April

Interpretive Artisan Brewing Workshop with Higher Education (April 22-24)

Course Description: 3rd Wave and Alternative brewing methods are becoming an increasingly popular part of the specialty coffee scene. In this informative class, students will be taught the science and logic of brewing gadgets such as siphons, aero press, hand drip, and percolators. This module is the perfect starting point for baristas, café managers, and

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Coffee Roasting and Sensory Workshop (April 17-19)

Course Description: Lecture on flavor development, coffee processing, green bean sorting, roasting responsibility, coffee tasting, and 3 general processing, experience defect sorting. Roasting of coffee based on a plan, monitoring ROR, tasting/cupping of coffee. Review of results and Theoretical re-roasting plan. Will discuss details and the importance of processing that develops coffee flavors and sorting

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Coffee Roast Profiling (April 6)

Course Description Practice and application of roasting routine and heat management skills to achieve the 4 popular coffee roast profile. Objective: To allow UCC students to continue to practice roasting after their Processing Coffee Flavors course. To be able to create and understand roast profiles by implementing various charge temperatures, heat management, roast development time,

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Coffee Roasting and Sensory Workshop (April 3-5)

Course Description: Lecture on flavor development, coffee processing, green bean sorting, roasting responsibility, coffee tasting, and 3 general processing, experience defect sorting. Roasting of coffee based on a plan, monitoring ROR, tasting/cupping of coffee. Review of results and Theoretical re-roasting plan. Will discuss details and the importance of processing that develops coffee flavors and sorting

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