Filtering by: Coffee Pro / Enthusiast

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

Espresso | Steaming Alternative Milk

In this workshop, we will identify some of the most common and popular alternative milks found in coffee shops and list the main components that play into achieving a quality texture and microfoam. Each participant will practice steaming and pouring 3 different alternative milks to achieve a stabilized milk/foam and pour good latte art. We'll also do a taste comparison of how the flavor of your espresso based drink can change based on what alternative milk you use.

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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

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

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

Espresso | Exploring Espresso Profiles

There are general guidelines for properly extracting coffee as espresso. Yet, even within these guidelines, there is a wide range of experiences available for consumers around the world. These reflect regional taste preferences; varied philosophies of retail operators and baristas; and the sourcing and processing practices of coffee roasters. This interactive workshop helps participants better anticipate the performance of a coffee when used as espresso. Students will learn strategies for dialing-in a new coffee, and also explore techniques for manipulating the profile of an espresso to best fit the desired customer experience. This workshop is designed for baristas of all skill levels.

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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 →