Eid Mubarak! we are closed for the eid break from 26 to 29 may 2026, all orders placed during the break will be processed on 30th May 2026.Eid Mubarak! we are closed for the eid break from 26 to 29 may 2026, all orders placed during the break will be processed on 30th May 2026. Eid Mubarak! we are closed for the eid break from 26 to 29 may 2026, all orders placed during the break will be processed on 30th May 2026.Eid Mubarak! we are closed for the eid break from 26 to 29 may 2026, all orders placed during the break will be processed on 30th May 2026. Eid Mubarak! we are closed for the eid break from 26 to 29 may 2026, all orders placed during the break will be processed on 30th May 2026.Eid Mubarak! we are closed for the eid break from 26 to 29 may 2026, all orders placed during the break will be processed on 30th May 2026. Eid Mubarak! we are closed for the eid break from 26 to 29 may 2026, all orders placed during the break will be processed on 30th May 2026.Eid Mubarak! we are closed for the eid break from 26 to 29 may 2026, all orders placed during the break will be processed on 30th May 2026. Eid Mubarak! we are closed for the eid break from 26 to 29 may 2026, all orders placed during the break will be processed on 30th May 2026.Eid Mubarak! we are closed for the eid break from 26 to 29 may 2026, all orders placed during the break will be processed on 30th May 2026. Eid Mubarak! we are closed for the eid break from 26 to 29 may 2026, all orders placed during the break will be processed on 30th May 2026.Eid Mubarak! we are closed for the eid break from 26 to 29 may 2026, all orders placed during the break will be processed on 30th May 2026.

Dubai, UAE | January 21, 2026

Loring Roast Masterclass

A two-day Loring Roast Masterclass hosted at Nomads Roastery in Dubai, led by Michael de Renouard, Loring Certified Roast Master. The sessions covered roast profile design, problem analysis, and key chemical and physical changes during roasting. Participants worked with tools such as Loring Roast Architect to build and adjust profiles, with a focus on controlling flavor through roast development. The program also included cupping, roast evaluation, and practical calibration using color and sensory analysis, along with best practices for consistency and quality control.

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Loring Roast Masterclass