Learn to Roast in Two Days. Then Keep Roasting With Us for Life.
The 2-Day Coffee Roaster Fundamentals is where every Cottle roaster starts: two full days on professional machines with Tristan Creswick -- 27 years in specialty coffee. Graduate, and the Roasters Club is yours: come back and roast in our lab any club day you choose, from a single visit to a 10-visit pass.
Cottle Coffee Academy, Petaling Jaya · All equipment & green coffee included · Completion certificate
Graduates unlock Roasters Club passes from RM1,090/day
A Course Teaches You to Roast.
The Club Turns You Into a Roaster.
Here is the honest truth about roasting education: two days can teach you the complete working sequence -- green coffee, machine mechanics, heat application, the curve, the cupping table. You will leave the Fundamentals able to roast safely, repeatably, and with understanding.
But judgement comes from repetition. The tenth roast teaches you things the first one cannot. That is why we stopped selling one-off courses and built a pathway instead: learn the fundamentals once, then keep roasting in our lab, on our machines, with a 27-year professional watching your curve -- any club day you choose.
No equipment to buy. No green coffee to source. No lonely trial and error. The Roasters Club removes every barrier between you and the repetitions that build real skill.
The 2-Day Coffee Roaster
Fundamentals -- RM2,290
Two full days that take you from never having touched a roaster to running guided production roasts -- and understanding exactly what you did and why.
Green Coffee & Roaster Mechanics
Origins, processing, density and moisture -- how the raw material dictates what the machine must do. Grade green coffee by hand, spot defects, then roaster anatomy: heat transfer, airflow, drum speed.
Your First Guided Roasts
Straight onto the machines. Tristan calls the decisions, you make them: charge temperature, turning point, first crack, drop. Day one ends at the cupping table, tasting what you made.
Reading the Curve
Rate of rise, development time ratio, and the landmarks of a roast profile. Learn to see a roast happening before you taste it -- and to spot a crash or flick before it ruins a batch.
The Complete Working Sequence
Production roasts start to finish: plan, roast, log, rest, cup, evaluate. You leave with roast logging templates, coffee you roasted yourself, and your Roasters Club access.
Everything is included: all green coffee for dozens of batches, training across 3 professional platforms, daily cupping sessions, the roast logging workbook, the coffee you roast, and your Cottle Coffee Academy certificate of completion.
Welcome to the Roasters Club.
The lab is yours. Club days run on a rolling schedule and you can attend any of them -- no fixed program dates, no waiting for the next intake. Book a single day when you need it, or lock in a pass and build real depth. Every club day is coached by Tristan, capped small, and includes the machines, the green coffee and the cupping table.
Club Day Pass
- One full club day in the roasting lab
- All machines, green coffee & cupping included
- Coached by Tristan Creswick
- Perfect for fixing one specific skill or profile
4-Visit Pass
- Four club days, used at your own pace
- Roast, rest, cup, refine -- the full development loop
- Individual targets set with Tristan each visit
- Ideal for building one beverage-ready profile
10-Visit Pass
- Ten club days -- our deepest practical program
- Your work held to a commercial standard
- Production consistency, QC, blending & defect work
- Professional capstone: your coffee, defended at the table
Already a Fundamentals graduate? Message us to plan your visits · Passes are personal and flexible -- your pace, your schedule.
Roast. Rest. Taste. Refine.
Every club day runs the same professional loop -- the method that turns knowledge into judgement.
Roast
You roast real batches on the platform that fits your goal -- with Tristan watching your curve and challenging your decisions in real time.
Rest
Coffee needs degassing time to show its true character -- which is why development can never be compressed into a single day.
Taste
At the cupping table and as finished beverages -- espresso, milk, filter, iced. You taste what your decisions actually did.
Refine
Every session ends with your next targets written down. Your following visit starts exactly where your palate left off.
Three Professional Platforms.
One Skill That Transfers.
Different machines teach different lessons. Training across three platforms means your skill transfers to whatever roaster your future puts in front of you.
Skywalker Cubean Plus
Smart profiling with real-time curve tracking -- learn to read and shape a roast with precision data behind every decision.
Kaleido M2
Compact professional drum roasting with responsive heat control -- feel how small adjustments move the cup.
Aillio Bullet R1 V2
The world-standard 1kg sample and small-batch roaster -- induction power, precise bean sensing, serious repeatability.
Built for People Who Want to Roast
Properly -- Not Merely Try It.
You Have Never Roasted -- or Just Started
Begin with the 2-Day Fundamentals. Two days, every machine, the complete working sequence -- then step straight into the Club at your own pace.
You Roast at Home and Have Hit a Ceiling
Single club days are perfect: bring your problem, roast it out on professional equipment, cup it with a professional, take the answer home.
You Want Roasting to Be Your Career
Fundamentals, then the 10-Visit Pass: ten coached sessions held to a commercial standard -- the most credible practical start in Malaysia.
You Want Control Over Your Coffee
Stop being at the mercy of your supplier. Learn to evaluate, cup and roast -- then use club days whenever you need to develop or fix a profile.
You Dial In Other People's Roasts Every Day
Learning to roast completes the picture -- and makes you dramatically more valuable to any cafe or roastery.
Skill First. Then Strategy.
Pair your roasting pathway with our guided business-build programme -- equipment, green supply, pricing and launch, starting with a free strategy call. See the programme →
Learn From Someone Who Has
Done It for 27 Years.
Tristan Creswick -- Academy Director & Founder. Tristan has roasted on everything from sample roasters to 120kg commercial drums across Melbourne and Sydney. He brings that depth to every student -- and every roast you produce gets professionally evaluated.
- 27 years of Australian coffee-industry experience.
- Founder of the World Espresso Championship.
- SCA Authorised Trainer for roasting programs.
- Has trained over 5,500 students across barista and roasting programs.
Before You Book
Do I need any experience to join the 2-Day Fundamentals?
How does the Roasters Club actually work?
Can I really attend club days on any date?
Which pass should I choose?
Is SCA certification available?
What if I want to start a roasting business?
What do I take home?
What if I need to reschedule?
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Two Days to Learn It.
A Club to Master It.
Book the 2-Day Roaster Fundamentals -- and walk out with the skill, the certificate, and a standing invitation to keep roasting with us any day you choose.
Then join the Club from RM1,090/day · 4-Visit RM3,890 · 10-Visit RM7,380
Max 6 students · All equipment & green coffee included · Instant confirmation
Secure checkout via Samcart · WhatsApp: +60 12-650 1615 · Cottle Coffee Academy, Petaling Jaya