Coffee Roasting Fundamentals Course
Coffee Roasting Fundamentals Course
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Learn to roast coffee from green bean to finished cup
A hands-on, full-day roasting course where you roast your own batches on professional equipment, guided by expert roasters — the perfect foundation for home roasters, café owners and aspiring commercial roasters.
Over a single immersive day, you'll go from the science of how green beans transform, through roast profiling and cupping, to roasting your own coffee in a state-of-the-art facility. You'll leave understanding both the art and the craft — and with the confidence to keep roasting.
What the course covers
The day is structured across eight practical modules, taking you from the fundamentals right through to running your own roasts:
The basics of roasting and the transformation from green beans to roasted coffee, plus the key factors influencing roast development.
A range of roast profiles from light to dark, how temperature and time affect flavour and aroma, and tailoring roasts to each bean.
The art of cupping to evaluate quality — aroma, flavour, acidity and body — with hands-on guided cupping sessions.
Roast your own batches under expert guidance, learning bean selection and profile adjustments in a state-of-the-art facility.
Handling roasted coffee properly — weighing, storage and packaging to preserve freshness and quality.
Sourcing green beans and supplies, building industry relationships, and the equipment you need to start your own roasting venture.
Techniques for flavour enhancement, troubleshooting common roasting challenges, and quality control for consistency.
A recap of key learnings, opportunities for further specialisation, and personalised feedback to keep growing.
Who it's for
The Fundamentals course is the ideal starting point whether you're roasting for pleasure or planning a business:
- Café and coffee-shop owners wanting to roast in-house
- Home roasters ready to take their hobby seriously
- New or limited-experience commercial roasters needing foundation knowledge
- Coffee lovers who want to understand the craft from the inside
Course details
| Format | Hands-on, in-person roasting course |
| Duration | Full day, 10am–4pm (lunch provided) |
| Class size | Maximum of 8 people |
| Level | Beginner to basic — no roasting experience required |
| Included | Green and roasted coffee, plus lunch |
| Equipment | Professional commercial roasting equipment |
| Location | Di Pacci academy, 97–99 Chapel St, Roselands NSW 2196 |
Why train with Di Pacci
Australian Training Academy is the training arm of Di Pacci Coffee Company — a working coffee roaster and café supplier. You learn in a real roasting facility on professional equipment, from people who roast for a living. Explore all our roasting options on the Coffee Roasting Courses page, or read more about us.
Frequently asked questions
Do I need experience to take the Fundamentals course?
No roasting experience is required. The course suits beginners through to basic level. It helps if you've done a barista course or have some coffee-making experience, but it's not essential.
How long is the course and what's included?
It runs as a full day from 10am to 4pm, with lunch provided. The cost also includes the green and roasted coffee you'll use and take through the day.
Will I actually roast coffee myself?
Yes. This is a hands-on course — you'll roast your own batches on professional equipment under expert guidance, and learn to adjust profiles for the flavours you want.
How many people are in each class?
Classes are kept small, with a maximum of 8 people, so you get plenty of hands-on time and personal guidance.
Is this course suitable for starting a roasting business?
Yes. It covers sourcing green beans, suppliers, equipment and what you need to get started, making it a strong foundation for café owners and aspiring commercial roasters. To go further, see our Advanced Coffee Roasting Course.
Where is the course held?
At the Di Pacci academy, 97–99 Chapel St, Roselands NSW 2196. Call (02) 9758 0760 for upcoming dates and availability.
