This course begins by addressing the basics of roasting principles and equipment. It then provides students a framework for identifying what they want to achieve with a particular green coffee and understanding how to move towards that goal. This course takes students through an in depth exploration of the anatomy of a roast profile, giving students the ability to understand the impact of various roast choices on flavor outcomes. This will be illustrated by controlled cupping experiences and students will engage in hands on roasting exercises that will further reinforce the learning.