Description: Learn what it takes to launch and operate a successful coffee roasting business in this Specialty Coffee Roasting Business course.
Attendees will learn about a variety frameworks for successfully managing a roastery. We will discuss key operational tasks including:
- Managing green coffee, orders and a roasting room, and production planning.
- Workflows to evaluate and assess various samples from multiple suppliers.
- Green inventory management across locations, position reports, blend components, and other inventory metrics.
- Create and manage roast profiles to achieve consistency in all roasts.
- Post-production tools and best-practices to manage orders and down-stream quality control.
There is ample time for Q and A for attendees to ask questions about essential operational tasks, business planning and startup costs, marketing and sales approaches, product development, positioning and branding, and more.
Date: Saturday, April 13, 2024
Time: 1:30 p.m. - 4:30 p.m.
Room Number: S504BCD
Category: Business
Instructors
Marcus Young (he/him)
Education Manager and AST, Cropster
Marcus’ extensive experience includes work as a trader, buyer, roaster, and barista. He helped found and build a successful roasting business in Rwanda and worked on behalf of farmers and cooperatives on quality control and market access initiatives. Marcus co-founded Central City Coffee, a social enterprise coffee company providing employment and on-the-job training for employees who were previously homeless. Marcus is an Authorized SCA Trainer and consultant and has been a head judge for the U.S. Barista Competition, has overseen the U.S. Cup Tasters Championship, and in his free time produces natural wine by applying his interest in sensory analysis.