OPP Roasting Master Class in Vientiane: Building the Foundation

The first day of our OPP Roasting Master Class in Vientiane began with the fundamentals behind a roast. Participants explored machine setup, roasting theory and heat transfer before applying those ideas to their first hands-on batches.

The class connected energy input with the response of the beans inside the roaster. Participants looked beyond following a profile and asked why a roast behaved in a particular way, linking heat, time and roast development with the final cup.

That connection between machine, coffee and flavour provided the starting point for three days of roasting, tasting and sharing. The learning came through working with the equipment, comparing observations and discussing the decisions behind each batch.

Thank you to the participants who brought their curiosity and experience to the classroom in Vientiane. Explore the original Day 1 album below for the equipment, practical work and people behind the session.