to select them<\/strong>
Great flavors comes from you know how to roast them
Learn the origin, processing methods, and their moisture content can shape flavor potential \u2014 so you can make smarter decisions from beginning
\u2714 Reading the Roasting Curves, Understanding the Three Phases of coffee roasting<\/strong>
Including stages of Drying, Maillard, and Development
Learn to interpret temperature curves and Rate of Rise (ROR) correlating with flavors and sensory
\u2714 Live Roasting Demonstration<\/strong>
Watch how coffee transform from green beans to its to aromatic expressions.
This time we selecting an Ethiopian Natural, showing how heat adjustments can influence acidity, sweetness, and its flavor structures in real time.
You won\u2019t just understand the theory, but you\u2019ll start to develop roasting instincts\u2014grounded in logic, not luck.<\/p>\n\n\n\n

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Lecturer introduction<\/h6>\n\n\n\n

Learn from a Professional coffee instructor, Wu Chang-Yi
2nd runner up \u2014 2023 WCE World Coffee Roasting Championship (Taiwan Selections)
Barista Hustle Full-Program Certified Instructor & Examiner
Renowned for translating complex roasting science into practices, Wu teaches beginners how to think and operate like professionals\u2014without being overwhelmed<\/p>\n\n\n\n

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Courses\uff1a<\/h6>\n\n\n\n