We start our session learning about ‘coffee label literacy’ which overviews the information commonly listed on coffee bags and what it all means, specifically about how the coffee will taste. We will then move to discuss storage tips, including ‘resting’ times or roast age. Moving from here, we would cover basic ‘extraction theory’ which explains how coffee brews as well as guidelines for controlling extraction. Once those basics are covered we will work on a little ‘recipe development’ workshop so all participants can have a jumping off point for putting all we learned into practice. This would introduce recipes for pour overs, French press, aeropress, cold brew and auto drip with plenty of time for Q&A
PRESENTED BY: JOE COFFEE, Christopher Malarick, Director, Training & Education
Christopher has worked in the coffee industry for nearly 10 years in various capacities, from roasting and sourcing to training and development. He has worked with Joe Coffee for nearly 5 years, serving as a trainer before taking over the department in late 2018. In the beginning of 2020 he became a licensed Q Arabica Grader. With a family background in the restaurant industry, connecting people with memorable sensory experiences is a lifelong passion.
www.joecoffeecompany.com