Private Roasting in Chiang Mai, Day 2: Moving to Production

The second-day recap from private roasting training at Bannok Coffee Roastery in Chiang Mai moved from the 1 kg machine used on Day 1 to a 12 kg production roaster.

The class explored energy, airflow, gas burner control and drum speed, bringing the discussion back to sensory evaluation and cupping. The larger machine gave participants a production setting in which to consider the decisions they had practised earlier.

Sensory calibration and cupping remained central to the work. Comparing what happened in the roaster with what we could taste helped connect production decisions to their results in the cup.

Thank you to พี่เหน่ง at Bannok Coffee Roastery for the hospitality, venue, equipment and coffees that supported the class. The original Day 2 album below follows the group as they put those larger-scale roasting decisions into practice.