Coffee Roasting Courses in Sydney.
Learn to roast on professional Probat and Giesen roasters at the Di Pacci academy in Roselands. From your first batch to commercial profiling, our hands-on courses take you through the craft and science of roasting great coffee.
Whether you're a home enthusiast, a café looking to roast in-house, or an aspiring commercial roaster, there's a pathway for you — taught by experienced roasters in a real working coffee business.
Green bean selection
How origin, variety and processing method shape flavour — and how to choose green coffee for the result you want.
Heat & the roast curve
Understand heat transfer, charge temperature, first crack and development time, and how each affects the cup.
Roast profiling
Build and repeat roast profiles from light to dark, and learn to read the roaster like a professional.
Troubleshooting defects
Spot and correct common roasting faults — baking, scorching, tipping and uneven development.
Cupping & sensory
Develop your palate through structured cupping so you can evaluate and refine your roasts objectively.
Blending & consistency
Combine beans to create balanced blends, and roast with the batch-to-batch consistency a café demands.
Roast on the machines real roasteries use.
You'll train on commercial Probat and Giesen roasters — the same industry-standard equipment found in professional roasteries across Australia. Learning on real gear means the skills you build transfer straight to a commercial setting.
Coffee Roasting Fundamentals
Start here. Learn the fundamentals of coffee roasting — heat, roast curves, roast levels and how to read your beans — everything you need to roast with confidence or start your own roasting venture.
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Advanced Coffee Roasting
Take your roasting commercial. Dive deeper into profiling, batch consistency, green-bean selection and blending for production — the skills to roast at scale in a commercial environment.
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Do I need any experience to start?
No. The Fundamentals course is designed for complete beginners and home enthusiasts — you'll learn the craft from the ground up.
Which roasters will I learn on?
You'll roast on professional Probat and Giesen machines — industry-standard commercial roasters used in real roasteries.
What's the difference between the two courses?
Fundamentals covers the core craft for beginners. The Advanced course focuses on commercial roasting — profiling, consistency and blending at scale.
Can this help me start a roasting business?
Yes. Many students take these courses to roast in-house for their café or to launch their own roastery. The Advanced course focuses on commercial-scale skills.
Where are the courses held?
At the Di Pacci academy, 97–99 Chapel St, Roselands NSW 2196. Call (02) 9758 0760 for upcoming dates.
How do I book?
Pick your course above and book online, or contact us if you'd like help choosing the right one.
Ready to roast your own?
Book a roasting course at the Di Pacci academy in Roselands, or get in touch and we'll help you pick the right starting point.