The training centre is ideally equipped for training courses. Its training lab shows participants how to handle lab equipment properly.

• The table roaster PROBATINO allows roasting processes to be understood and undertaken.
• Sound quality control is shown and practised during roasting with the sample roaster.
• Examining green coffee according to appearance and odour is just as much a part of training as determining the dumping volume and stamped volume.
• Participants use the colour measuring device Colorette 3b to determine the degree of roasting and also learn how to use a moisture-measuring device.
• A sensory analysis of the coffee takes place in the form of a tasting.
• Coffee blends are created using practical examples.