Events for Everyone

From beginner cuppings to advanced roasting workshops, our calendar is full of ways to learn, connect, and grow. We also host free public cuppings, competitions, and community events.


Check out what’s coming up and grab your spot!

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The Core 4 Classes

We want to give you a running start in launching your business, so we’ve created our Core 4 Class structure. Each class can stand alone, but they’re designed to build on the one before it with the final two intended for those pursuing or growing a career in coffee.

  1. Cupping Fundamentals

2. Intro to Roasting

3. Production Roasting

4. Green Coffee Buying

We host the core classes at least once per month. Check our schedule and sign up!

Upcoming Classes

More Classes

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Roasting Workshops

  • A 3-hour, hands-on roasting workshop where we cover the basics (and then some) of turning coffee beans brown, including:

    • Flavor profiling on a drum roaster

    • Roasting thermodynamics

    • Tasting roasting defects & developing roasts

    • Post roast evaluation & adjustments

    We’ll get hands-on roasting time on a Buckeye 3.5lb roaster and will get to take home a bag of beans that they roasted themselves.

  • This 3-hour session takes you deeper into the craft of coffee roasting, focusing on more advanced techniques and concepts, including:

    • Fine-tuning roast curves for flavor development

    • Roasting approaches for bean density and process

    • The importance of airflow and drum speed for consistent roasts

    • Troubleshooting common roast issues in real-time

    Participants will have extended hands-on roasting time with the Buckeye Drum Roaster and will dive into detailed post-roast analysis. You’ll leave with custom roasts you crafted during class and a stronger foundation for experimenting with roast profiles on your own.

  • This 2-hr class provides an intro to the robusta species (Coffea Canephora) and ways to roast it. The first part gives a general overview, which includes cupping of various test roasts, while the second part allows time for students to roast their own robusta samples. 

    The course assumes some roasting experience and knowledge of roast terms (ex. BT, ET, ROR, etc.).

Cupping & Sensory Trainings

  • Explore the fundamentals of coffee tasting in this hands-on class designed for beginners and enthusiasts. You’ll learn cupping protocols, the coffee flavor wheel, and how to evaluate coffee for aroma, flavor, acidity, body, and balance. This class introduces sensory evaluation techniques in a relaxed, supportive environment, offering a perfect entry point into the world of professional coffee tasting.

  • Unlock the secrets to brewing the perfect cup! This class dives into coffee extraction principles, brewing ratios, grind size, water quality, and techniques for popular methods such as pour-over, French press, and AeroPress.

  • In this 2-day class, attendees will learn the fundamental mechanics of olfaction (fragrance & aroma), gustation (flavor & aftertaste), texture (body & mouthfeel) and aroma memory recall. They will apply these mechanics while learning how to compare and describe coffee attributes found in both Arabica and Robusta species of coffee. Attendees will be taught how to determine proper dosing for cupping bowls and set up a table. They will cup multiple flights of coffee and calibration their evaluations.

Green Coffee Classes

  • Delve into the science of green coffee grading. This class covers defect identification, moisture content analysis, bean density, and UV light testing to understand how these factors impact roast quality and flavor. Essential for anyone involved in quality control or green coffee purchasing

  • Dive into the essentials of sourcing green coffee with this comprehensive class. Learn to navigate contract types such as Spot, Afloat, and Forward, and understand pricing structures like Farm Gate, FOB, and EXW. Explore the process of evaluating samples—from Offer to Arrival—and managing approvals or rejections.

    We’ll discuss key considerations like seasonality, transit times, and warehousing. You’ll also gain insights into quality parameters, including moisture content, milling standards, and identifying green defects.

  • 3-hour, hands-on cupping and blending workshop.

    This workshop provides roasters with practical strategies for managing costs by purchasing and utilizing past crop coffees without compromising flavor quality. The class will cover the science behind why coffees change flavor as they age, how to slow the aging process, and different roasting methods to mitigate off-flavors. Through hands-on tasting, participants will experiment with various blending ratios and roast profiles, discovering effective ways to maintain quality and consistency.