KEYNOTE: For the Love of Coffee Lab – There are countless coffee roasting companies and cafes claiming to serve great coffee. Gourmet, espresso, Fair Trade, Direct Trade, bird-friendly, dark roast, organic and more compete for the consumer’s attention. Beyond the labels fine coffee is as difficult and as complex to produce as the finest wines. How is the buyer to select?
This 2 hour interactive seminar is intended to give consumers an understanding of what actually goes into creating quality coffee, from farm to cup. It is meant to empower consumers by informing their palates as well as their minds. Multiple coffee tastings will give participants a new understanding of the taste differences between six regions of the world, new crop versus past crop, ripe versus unripe (same farm) and natural versus washed (Ethiopia, same region). This will be an active lecture where they will get up taste as various tasting stations. This coffee lab is the perfect opportunity to learn how to recognize taste differences between coffees produced across the globe! (PLEASE NOTE: There is an additional $10 fee to attend this presentation)
Coffee Sustainability – The world’s average coffee grower is 58 years old and his children are unlikely to choose coffee growing as a profession. This means a tremendous loss of entrepreneurship and farming craft soon if we do not learn what it takes to make coffee sustainable as we have our other produce. Nothing is more vital or necessary than this class and consumers are the ones who can learn what to do to make coffee truly sustainable.
Home Espresso – Home espresso was a boom and then it went away. We’re convinced it’s because most people never learned to master it. It takes learned skill but nothing you can’t do at home with a small investment. Learn how to choose and master the espresso machine, not have it master you. Sing up early. This gets packed.
Turkish Coffee – The world’s oldest coffee brewing method, our expert teaches the gear you need, a step by step tutorial and even the ceremony connected with this most pure and possibly strongest of all coffees.
Commonsense Guide to Home Brewing – Oren Bloostein, owner of Manhattan’s Oren’s Daily Roast reveals all his brewing secrets.
Viennese Coffee – Mozart, Voltaire, so many great artists of the Renaissance and beyond were inspired by this method. Such was its powers that Bach set his coffee recipe to music. We have the authentic method, along with fresh Viennese pasty of course.
Siphon Brewing – The Siphon, or vacuum was the leading coffee brewing method from 1930 through the late 1950s, when it was displaced by the pumping percolator. The lost vacuum art went away until the 1990s when it resurfaced to a small but dedicated group, who’ve since conspired to see if it can take over again. Maybe it can if you take our siphon class.
French Press Brewing – You might have a French press but unless you’ve taken our class you likely aren’t getting all the flavor out of it.
Chemex Brewing – The Chemex is an American original, invented by a designer who decided he would drink coffee only if he made it in his own invention. Come learn some unique features and to brew using Peter Schlumbohm’s own recipe.
Anna Abatzoglou, Alliance for Coffee Excellence Talk and Taste Guatemala COE 2013 Winner – When is the last time you tasted a competition winning coffee? Come experience what the world’s most discerning coffee drinkers are raving about, and how you can be a part of this cutting edge coffee organization.
AeroPress Brewing – Certain hipsters, often off-duty baristas have adopted the AeroPress Brewer as their own. This method is as simple or complex as you want to make it and has the benefit of being a great travel brewer.
AeroPress Hacks – The Aeropress is so flexible an entire culture has grown up around playing with its variables, even brewing upside down. Our Aeropress hacks class is one of CoffeeCon’s most popular. If you think you know it all, sign up.
Manual Pour-Over – Manual Pour-over is taken for granted. Really there are lots of different manual pour-over brewers and each one has its unique qualities. Learn how to choose one and how to master any of them and optimize it to your tastes.
How To Throw A Cupping Party – Cupping is what experts say when they taste and compare coffees. This is a highly educational way, but more important, it’s both tasty and fun. Some people even make it a game, where they challenge each other to guess the origin, roast and brewing method blindfolded. We teach it and you can learn it, as well as social customs from around the world.
Serving and Storage of Coffee – Does coffee really stay fresh in a thermos? Can you freeze beans and preserve freshness? How can be buy highly perishable coffee, keep it fresh and keep it simple. Lots of practical tips.
Grinding – Dividing a coffee bean into little pieces starts every great coffee brewing process. It’s one of the most important steps to good brewing. Yet, people, even connoisseurs grind improperly much of the time. Learn about it and how to grind properly and improve every cup of coffee you brew.
Importance of Proper Water – Water is 98% of the strongest cup of coffee, yet most of us don’t realize what it’s role is, how to control it as an important brewing variable.
The Science of Coffee – Overview of all the scientific variables that affect the flavor of coffee.
Electric Siphon Classes
Sowden Soft Brew Classes
Drip Cone Classes
Kalita Wave Classes
Espro Press Classes
Manual Siphon Classes
African Coffee – David McLaughin
Home Roasting Demos – Roasting is the ultimate for many advanced coffee aficionados. We have partnered with great home roasters and they are ready to initiate you at all levels. Ask for Free Freshly Roaster Bean sample.
Coffeemaker and Coffee Prizes awarded every hour on main show floor.