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

Thursday, October 2, 2025

Day One Session Descriptions

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
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
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
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

Featured

Rob Hoos

Owner
Rob Hoos Coffee Consulting

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Julia Leach

President
Toddy

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Karl Schmidt

CEO
Diedrich Roasters

Read more →

Friday, October 3, 2025

Day Two Session Descriptions

How to adjust your thinking about coffee buying, and learn to lean in and thrive in a market like the one we’re presently experiencing.
How much does water really matter when brewing coffee? Join Christopher Hendon, Associate Professor of Chemistry at the University of Oregon, for a deep dive into the latest research on water chemistry and its role in extraction, flavor and consistency.
Friday, October 3, 2025
Lecture Area
1:00 - 2:00 PM | Group 1 & Group 2
2:15 - 3:15 PM | Group 3 & Group 4
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
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