Coffee Roasting course from world champion Arseny Kuznetsov

The Coffee Roasting course is a professional training covering all aspects of the process, from selecting green beans to creating stable roasting profiles

Arseny Kuznetsov

World Roasting Champion

About the course

The Coffee Roasting course is a professional training covering all aspects of the process, from selecting green beans to creating stable roasting profiles

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.

Looking forward to sharing everything I’ve learned with you,

Arseny

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Arseny Kuznetsov

20 years in the coffee industry

He lived in every stage of the coffee business: assistant barista, chef, trainer, sales manager, service engineer of coffee equipment, warehouse worker and then moved to roasting

In 2019, he became the champion of Russia and the world! Raised interest in the Russian roasting school

Opened his own brand Gravitas, which is in demand both in Russia and abroad

Course content

Module 0: Intro

The course program, what you will know and be able to do after completing it
How I became the world champion in roasting coffee and how to repeat my result
What is roasting coffee and how to roast coffee deliciously and do it consistently

You will learn about the course program, what it will give you, and how I became the world champion in roasting coffee.

Module 1: Taste

How to prepare cupping according to the SCA standards
Espresso evaluation
Triangulation and blind cupping

You will learn how to prepare cupping according to SCA standards and evaluate filter and espresso roasting.

Module 2: Preparation for Roasting

Types of roasters
Types of energy
Loggers
Roasting defects
Coffee Roasting chemistry
Roasting philosophy

You will learn important aspects that will help you approach roasting coffee more consciously.

Module 3: Coffee Roasting

Introductory information
Coffee loading
Stage 1 (green)
Turning point
Stage 2 (yellow)
First crack
Development
Drop
Cooling

You will learn about all the stages of roasting coffee and important aspects about each stage.

Module 4: Profiling

How to find your tasty roasting profile
Pilot roasting
Protocol between roasts
Drop temperature
Roasting time
Development time
Burner modulation
Drum rotation speed / Air-driving power
Air pressure
Charge temperature
Taste modulation
Angle of attack
RoR (Rate of Rise)
Espresso and filter roasting
Roasting coffee with milk and automatic coffee machines
Roasting Championship
Sample Roast
Navigator in 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.

Module 5: Green Coffee

Coffee production
Coffee processing
Coffee Density
Coffee Moisture
Coffee Chemistry
Choosing Green Coffee

You will learn important information about green coffee that will be useful in roasting coffee.

Module 6: Quality Control

Moisture Meter
Density
Reference profile
Weight loss
Colorimeter
Refractometer
Cupping
Espresso

You will learn what tools are needed for coffee quality control and how to apply them.

Module 7: Roasting Production Management

Selection of premises
Storage of green beans
Exhaust pipes
Fire safety
Gas
Electricity
Ventilation
Roaster Maintenance
Coffee packaging
Problems with the roaster

You will learn how to properly organize roasting production.

Reviews

Georgios Mavropoulos (Russia)

The course turned out to be comprehensive and well-rounded — suitable for both aspiring and experienced roasters.

Timur Saidalimov (Uzbekistan)

Everything was clear and easy to understand! After a few experiments, our coffee became even cleaner and sweeter. I really enjoyed the course — it opened up new opportunities for further experiments, which we plan to carry out in the future on a different roaster.

Vladimirs Silins (Portugal)

The course was truly awesome. It’s definitely an experience that will stay with me for many years. I took notes on every module, and now whenever I have a question during roasting, I don’t even go to Google — I just look it up in my notes. Everything is super structured and informative.