Danny Pang's Roasting Masterclass: From Roast Profiles to the Cup

Danny Pang’s roasting masterclass at Espresso Academic Thailand brought the work at the roaster back to the cupping table. Participants explored roast profiles, coffee potential and roaster calibration before roasting, tasting and analysing their results together.

The class examined how decisions during roasting appeared in the cup. Sweetness, acidity, body, texture and roast defects gave the group concrete points to discuss and compare. Practical roasting and cupping helped participants connect changes in the machine with the flavours they experienced.

Questions and exchanges were an important part of the session. Thank you to Danny Pang for sharing his experience, and to everyone who joined us to experiment, compare observations and develop their understanding of coffee roasting.

Browse the original masterclass photo album below.