The GS L3 Advanced Coffee Blending & Roasting Program is designed for experienced roasting students who want to move beyond single-origin roasting and develop the skills required to create purposeful, balanced, and commercially applicable coffee blends.
Students will explore blend development across light, medium, and dark roast profiles, learning how coffee selection, blending ratios, roasting strategy, and extraction influence the final cup.
The program goes beyond roasting. Students will also evaluate their blends through Espresso, Americano, Latte, and pour-over brewing, learning how to design a blend according to its intended use.
By the end of the program, students will have developed a portfolio of original blend projects and a stronger understanding of how to create coffees for cafés, coffee brands, and commercial applications.
Course: GS L3 Advanced Coffee Blending & Roasting
Total Training: 24 Hours
Schedule:
6 Sessions × 4 Hours
Weekday or weekend classes available
Class Size:
Private 1-on-1 or 1-on-2 training
Course Frequency:
Offered approximately twice a year
Location:
Green Stone Coffee Roasting Lab
10F-10, No. 68, Sec. 4, Ren’ai Rd., Da’an District, Taipei, Taiwan
Near MRT Zhongxiao Dunhua Station
Students must have completed the GS Practical Roasting Foundation Course or have equivalent practical roasting experience.
1-on-2 Training: NT$38,000 per person
Private 1-on-1 Training: NT$48,000 per person
The course includes extensive coffee tasting and evaluation, including both black coffee and milk-based Espresso beverages.
Build the foundation for understanding how professional coffee blends are designed.
Students will explore:
Students create their first original blend and begin developing a systematic approach to blend design.
Explore how different coffees can be combined to create a light-roast blend with clarity, sweetness, acidity, and aromatic complexity.
Topics include:
Students will also begin learning how to extract the previous week's Blend A as Espresso, connecting roasting decisions with extraction results.
Explore balance, sweetness, body, and versatility through medium-roast blend development.
Topics include:
Students learn to evaluate whether a blend performs as intended after extraction—not simply whether the roasted beans taste good in isolation.
Develop blends with greater body, intensity, sweetness, and compatibility with Espresso and milk-based beverages.
Topics include:
Students compare how roast development and blend composition affect body, sweetness, bitterness, and performance in Espresso.
A successful blend should be designed for a purpose.
Students will learn how their blends perform across different café menu applications.
Topics include:
Students begin presenting their blends not simply as roast profiles, but as finished coffee products designed for specific brewing methods and menu applications.
For the sixth session, I recommend structuring the final class around an independent blend project.
Students apply the knowledge developed throughout the program to create and present a final blend.
The assessment can include:
Coffee Selection → Blend Ratio → Roast Strategy → Sensory Evaluation → Espresso Dial-In → Menu Application → Final Presentation
This creates a clear progression from learning individual techniques to independently developing a finished coffee product.
By completing the GS L3 program, students will develop practical skills in:
This makes the program particularly suitable for coffee roasters, future café owners, coffee entrepreneurs, and students developing their own coffee brands.
Throughout the program, students progressively create:
Blend A｜Pre-Roast Blend
Blend B｜Light Roast Blend
Blend C｜Medium Roast Blend
Blend D｜Dark Roast Blend
Final Project｜Signature Blend
The goal is not simply to learn how to mix different coffees, but to understand:
Why these coffees should be blended, how they should be roasted, and how the final blend should perform in the cup.
這句其實很適合成為你這門 L3 的核心 selling point。
The GS L3 Advanced Coffee Blending & Roasting Program is offered only at selected times during the year.
For upcoming course dates, private training, and availability, please contact Green Stone Coffee Academy through our official LINE account.
Official LINE: @pnc6087g
Account Name: 嵩林文創有限公司
Bank: CTBC Bank (822)
Account Number: 152540240744
The only official LINE account for Green Stone Coffee Academy is @pnc6087g.
If you receive course information or payment requests from unknown individuals or unofficial groups, please verify with us before making any payment.
Phone: +886-2-8771-7570
Email: glorycarton@gmail.com
