Learn about coffee farming & processing

The training will introduce the basic best practice of harvesting coffee green bean and the related post-harvest handling & treatment to achieve the highest quality in relation to selling price. The participant could thus understand the knowledge about green bean qualification prior to the interest either to distribute or to process the coffee further into roasting level. Information about the different coffee grower zones and its character will be given. The processing information is a practical knowledge about the dos and the dons in coffee bean processing & storage.

Coffee bean grading & blending

Due to different soil properties in Indonesians high lands each coffee bean sort has distinctive signature in aroma and taste. The taste complexity results in the aroma, fragrance, flavor, acidity, body, and aftertaste. Coffee from Sumatera, Sulawesi, Java and East Timor are known for its contribution for adding richness and body when blending for espresso. Coffee beans should not be only uniform in size but also free from physical defects, such as broken beans, holes, black color, impurities which may impart to the final cup quality of coffee beans. The cup characteristic is one of the most important factors for coffee buyers to judge coffee quality and establish a price for selling or buying. Student will understand the grading factors and how grading & blending is performed.

Roasting Basic Level

The focus of this class is to get some basic impressions and understanding (mainly physical) of the product and roasting process. They are instructed to do some basic distinguishing between green coffee and roasted coffee, identify change in roaster heating/flame control, repeat the process of timing a roast temperature evolution, repeat how to weigh and record the moisture of green and roasted coffee, and identify the first crack.


Roasting Professional Level

(Participants must have passed Mulatoz’s basic training)

In this class, students will be able to identify the color range of roasted coffee beans, as well as understand the cup result with different roast profiles. You will be taught the steps required to the install a coffee roaster…including different heat, energy sources and materials needed for a professional roaster. Students will be guided through the roasting stages, physical reactions, chemical reactions, browning process and how different environmental conditions can affect the roast. They will be able to determine different defects of the roast, how air quality can affect roasting, maintenance of the machine, and how to stop a possible roaster fire. Finally, learn about different types of roasters and given the tools to set up and design a typical micro roasting facility.

Roasting Professional Level

(Participants must have passed Mulatoz’s basic training)

The Roasting Professional Level class takes a more practical approach than intermediate Level, thus taking the student further into the world of roasting. More time will be spent in actual roasting sessions. Students will roast 3 batches of the same coffee to a pre- determined color range (within 10 points) as a target. You will learn to identify coffee roasted at different times and temps in a cup tasting session. We will dive deeper into the science of coffee, chemical makeup of coffee and chemical reactions of roasted coffee and will have the ability to profile roast.

Enrollment Details

Participant: 5 to 10 persons
For participant number less than 5 persons special arrangement will be made.

For investment cost, place and duration please contact our Mulatoz team at
▪ Cikarang, T: +62(21)89902510
▪ Jakarta, T: + 62(21)56968824
▪ Surabaya: T:+62(31)8437360
Or email to