Master Coffee Roasting in 2 Intensive Days
From green bean evaluation to cupping your own roasts. Hands-on with the Aillio Bullet R1 V2. Small groups of 4. The only SCA-certified roasting course in Malaysia.
100% Satisfaction Guarantee · Full refund if not happy after Day 1
Learn from a Master Roaster
Tristan has roasted on everything from sample roasters to 120kg commercial drums. He brings that depth to every student.
Green Bean Mastery
Learn to evaluate and grade green coffee beans. Understand moisture content, density, and defect identification — the foundation of great roasting.
Roast Curve Theory
Master the science of heat management, rate of rise (ROR), and development time. Control every variable for consistent, repeatable results.
First & Second Crack
Develop the ear and instinct to identify cracks precisely. Understand how to manipulate development for light, medium, and dark profiles.
Cupping Your Roasts
Evaluate your own roasted coffee using professional cupping protocols. Learn to taste acidity, body, sweetness, and identify roast defects.
What You'll Master in 2 Days
Comprehensive hands-on training. All equipment and green beans provided. Take home your roasted coffee.
Green Bean Evaluation & Grading
Learn to assess green coffee quality using SCA standards. Identify defects, understand moisture content, and select beans for optimal roasting results.
Day 1 MorningRoast Curve Theory & Heat Management
Understand the complete roast profile: drying phase, Maillard reaction, and development. Master heat application for consistent, repeatable results.
Day 1 AfternoonFirst & Second Crack Mastery
Develop the sensory skills to identify first and second crack with precision. Learn how crack timing affects flavour development and roast degree.
Day 2 MorningCupping & Flavour Profiling Your Roasts
Use professional SCA cupping protocols to evaluate your roasted coffee. Identify flavour notes, body, acidity, and learn to diagnose roast defects.
Day 2 Afternoon
Your Instructor: Tristan
With 27 years in the Australian coffee industry, Tristan has roasted on equipment ranging from sample roasters to 120kg commercial production drums across Melbourne and Sydney.
He has trained roasting teams for multiple award-winning roasteries and developed the roasting curriculum used by Cottle Academy — now the only SCA-certified roasting programme in Malaysia.
Every roasting cohort is taught exclusively by Tristan. Maximum 4 students. Once per month.
Join Malaysia's Coffee Professionals
Our roasting graduates have gone on to open roasteries, lead production teams, and compete in national competitions.
Ready to Roast?
Book the 2-Day Roasting Fundamentals and join the next cohort. Only 4 seats — once per month.
Book Now — RM2,090100% Satisfaction Guarantee · Free reschedule up to 7 days before
Before You Book
Do I need roasting experience?
No experience needed. This course starts from absolute beginner. We cover everything from green bean basics to cupping your own roasts.
What equipment do we use?
The Aillio Bullet R1 V2 — one of the most advanced sample roasters available. All green beans, cupping equipment, and materials are provided.
Can I add SCA certification?
Yes. Add SCA Roasting Foundation certification for RM500. You'll take the official SCA exam and receive an internationally recognised credential.
What about the 5-Day roasting course?
If you want the complete roasting journey including advanced profile development, production scaling, and blend design, the 5-Day Roasting Course (RM4,890) covers everything from the 2-Day course plus advanced modules.
Do I get to take coffee home?
Yes. You'll take home all the coffee you roast during the course — usually 4-6 batches of your own roasted coffee.