Private Roasting in Chiang Mai, Day 1: Profiles and Practical Decisions

Seven training batches gave our private SCA Roasting Intermediate class in Chiang Mai a practical starting point. At Bannok Coffee Roastery, the group explored roast profiles, machine energy balance, heat and airflow, with attention to how small adjustments change the cup.

Cupping and roasting were taught together. Students first worked on evaluating coffee, then used that understanding to make more deliberate roasting decisions. Stability, repeatability and profiles that could translate into production were the focus.

Thank you to พี่เหน่ง and น้ำหวาน for preparing the venue, machines and coffees, and for welcoming the class. This visit also carried a personal connection: our friendship with พี่เหน่ง goes back to the 2017 Thailand National Brewer Championship, when we used his coffee to present Thai coffee to the judges.

The original Day 1 photographs below show the learning behind the profiles. The class continued with production roasting on Day 2.