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Coffee Roasting course from world champion Arseny Kuznetsov
Full-fledged online learning with practically applicable knowledge
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The Coffee Roasting course is a professional training covering all aspects of the process, from selecting green beans to creating stable roasting profiles
What is the Kuznetsov method?
The Kuznetsov Method is not a random collection of tips or one-size-fits-all formula. It’s a practical, structured system built on nine core parameters that allow roasters to:
• unlock the full potential of any coffee bean,
• design and repeat stable profiles,
• and build full confidence in their roasting process — on any machine.
My own concept describing how aggressively heat is applied during different roast phases — this is what separates mastery from guesswork.
This method not only helped me become a world champion — it’s also been successfully applied in dozens of roasteries around the world. I use it every day myself and teach others how to harness it to create not just good coffee, but a repeatable, refined, and signature product.
If you’re a roastery owner, a passionate beginner, or a seasoned pro — this method will help you reach the next level.
Module 0: Intro
You will learn about the course program, what it will give you, and how I became the world champion in roasting coffee
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1. The course program, what you will know and be able to do after completing it
2. How I became the world champion in roasting coffee and how to repeat my result
3. What is roasting coffee and how to roast coffee deliciously and do it consistently
Module 1: Taste
You will learn how to prepare capping according to SCA standards and evaluate filter and espresso roasting
1. How to prepare cupping according to the SCA standards
2. Espresso evaluation
3. Triangulation and blind cupping
Module 2: Preparation for roasting
You will learn important aspects that will help you approach roasting coffee more consciously
1. Types of roasters
2. Types of energy
3. Loggers
4. Roasting defects
5. Coffee Roasting Chemistry
6. Roasting Philosophy
Module 3: Coffee Roasting
You will learn about all the stages of roasting coffee and important aspects about each stage
1. Introductory information
2. Coffee loading
3. Stage 1 (green)
4. Turning point
5. Stage 2 (yellow)
6. First crack
7. Development
8. Drop
9. Cooling
Module 4: Profiling
You will learn about all the parameters that affect profiling, and you will be able to create a roasting profile to suit your needs.
1. How to find your tasty roasting profile
2. Pilot roasting
3. Protocol between roasts
4. Drop temperature
5. Roasting time
6. Development time
7. Burner modulation
8. Drum rotation speed/Air-driving power
9. Air pressure
10. Charge temperature
11. Taste modulation
12. Angle of attack
13. ROR
14. Espresso and filter roasting
15. Roasting coffee with milk and automatic coffee machines
16. Roasting Championship
16. Sample Roast
18. Navigator in profiling
Module 5: Green Coffee
You will learn important information about green coffee that will be useful in roasting coffee
1. Coffee production
2. Coffee processing
3. Coffee Density
4. Coffee Moisture
5. Coffee Chemistry
6. Choosing Green Coffee
Module 6: Quality control
You will learn what tools are needed for coffee quality control and how to apply them
1. Moisture Meter
2. Density
3. Reference profile
4. Weight loss
5. Colorimeter
6. Refractometer
7. Cupping
8. Espresso
Module 7: Roasting production management
You will learn how to properly organize roasting production
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