- Course length
- 2 hours
- Capacity
- 6 people
- Required education
- entry level
- Location
- Candycane coffee showroom, Kozí 803/12, 110 00 Praha 1
- time of course
- 17:00 - 19:00
- Lecturer
- Karel Kožák
- New
Workshop – roasting defects | 30.9.2026
Learn about the most common roasting defects, find out why they occur, and learn how to identify them in the roast curve and in the cup.
247,93 Kč without VAT
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In this workshop, we’ll explore what can go wrong during the roasting process. We’ll focus on basic roasting defects and how the specific roasting profile affects the final flavor of the coffee. We’ll explain why these defects occur and how to identify them not only by looking at the roast curve but, above all, in the cup itself.
Together, we’ll taste a series of specially prepared samples and compare properly roasted coffee with coffees exhibiting defects such as Underdeveloped, Baked, Overdeveloped, or Scorching. During the cupping, we’ll demonstrate how individual roasting defects translate into the final flavor, aroma, and overall character of the coffee.
For each defect, we’ll explain why it occurs, how it manifests during roasting, and what changes we can expect on the roast curve. At the same time, we’ll focus on how to prevent these issues and what we can control during the roasting process.
The goal of the workshop is to learn how to recognize, identify, and better understand individual roasting defects. You’ll gain a more practical understanding of what the roasting curve and the cupping itself can tell us, and how to connect these two perspectives.