Roast Summit was held in-person on October 24-25, 2024 in Schaumburg, IL.

Event Details

Registration fee: $150

Host Venue

Diedrich Roasters & Firedancer Coffee Training Academy
165 E. Commerce Drive, Suite 103
Schaumburg, IL 60173

Hotel & Loding Information

Country Inn & Suites by Radisson
1401 N Roselle Road
Schaumburg, IL 60195

Event Schedule

Check-in and badge pickup at 8:30 AM on Thursday, October 24.
Groups will be assigned for session rotations.

Day 1 | October 24, 2024

9:00-9:10 AM – Welcome

9:10-10:30 AM – Sessions

10:30-10:45 AM – Coffee Break

10:45-12:00 PM – Sessions

12:00-1:30 PM – Lunch

1:30-2:45 PM – Sessions

2:45-3:00 PM – Coffee Break

3:00-4:15 PM – Sessions

4:15 PM – Closing Remarks

4:30-5:30 PM – Happy Hour + Pizza
(Diedrich Roasters & Firedancer Coffee Training Academy)

7:00 PM – Afterhour Event
(Fox and Hound, Schaumburg)

Day 2 | October 25, 2024

9:00-9:10 AM – Welcome

9:10-10:30 AM – Sessions

10:30-10:45 AM – Coffee Break

10:45-12:00 PM – Sessions

12:00-1:30 PM – Lunch

1:30-3:00 PM – Open Roasting Session for All Groups

3:00 PM – Closing Remarks

3:00-3:45 PM – Open Networking Time for All Groups

Session Descriptions

In this class, we will explore and identify the diverse flavor notes that make each cup of coffee unique. We'll start with an introduction to the basics of coffee tasting, including how to use the coffee flavor wheel and essential cupping forms for recording your observations. We'll delve into the science behind coffee flavors, examining how origin, varietals, cultivars, and processing methods influence taste, as well as the effects of different roast profiles. Our practical tasting session begins with a cupping of water representing the five basic tastes—sweet, sour, salty, bitter, and umami—followed by a sampling of waters flavored with common coffee notes. The experience culminates in a cupping of various coffees, where participants can apply their newfound knowledge to identify distinct flavors. The session concludes with a group discussion, allowing attendees to share their experiences, discuss challenges in flavor identification, and gain expert tips for refining their tasting skills. By the end, participants will be equipped with the confidence to discern a broad spectrum of flavors, from fruity and floral to nutty and chocolatey, deepening their appreciation for the art and science of coffee tasting.
The Coffee Rose is an innovative cupping form that synthesizes the real world of working in a high quality oriented and high-volume cupping environment with the insights and process improvements of sensory science. We’ll look at what’s involved in designing a cupping form and program, what it means to bring specialty coffee and sensory science together, and how the Coffee Rose does these things without falling into an academic white room.
Assisted by Keith Clerique and James Taylor
Sweetness is one of the most desired characteristics in coffee, and a chief indicator of quality harvesting, processing, roasting and brewing practices. In this interactive workshop, attendees will learn about the chemical origins of sweetness in coffee and the science behind their perceptions of it. By tasting coffees paired with analysis of roast profiles, participants will learn how to identify their desired type of sweetness for different coffees, and what approaches to roasting might accentuate those characteristics.
Pre-Event Reading: As you prepare for the upcoming workshop on sweetness in coffee, we encourage you to review the article "Sweetness in Coffee: How do we define, analyze and discuss it?" written for Roast by our presenter Mike Ebert. This piece dives into the theory behind sweetness, one of the most sought-after qualities in coffee.
While the workshop will be focused on practical application, this article provides valuable context to help you approach the hands-on roasting exercises with a deeper understanding. For those looking for further insight, we recommend the Specialty Coffee Association’s Coffee Sensory and Cupping Handbook (published September 2021) for an in-depth look at sweetness perception.
Newcomers to the coffee Industry increasingly turn to electric roasters to meet sustainability goals in response to rising energy costs and the perceived lower barriers to entry and installation cost. While electric roasters may seem like an attractive choice because of their simplicity and ease of setup, this presentation will highlight the significant challenges and considerations that often accompany this decision.
The presentation will address the complexities and challenges of transitioning to electric coffee roasting systems, particularly within the framework of the global push toward Net-Zero by 2030. Key points will include the complexities of preparing for electric roasting, such as ensuring adequate power supply and infrastructure. Attendees will learn about the limitations imposed by local power availability and the need to coordinate with power companies to support the energy demands of electric roasters. It will emphasize that while electric roasters may initially appear straightforward, the process of setting up a new coffee shop requires thorough preparation and an understanding of both the technical and regulatory challenges involved. The goal is to provide a realistic view of what it takes to successfully enter the specialty roasting market with an electric roaster, moving beyond surface-level appeal to ensure a well-informed and strategic approach.
You put a lot of time and resources into roasting your coffee beans to perfection. Continue that passion for quality by selecting the right packaging and features to protect your beans. This session will review the various factors to consider when packaging your product, including rest time, packaging styles and features, cost, and regulations. In addition, we will dive into consumer packaging trends and sustainable options, including how you can enhance your sustainability efforts at little to no cost.