The first training room is adapted for conducting trainings in the field of coffee roasting.
It is equipped, among other things, with:

• two drum roasters with a capacity of 1 kg: a gas roaster (O-Tesla CMSale) and an electric one (Aillio Bullet R2 Pro),
• two sample roasters: IKAWA Pro (50 g) and Nucleus LINK (100 g),
• two colorimeters for measuring coffee color,
• two devices for measuring moisture content and bean density.

This space supports effective work in the area of exercises, testing, and developing coffee roasting skills.

As part of Coffee Support’s activity, in addition to trainings according to the SCA Coffee Skills standard, I also provide—both on-site and off-site—the following services:

• optimization of production processes in a coffee roastery, such as: roasting protocol, quality control procedure, design of production and storage areas, etc.,
• creating sensory descriptions of roasted coffee or quality assessment according to the Specialty Coffee Association protocol,
• assistance in introducing a new product line for sale, taking into account the specific target group of existing or potential customers,
• opening a new coffee roastery — pre-launch “know-how”, including: selection of essential equipment, choice of coffee and green bean suppliers, formal matters before and after opening, arrangement of production space, etc.,
• green coffee, quality, importers, pricing — how to navigate the maze of different quality systems; how to choose coffee for a specific customer; when and where to buy green coffee,
• solving coffee roasting problems to achieve the desired flavour profile — roasting coffee to the desired “flavour” profile.