Roasting production
Make the coffee
- Green-coffee receipt and storage.
- Roast planning, records and quality review.
- Rest and release decisions.
- Packing, retail stock and inventory control.
- Cleaning, maintenance and production responsibility.
Eight-week coffee-business launch program
Roast the coffee. Serve it properly. Let customers experience the whole business.
Design the roastery, bar, menu, retail range and customer journey as one connected café system. Small-batch roasting, beverage service and packaged-coffee retail, planned together.
Eight weeks · MYR16,990 per business
Up to two designated founders or key operators. Includes Two-Day Coffee Roasting Fundamentals, Two-Day Barista Fundamentals and two selected Sunday labs, subject to scheduling and capacity.
Led directly by Tristan Creswick27 years of Australian coffee-industry experience · Founder, World Espresso Championship
The operating model
One coffee business. Two operating systems. One customer experience.
The coffee does not stop at the roaster. Every handoff affects what the customer drinks, hears and buys. The program helps you connect those decisions. It does not remove site, fit-out, technical or regulatory dependencies.
Café service
Serve and explain it
- Roasted-coffee availability and dial-in.
- Grinder, espresso machine, water and bar workflow.
- Menu, recipes and finished-beverage standards.
- Ordering, preparation, hospitality and retail explanation.
- Cleaning, maintenance and service responsibility.
Shared control points
- Which coffee is available when.
- How it performs after rest.
- Which recipe and beverage application it serves.
- How product changes reach the bar.
- How customer and service feedback reaches roasting decisions.
- How wastage, stock, quality and corrective action are recorded.
The model may be a café with an integrated visible roaster, a café connected to a separate small production room, or a tasting-room supported by small-batch production. Visible roasting is not automatically permitted or safe in every venue. The roaster does not have to sit in the customer area.
Fit
Built for founders who will roast and serve in the same customer environment.
Strong fit
- A café or tasting room around coffee roasted by the business.
- A small-batch roastery adding a meaningful beverage and retail venue from launch.
- Two founders or operators dividing production and café service.
- An existing venue adding roasting and packaged coffee, subject to site and approval feasibility.
- Coffee, bar, menu, retail and service decisions that need to be structured together.
Not yet
- An aesthetic café idea without operational planning.
- Expecting the fee to include equipment, fit-out, premises, licences, inventory or staff.
- Principal model is outsourced coffee production.
- Packaged coffee sold directly, without meaningful beverage service.
- Recurring supply to other businesses as the launch engine.
- Looking for a promised approval, opening date, customers or profit.
Why the café changes the model
This is not Micro-Roastery plus a barista course.
A Micro-Roastery primarily builds a small-batch production and direct packaged-coffee system. A Micro-Roastery Café must also create the venue, bar, menu, people and customer journey that make that coffee drinkable and understandable in one place.
- A coherent venue concept and service promise
- A practical bar layout and service sequence
- A beverage menu the team can execute consistently
- Espresso and milk-drink standards linked to roasted products
- Roles across production, preparation and hospitality
- Daily roast availability, rest, dial-in, wastage and retail stock
- A path from tasting the coffee to purchasing it
- An operating model that accounts for drinks and packaged retail
If beverage service is incidental and packaged coffee is the main business, review Launch a Micro-Roastery. If recurring supply to other businesses is the principal launch engine, compare the four models on the business hub.
Who participates
Accountability must exist for both roasting and service.
Split roles
Assign the practical work
If one person will roast and another will lead the bar, the included practical development should be assigned accordingly. Business decisions still stay connected.
One founder, both roles
Name the deputy
If one founder will roast and serve, the program should still identify who carries operational responsibility when that person is absent.
Owner off the floor
Bring the operators
If the owner will not roast or work the bar, the designated production and service operators should participate where relevant.
The price includes up to two designated founders or key operators from the same business. Two people are not a finished venue roster, and two participants do not automatically receive two independent private enrolments in every included course. Practical attendance remains subject to verified academy capacity and scheduling. The program does not recruit staff.
Included practical development
Foundation for production, then the bar, then coached application.
Included
Two-Day Coffee Roasting Fundamentals
For designated participants, within verified capacity and scheduling. Core roasting concepts, safe operating practice, and a common language for later product and production quality.
Included
Two-Day Barista Fundamentals
For designated participants, subject to current verified scheduling and capacity. A practical beverage-preparation foundation connecting espresso, milk work, workflow and service discipline so roasted coffee can become a repeatable customer-facing drink. It does not fully train an opening team.
Included
Two selected Sunday labs
Coached product development. The established rhythm may include Q&A; review of rested coffees in café applications such as espresso, milk, filter or iced service; lunch and peer exchange where included; approximately three hours of coached roasting, subject to timetable and capacity; a short quality-control cupping; then the next experiment.
The primary feedback loop is performance in the coffee’s intended finished beverage. Immediate same-day cupping is not the only or final judgement. Dates, batch counts, exclusive machines, unlimited lab access and latte-art outcomes are not promised.
Eight-week applied launch program
Connect roasting, service, menu, people and the customer journey.
These are eight phases of work for one business—not a classroom syllabus, and not a claim that each phase occupies one exact calendar week.
-
Concept and customer
Define the target customer, venue role, product promise and principal revenue logic.
-
Site and operating model
Identify the premises, production, bar, retail, utility, ventilation, flow and approval questions that qualified providers must resolve.
-
Roaster and bar systems
Build an equipment and workflow decision framework across production and service.
-
Roasting and product direction
Establish practical foundations and define how coffees will be evaluated in their intended beverages.
-
Menu and retail architecture
Connect a manageable beverage menu with the initial packaged-coffee range and customer explanation.
-
Costing, staffing and daily workflow
Map roles, handoffs, production rhythm, service sequence, inventory and introductory unit economics.
-
Quality control and rehearsal
Establish roast, recipe, dial-in, finished-beverage, service and corrective-feedback routines.
-
Opening and development roadmap
Sequence dependencies, tests, training, soft-opening decisions and post-opening development. Elapsed time is not an opening date.
Equipment and premises
A roastery café combines production, hospitality and site systems.
There is no universal roaster size, espresso-machine configuration, seat count or floor area. A compact venue is not automatically simple or inexpensive.
- Intended products, menu and service volume
- Forecast launch demand and sensible growth
- Roaster capacity and production rhythm
- Espresso machine, grinders, water and bar equipment
- Production, bar, customer, storage and cleaning flows
- Green, roasted, packaging, milk, food and consumables storage
- Electrical, gas, plumbing, drainage and water
- Roaster ventilation, exhaust and emissions
- Heat, noise, customer separation and workplace safety
- Local servicing, parts and technical support
- Point-of-sale, ordering and inventory needs
- Total acquisition, fit-out and operating cost
Equipment suppliers, qualified contractors, building professionals, fire-safety professionals and relevant authorities may be required. Cottle Coffee Academy does not replace their technical, engineering, architectural, installation, food-safety, fire-safety, environmental or regulatory advice. This program does not sell equipment or name a default commercial partner.
People and rehearsal
Name who owns each handoff before opening week.
- Founder, roaster, bar lead and service-role responsibilities
- Handoffs between production and service
- Who approves roast release and beverage recipes
- Who performs dial-in and records corrective action
- Who manages stock availability and product changes
- Who explains packaged coffee to customers
- Cleaning, maintenance and opening/closing responsibility
- Pre-opening training, service rehearsal and post-opening review
The program does not recruit employees, provide HR or payroll advice, certify staff competence, or replace workplace-specific training, supervision or food-safety requirements. Service speed, customer satisfaction and staff retention are not promised.
MYR16,990 core program
What the program does—and does not include.
Applied business, roasting, beverage-service and launch development for one business. Not a franchise, equipment distributorship, lease, premises service, licence, food-business approval, architectural service, legal service or promise of commercial performance.
Included
- Café or tasting-room concept and target-customer definition.
- Business-model and channel priorities.
- Roaster and bar equipment decision frameworks.
- Site, workflow, utilities, ventilation, installation, storage and service questions to investigate with qualified providers.
- Initial green-coffee, roasted-product and retail-range framework.
- Beverage menu architecture at an introductory planning level.
- Product-to-beverage quality logic.
- Packaging and retail-information brief.
- Introductory costing across roasted coffee, beverage service, packaging and relevant operating inputs.
- Production, rest, dial-in, bar, service and stock handoffs.
- Staffing-role and responsibility map.
- Finished-beverage quality-control framework.
- Launch sequencing, rehearsal and development roadmap.
- Two-Day Coffee Roasting Fundamentals.
- Two selected Sunday roasting-development labs.
- Two-Day Barista Fundamentals for designated participants, subject to verified capacity and scheduling.
Not included in MYR16,990
- A coffee roaster, espresso machine, grinders, water system, refrigeration, point-of-sale system, furniture or other equipment.
- Equipment freight, duties, installation, commissioning, servicing or repairs.
- Premises, rent, deposits, lease negotiation, renovation, design, fit-out or storage.
- Electrical, gas, plumbing, drainage, ventilation, exhaust, emissions or fire-safety works.
- Architectural, engineering, interior-design, contractor or authority fees.
- Planning, building, fire, food-premises, environmental, signage, outdoor-seating, liquor or other licences and approvals.
- Green coffee, milk, food, ingredients, consumables, charged samples or commercial inventory.
- Packaging manufacture, printing or minimum orders.
- Logo, complete visual identity, menu artwork or print-ready packaging artwork.
- Website design or development unless separately scoped.
- Photography, advertising, content production or ongoing marketing.
- Recruitment, wages, payroll, employment documents or HR advice.
- Legal, tax, accounting, finance, insurance, lease, investment or regulatory advice.
- A complete food-menu development or kitchen-consulting service.
- Unlimited barista training or full-team opening training.
- Promises of equipment suitability, premises approval, output, beverage consistency, opening date, customer numbers, sales, margin or profit.
Optional production
Digital launch production, only if you need it.
Digital launch production is available from MYR6,990. Scope is matched to the venue, menu, location, packaged-coffee range and required customer journey.
This can be discussed if you need help translating the approved commercial direction into a venue and retail website, enquiry journey or related digital launch assets. It is not included in MYR16,990, is not required to join the core program, and is not a fixed brand-plus-menu-plus-website package. Online ordering, reservations, delivery, memberships, subscriptions and POS integration are not included without explicit scope. Photography, custom software, platform fees, legal policies, advertising and ongoing marketing are not included unless separately contracted. A website does not create venue demand automatically.
Direct adviser
One adviser connecting coffee, equipment, workflow, people and the cup.
Consultation
An enquiry is not automatic acceptance.
-
Complete the short Roastery Café enquiry
Venue stage, who will roast, who will lead service, menu/retail model, equipment and premises status.
-
Preview the prepared WhatsApp message
Review and edit it before anything is sent.
-
Send it directly to Tristan
Opening WhatsApp does not submit an application or accept the business into the program.
-
Confirm fit and delivery feasibility
Discuss whether the café, micro-roastery or another model is the honest next step.
Questions
Before you request a consultation
How is this different from Launch a Micro-Roastery?
This program integrates roasting production with beverage service, venue workflow, menu, retail, staffing roles and finished-beverage quality.
What practical training is included?
Two-Day Coffee Roasting Fundamentals, two selected Sunday roasting-development labs and Two-Day Barista Fundamentals for designated participants, subject to verified scheduling and capacity.
Can two founders join?
Yes. The program price includes up to two designated founders or key operators from the same business, subject to practical capacity and scheduling.
What if one person will roast and another will run the bar?
The program can assign relevant participation around those responsibilities while keeping the business decisions connected.
Do I need to have a premises before applying?
No. The consultation establishes the current stage. A specific site introduces technical, commercial and approval questions that qualified providers and authorities must resolve.
Does the fee include the roaster, espresso machine or fit-out?
No. Equipment, premises, renovation, installation and fit-out costs are separate from MYR16,990.
Will you design the full food menu?
No complete kitchen or food-menu consulting service is included. The program covers the coffee-led menu and product architecture at the approved planning level.
Does the program train our whole opening team?
No. The program includes the stated practical training for designated participants. Wider team onboarding and venue-specific opening training require separate planning.
Does the program include a website?
No. Digital launch production is available from MYR6,990 and is scoped separately around the venue and retail model.
Can you guarantee our premises or roaster installation will be approved?
No. Relevant qualified contractors, professionals, suppliers and authorities must confirm technical and regulatory requirements.
Will we be ready to open after eight weeks?
The program develops the business, production and service foundation. Opening readiness depends on people, capability, equipment, site, fit-out, approvals, products and other dependencies; elapsed time is not a guarantee.
What if we want a supplier to roast for the café?
Then an external-production coffee brand may be the closer operating model. Compare the four coffee-business models, or review Launch Your Coffee Brand.
What if wholesale will be our main business?
Then a dedicated wholesale roasting program is the closer operating model. Compare the four coffee-business models rather than stretching a café launch.
Is this an SCA course?
No. Launch a Micro-Roastery Café is not an SCA course and does not include an SCA credential or endorsement.
Launch a Micro-Roastery Café
Request a Roastery Café consultation
If WhatsApp does not open, copy the message and send it to Tristan on +60 12-650 1615.
Launch a Micro-Roastery Café
Eight weeks. MYR16,990 per business. Up to two people.
Includes Two-Day Coffee Roasting Fundamentals, Two-Day Barista Fundamentals and two selected Sunday roasting-development labs. Request a consultation rather than buying the machine first.