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UID:10000048-1765702800-1765713600@coffeebar.com
SUMMARY:Advanced Coffee 101
DESCRIPTION:This is not your average coffee 101!\nIn 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. \nThe class will be structured into three sections: \n1. Seed to Bag = 1.5 hr\n\nFrom origins\, varieties\, processing methods\, to terroir – the origins of flavor.\nInsights into supply chain logistics and sustainable sourcing.\nManipulation of flavor through Roasting.\nDesigning products for market.\nResting\, storage\, and managing the consumer’s experience.\n\n2. How we sense and measure flavor. = 1 hr\n\nProduction cupping.\nDefining quality of flavor.\nTaste\, smell\, and texture modulations.\n\n3. The key variables of a quality cup. = 0.5 hr\n\nThe grinder.\nThe water.\nTechniques for immersion and percolation brewing.\n\nWe recommend students arrive uncaffeinted!
URL:https://coffeebar.com/event/advanced-coffee-101/
LOCATION:Coffeebar Roastery\, 1030 Haskell St\, Reno\, 89509\, United States
CATEGORIES:Education
ATTACH;FMTTYPE=image/jpeg:https://coffeebar.com/wp-content/uploads/2024/06/cupping-1-1-scaled.jpg
ORGANIZER;CN="Coffeebar Roastery":MAILTO:info@coffeebar.com
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SUMMARY:Specialty Robusta tasting – Shifting a paradigm
DESCRIPTION:Roughly 40% of coffee grown globally is a species of coffee called Robusta (Coffea Canephora). It’s primary production is for cheap instant coffee\, so specialty coffee associations around the world have always marketed against it\, promoting its subspecies Arabica as the higher quality offspring. With erratic climates in producing countries\, coffee farmers need hardier crops such as robusta to sustain their livelihood. \nThis class is promoting specialty grade Anaerobic Natural Robusta Coffee that we’ve sourced from Vietnam\, the largest producer of Robusta coffee in the world. This will give insight into it’s flavor potential\, how to brew it\, and learn more about it’s history.
URL:https://coffeebar.com/event/specialty-robusta-tasting-shifting-a-paradigm-2/
LOCATION:Coffeebar Sunnyvale\, 401 Willow Ave\, Sunnyvale\, 94086\, United States
CATEGORIES:Education
ATTACH;FMTTYPE=image/png:https://coffeebar.com/wp-content/uploads/2025/08/Great-Cherry-Black-Mockup-scaled.png
ORGANIZER;CN="Coffeebar Roastery":MAILTO:info@coffeebar.com
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DTEND;TZID=UTC:20250824T110000
DTSTAMP:20260430T095335
CREATED:20250815T181340Z
LAST-MODIFIED:20250820T152052Z
UID:10000040-1756026000-1756033200@coffeebar.com
SUMMARY:Specialty Robusta tasting – Shifting a paradigm
DESCRIPTION:Roughly 40% of coffee grown globally is a species of coffee called Robusta (Coffea Canephora). It’s primary production is for cheap instant coffee\, so specialty coffee associations around the world have always marketed against it\, promoting its subspecies Arabica as the higher quality offspring. With erratic climates in producing countries\, coffee farmers need hardier crops such as robusta to sustain their livelihood. \nThis class is promoting specialty grade Anaerobic Natural Robusta Coffee that we’ve sourced from Vietnam\, the largest producer of Robusta coffee in the world. This will give insight into it’s flavor potential\, how to brew it\, and learn more about it’s history.
URL:https://coffeebar.com/event/specialty-robusta-tasting-shifting-a-paradigm/
LOCATION:Coffeebar Roastery\, 1030 Haskell St\, Reno\, 89509\, United States
CATEGORIES:Education
ATTACH;FMTTYPE=image/png:https://coffeebar.com/wp-content/uploads/2025/08/Great-Cherry-Black-Mockup-scaled.png
ORGANIZER;CN="Coffeebar Roastery":MAILTO:info@coffeebar.com
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DTSTART;VALUE=DATE:20250731
DTEND;VALUE=DATE:20250801
DTSTAMP:20260430T095335
CREATED:20250801T200607Z
LAST-MODIFIED:20250805T143214Z
UID:10000038-1753920000-1754006399@coffeebar.com
SUMMARY:TEST COFFEE RELEASE _ MEXICO HUATUSCO
DESCRIPTION:Meet Mexico Veracruz – Selección Huatusco (2022/23 harvest) – a captivating washed Arabica from the lush\, misty mountains of Huatusco in Veracruz. Grown at elevations between 1\,100 and 1\,450 meters\, this lot is a collaboration of smallholder farmers working with utmost care to bring out the vibrant personality of the region’s terroir.  \n☕ On the Cup\nImagine the bright sweetness of Raspberries\, candied orange peel\, layered with the richer\, comforting tones of Cocoa. It’s beautifully balanced—fruit-forward yet warmly approachable\, with a lingering finish that invites another sip. \n🌿 Where It Comes From\nHuatusco\, part of Veracruz’s storied coffee roots\, is renowned for its heavy rainfall and unique climate. Humid by day and cold at night\, the conditions slow fermentation and demand mechanical drying to avoid defects—factors that challenge producers but reward us with distinct character. \n🌱 How It’s Made\nFarmers harvest and deliver ripe cherries in the afternoons and evenings. At the wet mill\, beans undergo a 15–20 hour fermentation\, are washed\, centrifuged\, pre‑dried\, and then gently dried in a continuous flow over 30–36 hours—ensuring consistency and eliminating excess moisture. \n\n🌍 Small Farms\, Big Impact\n \nThis coffee is sourced from growers with farms averaging 1 hectare (some up to 18 ha)—mostly indigenous smallholders cultivating traditional and newer varietals like Colombia\, Costa Rica\, Marsellesa\, Oro Azteca\, and Sarchimor. Producers share their pride: \n\n“We focus on what we are good at… producing excellent coffee in our traditional ways\, through innovative methods…” \n\n🍫 Why It Matters\nSelección Huatusco beautifully embodies the essence of Veracruz coffee: bright acidity\, layered sweetness\, and a refined aroma. It’s a coffee that reflects region\, tradition\, and meticulous post-harvest care—without overshadowing the voice of the producers.
URL:https://coffeebar.com/event/test-coffee-release-_-mexico-huatusco/
LOCATION:Coffeebar Roastery\, 1030 Haskell St\, Reno\, 89509\, United States
CATEGORIES:Members
ORGANIZER;CN="Coffeebar Roastery":MAILTO:info@coffeebar.com
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