Five Days. Every Roast You Will Ever Need to Understand. Zero to Professional.
The 5-Day Coffee Roaster Intensive is the deepest hands-on roasting programme we run outside private mentorship. Green coffee selection, roast chemistry, profile design, production roasting, QC cupping and blending -- compressed into one career-changing week with Tristan Creswick, 27 years in specialty coffee.
Cottle Coffee Academy, Petaling Jaya · All equipment & green coffee included · Completion certificate
A Weekend Teaches You to Roast.
A Week Teaches You to Think Like a Roaster.
Two days gives you the working sequence -- enough to roast safely and understand what just happened. But professional roasting is a system: green buying decisions, profile design for a specific beverage, production consistency, quality control, and blending. That system needs depth, not just exposure.
Across five days you move from guided roasts to independent decisions. By mid-week you are designing profiles to a target -- an espresso for milk drinks, a filter roast for a delicate washed Ethiopia -- and defending your choices at the cupping table.
You leave with more than a certificate. You leave with a notebook of repeatable profiles, coffee you roasted yourself, and the confidence to walk up to any roaster and know what to do first.
Built for People Who Are Serious About Roasting.
The Aspiring Professional Roaster
You want roasting to be your job, not your hobby. Five days of production-level reps is the fastest credible start -- and the direct bridge into our development and mentorship programmes.
The Operator Who Wants Control
Stop being at the mercy of your supplier. Understand what you are buying, cup it properly, and know exactly what to ask for -- or roast it yourself.
The Planner Before the Leap
Before you commit to equipment, premises and a launch, spend one week inside a working multi-platform lab. The Intensive is the smartest due diligence you will ever do.
The Barista Going Upstream
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.
The Home Roaster Ready to Go Deep
You have roasted at home and hit a ceiling. Five days with a professional coach, three platforms and a cupping protocol will move you further than a year of guessing.
Start With the 2-Day Fundamentals
If five days feels like a big first step, begin with the 2-Day Roaster Fundamentals -- then progress. Every step at Cottle builds on the last.
5 Days. 30 Hours. A Complete Roasting System.
Every day blends focused theory with hours on the machines. You roast every single day -- and cup what you roasted the day before.
Day 1 -- FoundationsGreen Coffee, Roaster Mechanics & Your First Guided Roasts+
Start where every professional starts: the raw material. Green coffee origins, processing methods, density and moisture -- and how each one changes what the roaster must do. You will grade green coffee by hand and learn to spot defects before they cost you a batch.
Then straight onto the machines. Roaster anatomy, heat transfer, airflow and drum speed -- followed by your first fully guided roasts with Tristan calling the decisions and you making them. Day one ends at the cupping table, tasting what you made.
Day 2 -- The ScienceRoast Chemistry, Development Time & Reading the Curve+
What actually happens inside the drum: drying, Maillard reactions, caramelisation, first crack and development. Learn why development time ratio matters more than colour, and how roasters use rate-of-rise to predict -- not react to -- the roast.
Hands-on: you run repeat roasts of the same coffee with one deliberate change each time, then cup the differences side by side. This is the day the curve stops being a squiggle and starts being a language you read fluently.
Day 3 -- Profile DesignDesigning Roasts for Espresso, Milk, Filter & Iced Coffee+
A roast is not good or bad -- it is right or wrong for a purpose. Day three is about designing profiles for specific end drinks: solubility and sweetness for espresso, balance and body for milk-based drinks, clarity for filter, and structure for iced black.
You will pick a target beverage, design a profile for it, roast it, and evaluate it as the finished drink -- the same feedback loop used in our development labs. This is where your decisions become commercial.
Day 4 -- Production & QCConsistency, Production Roasting & Quality Control Protocols+
One good roast is luck. Ten identical roasts is a business. Day four covers production discipline: batch planning, roast logging, charge temperature management across back-to-back batches, cooling, degassing and storage.
You will run a production-style session across multiple batches and platforms, then apply a professional QC cupping protocol to your own output -- scoring, comparing, and deciding what passes and what gets re-roasted.
Day 5 -- Blending & GraduationBlending Strategy, Your Capstone Roast & Professional Evaluation+
Most of the world's coffee is sold as blends -- and blending is where a roaster's palate becomes a product. Learn pre-roast vs post-roast blending, how to build a house espresso blend with a purpose, and how to keep it consistent as crops change.
Your capstone: design, roast and present your own coffee to the group with a full professional evaluation from Tristan. Graduate with your certificate, your profiles, and the coffee you roasted -- ready for the 4-Week Development Program, the 10-Week Mentorship, or your own roastery.
Train on Three Professional Platforms.
Different machines teach different lessons. Training across three platforms means your skill transfers to whatever roaster your career 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
A compact professional drum roaster 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, infrared bean sensing, serious repeatability.
One Price. Nothing Held Back.
| Included in RM5,380 | Status |
|---|---|
| 5 full training days (30 hours) with Tristan Creswick | Included |
| All green coffee for roasting exercises -- dozens of batches | Included |
| Training across 3 professional roasting platforms | Included |
| Daily cupping and finished-beverage evaluation sessions | Included |
| Roast logging templates and profile design workbook | Included |
| The coffee you roast -- take it home | Included |
| Cottle Coffee Academy certificate of completion | Included |
| BONUS: Priority pathway into the 4-Week Development Program and 10-Week Mentorship | Graduates only |
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.
The Intensive Is the Middle of a Journey, Not the End.
2-Day Roaster Fundamentals -- RM2,290
The essential foundation: roaster mechanics, your first guided roasts, and the working sequence every roaster must own. Start here if you are brand new.
5-Day Coffee Roaster Intensive -- RM5,380
You are here. The complete system: chemistry, profile design, production consistency, QC and blending -- compressed into one week.
4-Week Roast Development Program -- RM3,890
Four coached Sunday labs where repetition turns knowledge into judgement. Roast, rest, taste the finished drink, refine -- with individual targets.
10-Week Professional Roaster Mentorship -- RM7,380
The deepest program we run. One-on-one professional development with Tristan -- and everything you have already paid moves forward as credit.
Before You Book the Intensive
Do I need any roasting experience?
How is this different from the 2-Day Fundamentals?
How is this different from the 4-Week Development Program?
Do I get to keep the coffee I roast?
What equipment will I train on?
Is there an SCA certification option?
What if my plans change after booking?
Where is the academy and what are the hours?
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One Week From Now, You Could Think
Like a Professional Roaster.
Thirty hours. Three platforms. A coach with 27 years in the industry. And coffee you roasted yourself, in your bag, on the way home.
All materials included · 7-day free reschedule · Certificate of completion
Max 6 students · Instant confirmation · Pathway to Mentorship
Secure checkout via Samcart · WhatsApp: +60 12-650 1615 · Cottle Coffee Academy, Petaling Jaya