Advanced Coffee 101

This is not your average coffee 101!
In this 3 hour deep dive, Coffeebar’s Director of Coffee Matt Brown will be sharing a more nuanced version of the variables into making great coffee, insights into how a Roaster creates products for market, and manages quality and sustainability of a supply chain.

The class will be structured into three sections:

1. Seed to Bag = 1.5 hr

• From origins, varieties, processing methods, to terroir – the origins of flavor.
• Insights into supply chain logistics and sustainable sourcing.
• Manipulation of flavor through Roasting.
• Designing products for market.
• Resting, storage, and managing the consumer’s experience.

2. How we sense and measure flavor. = 1 hr

• Production cupping.
• Defining quality of flavor.
• Taste, smell, and texture modulations.

3. The key variables of a quality cup. = 0.5 hr

• The grinder.
• The water.
• Techniques for immersion and percolation brewing.

We recommend students arrive uncaffeinted!