May 28, 2024  
2021-22 Catalog 
2021-22 Catalog [ARCHIVED CATALOG]

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HOST 132 - Coffee Roasting Fundamentals

4 Credits
Learners enrolled in this course will roast coffee beans with a focus placed on learning how to create various roasting profiles. Students will drink coffee made in a variety of ways including espresso, cold brew, drip coffee, French press, pour over, Vietnamese coffee, and more. Enrolled individuals will establish an effective palette via cupping techniques and while utilizing flavor wheels and professional barista and roastery utensils. Finally, the chemical reactions in roasting will be understood. 

Course Note This course focuses on roasting coffee beans. Roasting beans requires high heat emanating from open flames. Furthermore, roasting coffee produces chemicals into the air. An approved mask and goggles will be necessary for inclusion in this course.

Quarters Typically Offered
Designed to Serve All students interested in food, beverage, the production of consumer goods, and coffee in general.
Active Date 20210403T10:09:09

Grading System Decimal Grade
Class Limit 24
Contact Hours: Lecture 44
Total Contact Hours 44
Degree Distributions:
ProfTech Course Yes
Restricted Elective Yes
Course Outline
Students enrolled in this course will focus on two primary learnings:

  • How to roast coffee including the chemical reactions that take place 
  • How to drink coffee as a professional (called cupping) with a focus placed on taste profiles.

Student Learning Outcomes
Learners will determine coffee flavor profiles by cupping and leveraging the flavor and aroma wheels.

Learners will manage roasting coffee beans in a commercial coffee roaster.

Learners will build and assess coffee made via a variety of different methods including espresso, cold brew, drip coffee, French press, pour over, Vietnamese coffee, and more.

Learners will explain the chemical reactions in roasting.

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