Filtering by: Cafe Owner

Sep
18
2:30 PM14:30

Sensory | Cupping Roasted Coffees for Quality Control

Have you ever been nervous to join a production cupping at your company? Learn how Quality Control works in the back of the house and why production cuppings do not use the SCA cupping form. In this workshop we will talk about how to set up a quality control program for a coffee roasting. Attendees will learn how to use the Roast evaluation form and how to help bridge the communication gap between the back of the house and the front of the house. Lecture with 2 cuppings.

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Sep
18
2:30 PM14:30

Brewing | Seasonal Cold Brew Beverages

Inspired by the past 2 times this workshop has been done, this workshop will focus on replacing commonly used ingredients for ones that are more unique or elevated. We will also explore how to take traditional seasonal flavors and finding new ways to incorporate them into cold brew beverages, using basic mixologist skills. Finally, we will use the Flavor Star and other sensory tools to gain a better understanding of beverage recipe development.

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Sep
18
2:30 PM14:30

Panel | Balance in Coffee: A Panel on Work/Life Boundaries

Taking on more responsibility at your cafe? How do you find balance while trying to get ahead as an employee and also taking care of your own needs? This panel will explore people’s experiences as they have grown both professionally and personally and how they have achieved healthy boundaries around work/life balance.

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Sep
18
9:00 AM09:00

Sensory | The Science Behind The Flavor Wheel

The SCA Flavor wheel is a tool designed to unify the language around coffee flavor. This class describes the development and science behind the 2016 version of the wheel. Participants will learn how the World Coffee Research Sensory Lexicon was formed and how to use the lexicon alongside the wheel. Students will practice describing coffees with a wide variety of official references and start standardizing their coffee vocabulary. This workshop is well-designed for anyone who wants to Improve the way they communicate within their company, with their vendors, and with other members of the supply chain.

ALLERGEN Warning: This workshop requires the tasting of actual foods, including, but not limited to: Nuts, peanuts, wheat and dairy. If you have a known allergy to any of these food products, you are likely to be at risk for an allergen exposure. There is a high risk of cross-contact with the allergens in this workshop due to the number of students attending. Please plan accordingly.

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Sep
18
9:00 AM09:00

Espresso | Transformative Signature Beverages

Signature Beverages are arguably both the most fun and frustrating aspect of a Barista Competitor's presentation. What makes or breaks a Signature Beverage? What does "Creativity and Synergy" really mean? What's the difference between highlighting your espresso and transforming it? Why does it matter? How can I implement the Signature Beverage concept in my shop?

This workshop aims to demystify one of the most challenging categories in the Barista Championships, and help baristas and shop owners develop skills to assist in creating their own unique signature beverages in the future. The class will begin with a lecture segment on the topic with a short Q&A, followed by dividing into stations for the majority of the workshop, where they will explore aspects of SigBev creation in a hands-on learning environment.

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Sep
18
9:00 AM09:00

Lecture | Baristastainability AND Equitable Hiring, Training, and Employee Support Practices

Do you feel like it’s impossible to retain baristas in your café? Or are you a barista struggling to figure out how to making a living wage? Learn about findings that impact all café workers in this new research completed by Counter Culture Coffee, from surveys aimed at those working behind the bar. This lecture will explore factors impacting retail employee retention and longevity; a topic relevant to all coffee professionals, especially baristas, managers/trainers, and program directors/café owners.

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Barista Behind the Bar is an interview-based project centered around barista insights in order to answer the question: how do we make the coffee industry a more equitable and supportive work environment? This lecture will be based on barista-interview findings and will be geared towards baristas, hiring managers, business owners, and anyone interested in equitable workplaces. Topics to be covered include hiring practices focused on diversity, breaking down barriers to access of education and training, and cultivating healthy work environments. This lecture will empower baristas with the tools for personal advocacy and will provide groundwork for managers and business owners to better support their staff and create sustainable and healthy business growth.

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Sep
18
9:00 AM09:00

Brewing | Effective Communication for Trainers

Training the Trainer to be successful in their job not only requires technical knowledge, but also effective communication skills. This workshop will discuss methods for how to communicate with your team members, practice effective communication skills in a safe space, and give guidelines on how to structure a successful training program overall.

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Sep
17
1:30 PM13:30

Sensory | Identifying Organic Acids

This class explores a variety of organic acids found in coffee as result terroir, processing, roasting and brewing. Students will taste these as an isolated solution, as well as with food samples as a way not only to develop their palates and confidently expand their sensory language with these taste experiences.

After tasting the isolated solutions and food samples, students will be given a flights of acid solutions in varying strengths. Before it is revealed which is which, students will arrange the samples in order of strength and also identify which organic acid is present in each flight.

To more deeply engrain what they learned into tasting coffee, they will break into teams and be given coffee samples. As a team, they will taste and talk about which acids are present in the coffee and provide a primary and secondary flavor note as well. All teams will be given the same three coffees of varying origin and processing.

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Sep
17
1:30 PM13:30

Workshop | Espresso Yourself: A Zine Making Workshop

Let's make a zine! In this hands-on workshop, coffee pros will create a zine through written, drawn, and collage media. This is an opportunity for you to explore and express yourself - both in coffee and personally. We will do a number of creative exercises, engaging in self-reflection, self-discovery, self-expression, goal setting, and writing a personal mission statement. The purpose of this workshop is to use creativity to make art, slow down, connect with our internal motivations, and go forward with intention. At the end of the workshop, folx will leave with a better understanding of who they are, where they want to go, and how to get there. Oh, and a zine!

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Sep
17
1:30 PM13:30

Espresso | Transformative Signature Beverages

Signature Beverages are arguably both the most fun and frustrating aspect of a Barista Competitor's presentation. What makes or breaks a Signature Beverage? What does "Creativity and Synergy" really mean? What's the difference between highlighting your espresso and transforming it? Why does it matter? How can I implement the Signature Beverage concept in my shop?

This workshop aims to demystify one of the most challenging categories in the Barista Championships, and help baristas and shop owners develop skills to assist in creating their own unique signature beverages in the future. The class will begin with a lecture segment on the topic with a short Q&A, followed by dividing into stations for the majority of the workshop, where they will explore aspects of SigBev creation in a hands-on learning environment.

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Sep
17
10:00 AM10:00

Lecture | Café Leaders as Culture Champions AND Let’s Talk About the Price Crisis

Many people believe that great leaders are born, but leadership is a skill that you learn and grow just like any other. There are many skills that you can add to your toolkit that can take you from being a good leader to being a great leader. This lecture explores approaches to promoting healthy organizational culture, such as understanding the difference between intent vs. impact as well as the power of non-verbal communication. It offers strategies for helping to motivate and coach your team, how to navigate difficult conversations, set appropriate boundaries, and tactics for stress management in the moment while balancing people and profits.

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We'll discuss some of the basic truths about the current coffee-price crisis and also explore various pathways to discussing the issue with consumers in an ethical, responsible, open, and effective way. This will be a conversation where attendees can share their personal experiences in interacting with customers about coffee price, and together we will brainstorm some of the language that helps rather than harms in interactions about this delicate topic.

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Sep
17
10:00 AM10:00

Brewing | Seasonal Cold Brew Beverages

Inspired by the past 2 times this workshop has been done, this workshop will focus on replacing commonly used ingredients for ones that are more unique or elevated. We will also explore how to take traditional seasonal flavors and finding new ways to incorporate them into cold brew beverages, using basic mixologist skills. Finally, we will use the Flavor Star and other sensory tools to gain a better understanding of beverage recipe development.

View Event →
Sep
17
10:00 AM10:00

Sensory | The Science Behind The Flavor Wheel

The SCA Flavor wheel is a tool designed to unify the language around coffee flavor. This class describes the development and science behind the 2016 version of the wheel. Participants will learn how the World Coffee Research Sensory Lexicon was formed and how to use the lexicon alongside the wheel. Students will practice describing coffees with a wide variety of official references and start standardizing their coffee vocabulary. This workshop is well-designed for anyone who wants to Improve the way they communicate within their company, with their vendors, and with other members of the supply chain.

ALLERGEN Warning: This workshop requires the tasting of actual foods, including, but not limited to: Nuts, peanuts, wheat and dairy. If you have a known allergy to any of these food products, you are likely to be at risk for an allergen exposure. There is a high risk of cross-contact with the allergens in this workshop due to the number of students attending. Please plan accordingly.

View Event →