Advanced Barista Coaching (Unaccredited)
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color: #C8552B !important; } .acr-acc summary:hover { color: #C8552B !important; } .acr-acc .acr-acc-body { padding: 12px 14px !important; background: #fff !important; } .acr-acc .acr-acc-body p { margin: 0 !important; font-size: 15px !important; } @media only screen and (max-width: 768px) { .acr-wrap p { font-size: 15px !important; } .acr-wrap .acr-lead { font-size: 16px !important; } .acr-wrap h2 { font-size: 1.2rem !important; } .acr-wrap h3 { font-size: 1.05rem !important; } .acr-grid { grid-template-columns: 1fr !important; } .acr-cta { flex-direction: column !important; } .acr-btn { width: 100% !important; text-align: center !important; } } Advanced · In-Person · Roselands Sydney Advanced Coffee Roasting Course A focused 90-minute advanced roasting intensive for experienced roasters ready to sharpen profiling, blending and sensory skills on commercial equipment. Run live and in-person at the Di Pacci roasting facility in Roselands, this session goes past the fundamentals and into the science that separates a good roast from a repeatable, commercial-grade one. You'll work through roast development theory, profiling and logging to commercial standards, and the sensory evaluation skills used to judge and refine what comes out of the roaster. It's built for roasters who already understand the basics — home or commercial — and want targeted, hands-on coaching to lift their consistency and confidence rather than a beginner walkthrough. 90-Minute Session In-Person Roselands Commercial Roaster Intermediate–Advanced Prior roasting experience required — see prerequisites below. Choose your preferred date and we'll confirm your session by email. Enrol Now Compare Roasting Courses What this session covers Every minute is spent on the techniques that most affect cup quality and batch-to-batch consistency. The focus is practical and profile-driven, applied to real coffee on the roaster in front of you. Roast Science & Development The theory behind roast development — heat transfer, thermal dynamics and roast kinetics, and how each shapes flavour, acidity and body in the cup. Profiling & Logging Roast profiling and data logging to commercial standards, so profiles can be read, repeated and refined rather than guessed. Advanced Blending Blend construction — balancing acidity, body, sweetness and aroma to build signature blends with depth and consistency. Cupping & Sensory Cupping protocol and structured tasting to evaluate roast quality objectively and translate what you taste back into profile decisions. Course details Format Live, in-person practical session Location Di Pacci roasting facility, 97–99 Chapel Street, Roselands NSW 2196 Duration 90 minutes Level Intermediate to advanced Equipment Commercial coffee roaster and cupping setup Experience required 1–2 years' roasting experience (home or commercial) and a sound understanding of coffee roasting fundamentals Booking Choose your date; session details confirmed by email after booking Who it's for This is a next-step course, not an introduction. It suits roasters who have completed a Coffee Roasting Fundamentals course, or who have been roasting at home or commercially and want to move deeper into roast science, profiling and blending. If you've never roasted before, start with our Coffee Roasting Fundamentals course first and return for this when you're ready to refine. Australian Training Academy is the training arm of Di Pacci Coffee Company — a working coffee and roasting business. You learn in a real roasting facility on commercial equipment, guided by trainers with genuine industry experience. Read more about us. Frequently asked questions Is this course for beginners? No. It's an advanced session for roasters who already understand the fundamentals. If you're new to roasting, begin with our Coffee Roasting Fundamentals course and return once you have some roasting experience. What experience do I need before enrolling? Around 1–2 years of roasting experience — home or commercial — and a sound understanding of coffee roasting fundamentals. You should be comfortable operating a roaster before attending. How long is the session and where is it held? It's a 90-minute live, in-person session held at the Di Pacci roasting facility in Roselands, Sydney, on commercial roasting equipment. What will I learn? Roast development science, roast profiling and logging to commercial standards, advanced blending, and cupping and sensory evaluation — all applied hands-on to real coffee on the roaster. Is this a nationally recognised qualification? This is a hands-on skills course, not an accredited unit of competency. For nationally recognised training, see our accredited course options such as Prepare & Serve Espresso Coffee. How do I book a date? Select your preferred date at checkout. 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