I've registered for the Boot Coffee Course "Roast Profiling & Cupping." I know it's a bit late now, but does anyone have any experience with them?

Also, is anyone else from here going to the January 18th session?

Im sure you are in good hands:-)

If you havent read the articles on bootcoffee.com, here is a link. The "ruling the roast articles" are very useful for new roasters. Here is a link: http://www.bootcoffee.com/articles.html

You're very fortunate...I tried unsuccessfully to take his Profile Course two years ago when I first got my Ambex. They are in high demand in the roasting industry and both training sessions over that 6 month period were all filled up. I talked with Wilhelm (to let him know that in event of a cancellation that I wanted to take their place) knowing my enthusiasm he sourced some courses from other schools...but I did not pursue them. You'll be learning from one of the highest regarded Roastmasters in the world!

Thanks for the feedback and I definitely look forward to the course. I've been pouring over his articles for a while now and they were partially what prompted me to go with his courses as opposed to any of the others.

Needless to say I'm very excited.

If anyone else is going to attend the January 18th session, let me know.

I returned yesterday from the course and I can easily recommend it to others on a couple levels.

On one level, the home roaster/hobbyist will definitely benefit from this course greatly in that you'll receive the information in an organized, structured manner. Some have said you can get the knowledge from forums such as this, which is true, but in a course you know you're dealing with professionals (certified Q-graders, etc) and you're getting the information in an organized, structured format.

On another level, folks who are either already in the coffee business or who are planning on getting into the business will not only benefit as above, but also will have a unique opportunity to talk to professionals about things that specifically relate to their business experience and/or ideas.

In our class of four people, we had both scenarios above; we had a hobbyist, we had a cafe owner, we had an employed roaster, and a hobbyist with business plans. We all agree it was extremely beneficial as not only a source of information but a networking opportunity. I learned not only from the instructors but also from the other students.

On our third and final day, Willem opened up the floor to a free-form method of instruction and asked us what we wanted to learn about or talk more about, which was fantastic for us. Also during the roasting period of that day, he worked one-on-one with the cafe owner and coached him on techniques that he could take back to his shop and apply directly to his Diedrich. That level of personal, one-on-one help is well worth the money spent on the course.

I'll have pictures to post soon.

What are the specifics you learned from the course? "Like now that I took took the course, I know not to dump the beans 30 seconds after first crack starts." Or "now that Ive gone through the course I realize a roast shouldn't last 25 minutes".

I look forward to hearing more and seeing the pictures. I strongly considered doing the class and still might. Dustin, let's get a two-pack discount

Ha, Tom Ive actually taken the course and personally didn't get much out of it. If you were to sign up I would HIGHLY recommend taking the advanced course. Though I have no idea what they actually cover in the advanced course. It seems lots of others have enjoyed the intro course, which is great. But I'm always extremely curious to know what exactly they got out of it.

Took his advanced roasting course 2 years ago. For me, Really a waste of money, consider travel and hotel costs if you're not in the area.

I did not learn anything that I hadn't already learnt using my own hottop, reading Kenneth Davids book, controlled experimenting, and all the valuable info on Sweet Maria's website.

Another guy that took the course with me who had a small roasting company
(with a IIRC 10 kilo Probat ) and cafe felt the same way.

Desperate for the 'Holy Grail', I took the basic course and followed up the next week with the advanced course.

A substantial portion of both courses was cupping. I understood this when signing up for the first course however did not realise how much cupping revision was contained in the Advanced course.

I was hungry for information on profiles....what to change in roast B to improve on roast A,having roasted and cupped roast A. For me this goal was not acheived. What was achieved was the theory to attempt changes and further experiment to attain better roasts

I wish there had been more roasting from day one in the advanced course, and less cupping.....problem was one or two folk were not aware of how cupping relates to roasting, and had to go through the basics.

Having said that, Wilem had a diverse group to cater too and that would not be easy.....he is extremely informed and giving of science, theory, roasting practice, coffee growing/marketing,etc. He endeavours to answer all questions and is not consumed by his profile.

Having taught in another life (not coffee), I have occasionally encountered attention seeking individuals who divert the course direction, often to the annoyance of the group. Wilem was very accommodating in responding to this diversion, regrettably at the expense a portion of the course content.

I was hungry for more roasting information and left wishing for more.....and Wilem does have much much more to offer

The training environment is delightful, a large specific purpose room at the rear of Wilems home. Mill Valley is a beautiful part of the US. Jodi, Wilems trainer, is quietly responsive and a skilled adult trainer.

The resources handout is comprehensive and need to be re-read to be reminded of roasting gems.

Having said that, there is an extraordinary amount of informed and practical roasting information contained in the pages on this site, offered for free from some individuals with as much if not more knowlwdge that can be gleaned from a course.

Knowing what I know now would I do it again ? Yes, however I would be much more specific with my questions, some of which I've gleaned from reading these pages.

Hope this helps.

JL