Workshop Description: This comprehensive workshop is designed for coffee retail business owners, managers, and staff seeking to enhance their coffee offerings through strategic roasting and menu development. Participants will learn to source green coffees, optimize blends, and plan production to establish a strong roasted coffee program for both retail and wholesale operations. The workshop also covers quality control, barista engagement, and building a vibrant coffee culture within your business.
Learning Objectives:
1. Understand the principles of designing a roasted coffee menu for both retail and wholesale markets.
2. Identify key factors in selecting green coffees by region and processing method to achieve desired flavor profiles.
3. Develop blends suitable for various brewing methods.
4. Optimize roasting techniques for single origin coffees and blends.
5. Calculate annual green coffee requirements and implement effective buying strategies.
6. Manage green coffee inventory and storage locally and remotely.
7. Plan and optimize production to ensure consistent quality and supply.
8. Implement quality control measures for roasting and final product evaluation.
9. Engage baristas in roasting knowledge and foster a culture of coffee tasting and education within the coffeehouse.
*Roasting concepts will be taught through theory and tasting exercises. No coffee roasting will take place in the workshop.
Date: Friday, April 10, 2026
Time: 1:30 p.m. - 4:30 p.m.
Room Number: 30 DE
Category: Brewing, Business, Roasting
REGISTRATION FEES:
Regular - $275
Paid Member - $230
Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Ted Vautrinot
Green Coffee Buyer, Production Roaster
Since starting as a barista in 1998 (back when latte art meant a blob with ambition), Ted has brewed, taught, managed, and roasted his way through the coffee world. Along the way, he’s helped lead cafés generating up to $1.8 million a year, apprenticed under Master Roaster Martin Diedrich, become an accomplished roaster, judged global SCA coffee competitions, and worked alongside producers across Africa and Latin America. Today, Ted is proud to craft roast profiles, maintain relationships with producers and green traders, mentor new roasters, and occasionally fix a stubborn roaster with a wrench and a prayer. Coffee has taken Ted around the world, but it still humbles him with every perfect cup.