CoffeeConLA 2018 Class Descriptions

The Road to Mocha: Rediscovering Yemen with Mokhtar Alkhanshali

Yemeni-American, Mokhtar Alkhanshali hopes to serve as a bridge between Yemen and the World by connecting the farmers of the world’s oldest, rarest cultivated coffee varietals with coffee enthusiasts that can fully appreciate it. Combining a blend of his knowledge of specialty coffee production and progressive infrastructure strategy, Mokhtar has helped to change the face of coffee in Yemen. Through extensive travels in 32 different coffee producing regions in Yemen, working on the ground with farmers along every single step of the coffee value chain, Mokhtar has been able to source coffees with flavor profiles that surpass the rarest of geishas. His harrowing escape from war-torn Yemen on a fishing boat across the Red Sea to Africa may have put him in the news, but it is his work with Yemeni farmers and families that endures.

Taste Like An Expert with Peter Giuliano

Saturday only – LIMITED to 100 seats – If you buy this ticket it includes the admission ticket to the exhibit and all the other classes.

We all know a good cup of coffee, right? Experts spend years developing their palates. It’s time to treat your to a little weight training too. CoffeeCon answers this by offering a special class aimed at teaching your taste buds to notice the same things the experts do when they search for coffees around the world. Peter Giuliano, a genuine specialty coffee legend, takes you on a guided tour of tasting.

Latte Art with Heather Perry

Of all the coffee brewing skills, latte art is unquestionably the most right-brained. It is also one that takes the most dexterity. Barista champion Heather Perry takes us through a class that will give you the knowledge of this art, which can transform even the best extraction to a new level of artistry, mouth-feel and taste. That she will teach it using a home espresso machine is beyond some people’s belief, yet that is exactly what she does.

Grinding with Alan Gomez

Alan Gomez will match grind with brewing method. Find out what grind is best for each brewing method.

Learn Siphon Brewing

Annetta Martin will take you step by step throught the Siphon brewing method.

Coffee Sustainability at CoffeeConLA

Learn more about why coffee needs to be sustainable with our expert panel.

Turkish Coffee at CoffeeConLA

Learn how to make Turkish Coffee and its traditions at CoffeeConLA 2018 with Mustafa Arat of Turkish Coffee World.

Home Espresso at CoffeeConLA

Learn tips and tricks to make the best ever home expresso.

How to Host a Cupping Party

Patricia Sinnott presents a new concept in parties. Learn how to host your own cupping party.

Sensory Experience with LaB Coffee and Scentone USA

Sensory Experience with LaB Coffee and Scentone USA will be at the LaB booth.

The New Golden Age of Coffee, the Nitro Coffee Revolution

Learn why nitro coffee is a healthy and sophisticated evolution of the worlds favorite beverage, coffee. Master Brewologist, John Goerke is transforming the Nitro Coffee & Tea industry and making the world a more wonderful place, one cup of nitro coffee at a time. All the colorful details; Nitro Coffee food science and the transformational effects of the new wave of disruptive innovation.

SPECIAL EVENT: The Southern California first cupping, DEBUT of Thanksgiving Coffee Company’s Bona Fide® draft Nitro Coffee will be served. Crafted & calibrated In collaboration with Fair Trade Coffee Pioneer, Paul Katzeff, Roastmaster Jacob Long and the team at Thanksgiving Coffee Company – 2017 Roasters of the Year.

Pour Over Methods Compared

Pour Over Methods Compared with Chuck Herrera.

Why Organics with Jess Barron of Livestrong.com

Coffee is the number source of antioxidants in Americans’ diet. It is also the third most sprayed agricultural crop in the world behind cotton and tobacco (and we don’t eat those other two!) Jess Barron, Editor-in-Chief of Livestrong.com, explores what’s in your cup of morning Joe and the most important thing to consider when buying coffee.

Understanding Processing Methods with Mike Perry

Mike Perry of Klatch Coffee will explain the differences between natural process, washed process and honey process. Included in this class is a side by side tasting of each type of processing.

Four-Way Coffee Flight - Exploring one coffee brewed with four different methods

Often it’s remarked that there are common threads between the worlds of Specialty Coffee and Wine. Processing, varietal, fermentation, and even terroir are just some of common aspects. Where your experience with coffee and wine typically deviate, though, is in how it’s presented to you. While wine usually comes to you in a bottle, purchasing whole bean Coffee can afford you the opportunity to enjoy a cup brewed exactly to your preference, with likely a few brewing mistakes made along the way.

This class experience will take you on a journey with one specific coffee brewed with 4 different brewing methods. It will highlight the ideal flavor profile produced with each brew method, and provide the brewing basics to be successful with each device. Each attendee will then be able to sample the coffee from each method and experience how dynamic and special a single coffee can be.

Taste Like an Expert with Martin Dietrich

Sunday

We all know a good cup of coffee, right? Experts spend years developing their palates. It’s time to treat your to a little weight training too. CoffeeCon answers this by offering a special class aimed at teaching your taste buds to notice the same things the experts do when they search for coffees around the world. Martin Diedrich, a genuine specialty coffee legend, and founder of Kean Coffee, takes you on a guided tour of tasting

Create Your Own Coffee Community

As a consumer you might feel like there isn’t a place for you to learn, grow, and nerd out about coffee. We are here to say that you can create it in your backyard! Join us for our talk centered around consumer coffee community and education! Matthew C. Torres of the Long Beach Coffee Club will be leading the discussion.

The Science of Coffee Staling with Robert Wallach

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.

Water Flight Experience

Voltea specializes in helping people and businesses access low-cost, clean water while reducing environmental impact. They will teach you about the different types of waters and how using the right water can help you make the very best coffee. Part of the experience will include tasting one coffee brewed with three different waters to taste the difference water can make.