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Ally Coffee Launches Sample Roasting Course with US Roaster Champ Mark Michaelson

Mark Michaelson roasting for The Comprehensive Coffee Sample Roasting Course – Photo Credit Ally Coffee (1)

Mark Michaelson during filming of the sample roasting course. All images courtesy of Ally Coffee.

Green coffee trader Ally Coffee has tapped 2017 United States Roaster Champion and former Onyx Coffee Lab head roaster Mark Michaelson for a new online course on sample roasting.

The “Comprehensive Coffee Sample Roasting Course” is currently being offered for $195 and features a series of instructional videos with numerous machine types, video conversations between Michaelson and Ally COO Ricardo Pereira, and a 100-page instructional PDF developed by Ally Director of Performance Ildi Revi.

The course is part of the Greenville, South Carolina-based company’s Ally Open platform, a home for both online coffee education and small-quantity green coffee purchases that was introduced last year.

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For the sample roasting course, Michaelson presides over numerous machines commonly used in professional sample roasting, including a production roaster, an electric two-barrel sample roaster and an Ikawa sample roaster.

“What we’ll be learning is how to sample roast correctly, what the actual protocols are, and why we take so much care to do the protocols,” Michaelson said in Ally’s announcement of the new course.

The sample roasting guide book created by Revi, a longtime educator and volunteer in the specialty coffee industry, is available either through the full course purchase, or on its own for $35.

Mark Michaelson (L) and Ricardo Pereira (R) filming for The Comprehensive Coffee Sample Roasting Course – Photo Credit Ally Coffee

Michaelson and Ally Coffee COO Ricardo Pereira.

“The term ‘sample roasting’ can be deceptive,” Revi said. “Sample roasting entails much more than roasting a trial amount of coffee — it involves objectives, organization, communication, and the ability to follow industry standards when required. It is a critical technical process at the heart of the global coffee supply chain.”

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