Frequently asked questions

No. RoastLab is an online education studio for beginner baristas and coffee enthusiasts — espresso, milk texturing, pour-over and cupping programmes from our Exchange District learning studio. We are not a restaurant, not a bakery, not a meal-delivery platform and not a generic marketing or life-coaching brand. The .life TLD is branding only.

Six modules comprise the 2026 curriculum: Espresso Foundations, Milk Texturing Studio, Pour-over Workshop, Cupping Literacy, Home Barista Intensive, and Roast Tasting Primer. Each programme includes live studio supervision, a take-home practice guide, and access to instructor Q&A during the post-session window documented on your enrolment confirmation. Module prerequisites are listed on the programmes page — Milk Texturing Studio typically follows Espresso Foundations unless an instructor confirms equivalent dial-in skill.

All coffee, milk, water, grinders, scales, kettles, and espresso equipment are supplied during studio sessions at Suite 305. For home practice, we recommend a burr grinder and scale at minimum; lesson outlines include equipment-agnostic checkpoints so you can adapt exercises to what you own. Home Barista Intensive graduates receive bundled guides noting which home upgrades yield the largest technique improvements for espresso versus pour-over tracks.

Yes. Request a studio visit through our contact form with subject "Studio visit scheduling" or email [email protected]. Visits are available Monday through Friday, 09:00 to 17:00 Central Time, by appointment only. A team member will walk you through curriculum tracks, show the training benches, and answer programme questions. Walk-in beverage service is not available during visits.

We do not retail roasted coffee, green beans, brewing devices, or branded merchandise. Reference coffees and studio equipment are used strictly for education. Lesson outlines, cupping sheet templates, and sensory glossary access are included with programme enrolment or available to approved training partners under attribution terms described on the services page.

After each programme, learners may submit practice photos, bench sheet scans, and sensory notes to [email protected] for async feedback. Standard enrolment includes a fourteen-day Q&A window; Home Barista Intensive includes thirty-day priority routing. Responses reference your personalised outline annotations so advice stays aligned with what was taught on the Bannatyne bench. Q&A covers technique clarification — not commercial menu consulting or franchise coaching.

The RoastLab sensory glossary standardises tasting vocabulary across all modules. Entries define acidity, sweetness, body, finish, and roast-development terms with examples and common misidentifications noted. Cupping Literacy and Roast Tasting Primer graduates receive cross-reference cards linking glossary terms to cupping sheet columns. The glossary updates when quarterly panel calibration sessions revise descriptor language — last reviewed 26 June 2026.

Use the contact form at roastlab.life/contact.php and select "Lesson outline request" as your subject. Include your organisation if applicable, intended module, and whether you need a sample for internal training review. Enrolled learners receive personalised outlines automatically after their session. We respond within two business days during studio hours.