OPP Roasting Master Class in Laos: Bringing Roast Profiles Back to the Cup

Vientiane, Laos • 2026

The final day of our first OPP Roasting Master Class in Laos brought three days of work together. After roasting and developing profiles during the first two days, participants moved into evaluation, troubleshooting and the connection between roasting decisions and flavour.

The class compared roast results, analysed profiles and returned to the cupping table for sensory feedback. That sequence gave the group a way to ask practical questions about a roast: what happened, what could be tasted, and what might need adjustment next time?

Production troubleshooting and an SCA Roasting Intermediate assessment were also part of the final day. The focus stayed on connecting the work at the machine with the evidence in the cup. Completing a roast was the beginning of the next conversation.

Roast, taste, analyse and adjust. Repeating that cycle gave participants another chance to bring their observations together and discuss how they would approach the next batch.

Thank you to all the participants and to our partners, Sathiti Café, BEST LAO COFFEE, OPP Roaster and Sixnature, for three days of learning and sharing in Vientiane.

Browse the original final-day album below.