You roast
Internal production
The business owns or controls its roasting operation. Production starts at a scale the founder can supervise, learn and improve.
Six-week coffee-business launch program
Start small enough to control. Build professionally enough to grow.
Develop the roasting capability, products and operating system for a focused small-batch coffee business. You roast. You keep the customer relationship through direct channels.
Six weeks · MYR11,990 per business
Up to two designated founders or key operators. Includes Two-Day Coffee Roasting Fundamentals plus two selected Sunday development labs.
Led directly by Tristan Creswick27 years of Australian coffee-industry experience · Founder, World Espresso Championship
The operating model
Own the roasting capability. Keep the launch model focused. Learn from every batch and every customer.
A micro-roastery here is a small-batch internal roasting business, not a miniature wholesale factory and not a hobby standard. The model is defined by who roasts, who the customer is, and how the coffee is sold—not by a kilogram number on a machine.
You keep the customer
Direct channels
Packaged coffee is sold mainly through online sales, subscriptions, markets, pop-ups and direct retail. Limited local supply can remain appropriate when it does not become a wholesale engine.
You connect the system
Skill and commerce together
Roasting skill, repeatable production, product quality and commercial discipline have to develop together. Owning a roaster does not automatically create a viable business.
If wholesale production is intended to be the principal launch engine, compare the four models on the business hub rather than stretching this offer.
Fit
Built for founders who will roast and sell directly.
Strong fit
- Roasting as an internal capability from launch.
- A direct-to-consumer coffee brand planning e-commerce, subscriptions, markets, pop-ups or direct retail.
- An existing business adding a controlled small-batch roasting operation.
- Two founders where one leads the business and the other leads production.
- An owner who will appoint a key operator to develop and control the roasting system.
Not yet
- Looking for passive income or a promise of profit.
- Expecting the fee to include equipment, premises, inventory or licences.
- Principal model is outsourced production.
- Principal launch model is large-scale wholesale.
- An integrated café where beverage service and barista capability are central.
Who roasts
The business needs one accountable production person.
Founder roasts
Complete the practical work
If one of the founders will roast, that person should complete Two-Day Coffee Roasting Fundamentals and the two selected Sunday labs.
Owner does not roast
Designate the operator
A key operator responsible for production should participate. The owner still needs to understand production decisions, quality-control feedback and corrective action.
Up to two designated founders or key operators may take part. Practical capacity, equipment access and session scheduling remain subject to verified academy delivery. Two participants do not automatically receive two independent private course places or simultaneous machine time. The objective is a controlled operating foundation—not becoming a master roaster before launch.
Included practical development
Foundation first. Then coached application.
Included
Two-Day Coffee Roasting Fundamentals
For the designated roasting participant or participants, within verified capacity and scheduling. It establishes core roasting concepts and safe operating practice, a practical foundation for observing, controlling and reviewing a roast, and a common language for later product and production development.
Included
Two selected Sunday roasting-development labs
Coached product development, not two generic extra course days. The established Sunday rhythm may include Q&A and relevant industry discussion; review of rested coffees in their intended finished beverage; lunch and peer exchange where included in the verified session format; approximately three hours of coached roasting work, subject to timetable and equipment capacity; a short quality-control cupping; then review and the next experiment or production action.
The primary feedback loop is performance in the coffee’s intended finished beverage, supported by cupping and production data. Immediate same-day cupping is not the only or final judgement—coffee may need rest before its intended application can be assessed properly. Two labs do not create complete professional mastery. Dates, batch counts, exclusive machine use and specific models are not promised here.
Six-week applied launch program
Connect roasting skill with the operating system.
These are six phases of work for one business—not a classroom syllabus, and not a claim that each phase occupies one exact calendar week.
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Model and customer
Define the target customer, direct channels, launch proposition and a realistic production role.
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Equipment and site requirements
Establish a decision framework around production needs, workflow, utilities, ventilation, installation, service and budget.
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Roasting foundation and product direction
Build practical capability and define how products will be judged in their intended use.
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Range, green coffee and costing
Plan the initial range, sourcing framework, batch assumptions, packaging and introductory unit economics.
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Workflow, fulfilment and quality control
Connect production planning, roast records, rest, packing, inventory, orders and corrective feedback.
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Launch and development roadmap
Sequence decisions, dependencies, tests and the next stage of roasting development.
Equipment
Equipment is a system decision, not a prestige purchase.
The appropriate machine depends on intended production volume, workflow, site, utilities, ventilation, budget, products and growth plan. There is no universal kilogram formula. The smallest or cheapest machine is not automatically the safest investment.
- Intended products and roast styles
- Forecast launch volume and sensible growth
- Batch size and production rhythm
- Workflow and staffing
- Premises and available space
- Electrical or gas requirements
- Ventilation, exhaust and emissions
- Cooling, packing and storage
- Service, parts and local support
- Data capture and repeatability
- Installation and commissioning
- Total acquisition and operating cost
Specialist contractors, equipment suppliers, building professionals and relevant authorities may be required. Cottle Coffee Academy does not replace their technical, engineering, installation, fire-safety, environmental or regulatory advice. This program does not sell equipment or name a default commercial partner.
Product and quality
From coffee idea to a range you can actually control.
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Serve a real customer need
Decide which customer needs the initial products will serve, and avoid launching more products than production and inventory can control.
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Select green coffee repeatably
Use an evaluation framework rather than a one-off favourite sample.
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Connect cost without inventing a margin
Introductory unit economics may include green cost, roast loss, production time, packaging, labour, payment/platform fees and fulfilment—using the business’s own verified numbers, not published benchmarks.
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Judge the drink customers will drink
Review coffees in the beverage formats they will actually use. A product is not market-ready merely because it has been roasted or cupped once.
MYR11,990 core program
What the program does—and does not include.
Applied business, roasting and launch development for one business. Barista training is not included. Not a franchise, equipment distributorship, finance arrangement, premises service, licence, legal service or promise of commercial performance.
Included
- Business model and target-customer definition.
- Direct-channel priorities.
- Product proposition and initial range planning.
- Equipment-selection framework based on the actual model.
- Site, workflow, utilities, ventilation, installation and service questions to investigate with qualified providers.
- Green-coffee sourcing and selection framework.
- Introductory product and production costing.
- Packaging and information brief.
- Batch planning, roast records and production workflow.
- Quality-control system linked to the intended finished beverage.
- Inventory, fulfilment and launch sequencing.
- Two-Day Coffee Roasting Fundamentals.
- Two selected Sunday roasting-development labs.
- A six-week launch and capability-development roadmap.
Not included in MYR11,990
- A coffee roaster, grinder, destoner, sealer, scales or other equipment.
- Equipment freight, duties, installation, commissioning, servicing or repairs.
- Premises, rent, deposits, renovation, fit-out or storage.
- Electrical, gas, plumbing, ventilation, exhaust, emissions or fire-safety works.
- Engineering, architectural, contractor or authority fees.
- Licences, planning, food-premises, environmental or other regulatory clearance.
- Green coffee, charged samples or commercial inventory.
- Packaging manufacture, printing or minimum orders.
- Logo, complete visual identity or print-ready packaging artwork.
- Website design or development unless separately scoped.
- Photography, advertising, content production or ongoing marketing.
- Staff wages, recruitment or employment advice.
- Legal, tax, accounting, finance, insurance or investment advice.
- Promises of equipment suitability, supplier terms, premises approval, output, consistency, launch date, sales, margin or profit.
- Barista training is not included.
Optional production
Digital launch production, only if you need it.
Optional digital launch production is available from MYR6,990 and is scoped separately around the confirmed business model, product range, platform and required assets.
This can be discussed if you need help turning the approved commercial direction into a customer-facing website or related launch assets. It is not included in MYR11,990, is not required to join the core program, and is not a fixed brand-plus-website package. Photography, printing, custom software, platform fees, legal policies, advertising and ongoing marketing are not included unless separately contracted. A website does not create demand automatically.
Direct adviser
One adviser connecting coffee, equipment, workflow and commercial decisions.
Consultation
An enquiry is not automatic acceptance.
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Complete the short Micro-Roastery enquiry
Stage, who will roast, channels, equipment and premises status, and current dependencies.
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Preview the prepared WhatsApp message
Review and edit it before anything is sent.
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Send it directly to Tristan
Opening WhatsApp does not submit an application or accept the business into the program.
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Confirm fit and delivery feasibility
Discuss the customer, operator, likely volume and whether separately scoped digital launch support is useful.
Questions
Before you request a consultation
Is this a roasting course or a business program?
It is an applied business-launch program that includes practical roasting development: Two-Day Coffee Roasting Fundamentals and two selected Sunday labs.
Do I need to own a roaster before applying?
No. The program can help structure the equipment decision. It does not replace technical site, installation or regulatory advice.
What size roaster do I need?
There is no universal answer. The decision depends on products, volume, workflow, premises, utilities, ventilation, service, budget and growth plan.
Can two founders join?
Yes. The program price includes up to two designated founders or key operators from the same business, subject to verified practical-session capacity and scheduling.
What if the owner will not roast?
A designated production operator should participate in the practical development so the business has an accountable person responsible for the roasting and quality-control system.
What happens in the Sunday development labs?
The established rhythm may include Q&A and industry discussion; review of rested coffees in their intended finished beverage; lunch and peer exchange where included; approximately three hours of coached roasting, subject to timetable and capacity; a short quality-control cupping; then review and the next experiment. Dates, batch counts and exclusive equipment are not promised.
Does the fee include equipment, green coffee or packaging?
No. Equipment, inventory, supplier orders, packaging manufacture and related costs are separate from MYR11,990.
Does the program include a website?
No. Optional digital launch production is available from MYR6,990 and is scoped separately.
Is barista training included?
No. When beverage service and barista capability are central to the launch model, compare the four coffee-business models, including Micro-Roastery Café.
Can you guarantee that my premises or installation will be approved?
No. Relevant qualified contractors, professionals, suppliers and authorities must confirm technical and regulatory requirements.
Will I be ready to roast commercially after six weeks?
The program develops a practical and operating foundation. Commercial readiness depends on the participant’s capability, products, equipment, site, approvals, quality system and other dependencies; it is not guaranteed by elapsed time.
What if I want a supplier to roast for my brand?
Then Launch Your Coffee Brand is the closer operating model. Compare the four coffee-business models, or review Launch Your Coffee Brand.
What if wholesale will be my main business?
Then a dedicated wholesale roasting program is the closer operating model. Compare the four coffee-business models rather than stretching a micro-roastery launch.
Is this an SCA course?
No. Launch a Micro-Roastery is not an SCA course and does not include an SCA credential or endorsement.
Launch a Micro-Roastery
Request a Micro-Roastery consultation
If WhatsApp does not open, copy the message and send it to Tristan on +60 12-650 1615.
Launch a Micro-Roastery
Six weeks. MYR11,990 per business. Up to two people.
Includes Two-Day Coffee Roasting Fundamentals and two selected Sunday development labs. Request a consultation rather than buying the machine first.