Roast Summit 2025 | Sessions & Speakers

← Back to Roast Summit | Portland, Oregon | October 2-3, 2025

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Thursday, October 2, 2025

Day One Session Descriptions

• Roasting Dark — Investigating Flavor, Texture and Balance in Darker Roasted Coffee | Presented by Rob Hoos

  The session goal is not only to make a case for how dark roasted coffees can be great, but to also showcase how to modulate the flavor of dark roasted coffee to craft the kind of coffee you want!

  Thursday, October 2, 2025
  Lecture Area

  9:15 - 10:30 AM | Group 1 & Group 2
  11:00 AM - 12:15 PM | Group 3 & Group 4
  

• The True Cost of Electric Roasting and What You Need to Know Before You Start | Presented by Karl Schmidt

  As energy costs rise and sustainability becomes a greater priority, many newcomers to the coffee industry are turning to electric roasters as a seemingly simple, eco-friendly solution. But is it really that straightforward?

  In this session, Karl Schmidt will unpack the realities of transitioning to electric roasting systems. Key topics will include infrastructure requirements, such as ensuring sufficient power supply, coordinating with utility providers, and understanding the local energy limitations that can affect roaster performance and shop operations.

  Thursday, October 2, 2025
  Lecture Area

  1:30 - 2:45 PM | Group 3 & Group 4
  3:15 - 4:30 PM | Group 1 & Group 2

• Cold Brew Sensory Analysis for Roasters | Presented by Holger Lente

  Thursday, October 2, 2025
  Tasting Area

  9:15 - 10:30 AM | Group 3
  11:00 AM - 12:15 PM | Group 1
  1:30 - 2:45 PM | Group 2
  3:15 - 4:30 PM | Group 4

• Roasting Hands-on Demos | Presented by Roaster Manufacturers Diedrich, Loring, Sivetz

  Thursday, October 2, 2025
  Roasting Area

  9:15 - 10:30 AM | Group 4
  11:00 AM - 12:15 PM | Group 2
  1:30 - 2:45 PM | Group 1
  3:15 - 4:30 PM | Group 3

Day One Speakers

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Friday, October 3, 2025

Day Two Session Descriptions

• The Cost of Craft — Building a Roastery Operation That Pays You Back | Presented by Kenzel Fallen

  In specialty coffee, we pride ourselves on the craft—the detail, the sourcing, the profile. But what often gets lost in the pursuit of quality is the business itself. This session focuses on the financial truths behind roasting and what it takes to operate a profit-driven roastery. How much does it cost to produce a pound? What are the mindsets that hold roasters back? What opportunities do we miss when we follow RoR (rate of rise) more closely than another important RoR—rate of return?

  Friday, October 3, 2025
  Lecture Area

  9:00 - 10:00 AM | Group 3 & Group 4
  10:30 - 11:30 AM | Group 1 & Group 2

• Coffee Literature Review — What we learned from a year of reading all the scientific papers | Presented by Christopher Hendon

  In 2024, Chris Hendon and his graduate student, Doran Pennington, began documenting their scientific readings in a podcast, Coffee Literature Review. There are plenty of scientific articles published every month on coffee, but which ones move the needle? This seminar explores recent literature on topics ranging from agriculture to economics, chemistry to café operation.

  Friday, October 3, 2025
  Lecture Area

  1:00 - 2:00 PM | Group 1 & Group 2
  2:15 - 3:15 PM | Group 3 & Group 4

• Guided Tasting Experience — Extension to Roasting Dark | Presented by Rob Hoos

  This hands-on session invites you to taste through a curated set of dark roasted coffees, each crafted to highlight different aspects of flavor development, texture, and balance. Through guided tasting and discussion, you’ll sharpen your sensory skills and gain a deeper understanding of how roast decisions impact the final cup—and how to shape dark roasts to suit your own preferences or goals. 

  Friday, October 3, 2025
  Tasting Area

  9:00 - 10:00 AM | Group 1
  10:30 - 11:30 AM | Group 3
  1:00 - 2:00 PM | Group 4
  2:15 - 3:15 PM | Group 2

• Roaster Exploration—Electric vs. Gas | Presented by James Taylor & Mike Ebert

  Join us for a unique side-by-side comparison of electric and gas coffee roasters of the same make and model. In this session, we’ll explore the differences in roasting theory and practice between the two heat sources, focusing on how each system influences roast control and cup outcome. The session will feature a live, simultaneous roast demonstration on both machines. As they work to match profiles, Mike and James will walk participants through key considerations in managing heat and airflow, highlighting both the challenges and opportunities each system presents. Expect real-time insights, interactive discussion, and a chance to experience firsthand how different energy sources can influence your roasting approach.

  Friday, October 3, 2025
  Roasting Area

  9:00 - 10:00 AM | Group 2
  10:30 - 11:30 AM | Group 4
  1:00 - 2:00 PM | Group 3
  2:15 - 3:15 PM | Group 1

Day Two Speakers

 

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