2018 Class Descriptions

More being added daily…

Taste Like An Expert at CoffeeConChicago 2018

A Discussion on the Science of Coffee Staling

Many Processes have to be performed with high quality from origin to cup in order to produce a brew with fine aroma and flavor. However, if roasted coffee beans are not used prior to the onset of staling, the final brew will not be of high quality even if all of the other processes were performed flawlessly. This class will give an overview of the science behind the staling process. Coffee staling mechanisms will be covered in sufficient depth such that newer coffee enthusiasts will gain a good understanding and experienced enthusiasts will have a chance to discuss details of the complex and interesting aspects of the science of coffee staling.

The Future of Coffee Panel at CoffeeConChi 2018

Hear coffee experts predict the future. Presenters TBA.

Water Flight Experience with Battle Cat Coffee at CoffeeConChi 2018

Home Roasting at CoffeeConChi 2018

Sustainability at CoffeeConChi 2018

Breaking Black Spiritfree Cocktails at CoffeeConChi 2018

Espresso Extraction with Ruby Colorful Coffees at CoffeeConChi 2018

Latte Art 101 with Harry Winkler at CoffeeConChi 2018

Latte Art 201 with Harry Winkler at CoffeeConChi 2018

Bulletproof Oxygen Bar at CoffeeConChi 2018

Try it for free at CoffeeCon!

Moccamaster Automatic Drip Class at CoffeeConChi 2018

Try it for free at CoffeeCon!

Chocolate and Whiskey Pairing at CoffeeCon

Chemex Brewing with Tim Coonan at CoffeeConChi 2017

Chemex Brewing with Tim Coonan at CoffeeConChi 2018

Tim is the owner of Big Shoulders Coffee, a coffee roasting company that has woven service into its fabric. 35+ years working in hospitality has him taught how to hustle hard, recognize the contributions of those around him me and pay attention to the details. Tim uses a pragmatic approach to problem solving and leadership. I also enjoy a good cup of coffee with friends.

Hario V-60 with Sputnick Coffee Coffee at CoffeeConChicago 2018

French Press Perfected with Daniel Kvist CoffeeConChicago 2018

Daniel Kvist, originally from Denmark, a.k.a. The Great Dane (He’s 6”4’). Daniel has lived in New York for 6 years, and spent the last 2 working for Bodum. His works as in-house barista and global coffee event manager, so he’s always on the road. French Press is Daniel’s preferred coffee during the week. He will teach you how to get the most out of your French Press.

Coffee Cocktails with Grey Goose Vodka CoffeeConChicago 2018

Grey Goose will be making the ultimate coffee cocktails all day at CoffeeCon’s Drinkery. Be sure to stop by for the Grey Goose class and learn how to make Vive L’ Espresso cocktails.

Coffee Processing with Allegro Coffee Roasters

Suke Quto is a farm Allegro first visited with their importer in 2009 and started buying from soon after. On that trip they met Tesfaye Bekele, the owner of the Suke Quto farm which is in the southern Guji Zone. He is a pioneer shade-grown organic coffee grower of the region. After a bushfire in the area years earlier, Tesfaye helped conserve the remaining forest by distributing coffee and shade tree seedlings to the surrounding small farmers and recruited these out-growers to help replant the coffee and forest canopy. With this, Tesfaye – an environmentalist, agronomist, and horticulturist – accomplished his dream of producing environmentally-friendly coffee while sustaining the local community with a consistent income source.

More recently, Tesfaye visited coffee growers in Colombia and became interested in the pulped natural process he saw there. Back at Suke Quto, he began experimenting with how to use it to supplement his washed process. The result of this experimentation is a coffee with explosive fruit notes and luscious body.

Attendees will do a side-by-side tasting of both Suke Quto’s washed-processed and honey-processed coffee from Allegro Coffee Roasters, as their lead roaster guides you through the farm history and processes for both coffees.