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Explore the rich history of Nepali tea, cultivated in the Himalayan foothills, and discover how Nepal Tea Collective is revolutionizing the industry through sustainability, traceability, and direct partnerships with smallholder farmers. Plus, experience award-winning teas from Nepal and taste a rare black tea from the highest elevation tea garden in the world.

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This course goes over how to take a coffee's information and use it to lay out our starting espresso recipe. From here the attendees learn a strategy to get 'in range' of our ideal espresso recipe within three shots of approaching this new coffee. We will talk about how each coffee stat gives us valuable information that we as baristas can use in preparation of dialing in as well as talking through the finer adjustments to reach the coveted sweet spot for a given coffee. We will collaboratively dial in and talk about what we are experiencing in the cup and what that tells us in terms of what to do for the next shot.

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The first tea latte that exploded into the US was Chai which has a rich history unto itself. There are so many teas that pair beautifully with milk and sugar and in this workshop we'll try a few different iterations and learn how to pair different simple syrups with different teas and milks/milk alternatives. With a few basic ingredients and some simple tools, we will prepare a number of nutritious and delicious ‘milk’ based tea beverages.

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Unlucky in the coffee aisle? Still Looking for your dream bag of beans? In How to Shop for Coffee, we'll discuss where to buy coffee, what details to look for on coffee labels, and how to decipher those mystifying flavor notes. This workshop includes a coffee tasting where we will compare and contrast brewed coffees with their labels. Don't settle for a bummer brew! Join us in How to Shop for Coffee.

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An intimate conversation about how to start, maintain and grow collaborations with like minded entrepreneurs. An inside look to trials and tribulations, candid talk about how to know when something is working and when it may not be.

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Sometimes you’ll see words attached to coffee names that represent a “grade”, like Colombia Excelso, Ethiopia G4, or even Brazil NY 2/3 SC 14/16. What do these grades represent, and are they even an indicator of quality?  In this workshop, we’ll cover the grading systems of common coffee origins, and then cup some examples side by side. After cupping, we can discuss what applications different grades might be best suited for. Some of our findings might be surprising! Since we’ll be diving into some higher level topics right off the bat, a familiarity with green coffee and cupping is required for this workshop.

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Tea from Japan is both produced and consumed with wildly different methods than tea from other origins. Learn why Japanese tea is the outlier in the tea world and how production methods, technological limitations, international trade patterns, and the Japanese penchant for umami created the everyday teas in the Land of the Rising Sun, all while tasting how this all effects your cup. You'll leave knowing what teas to look for, how to brew it, and why a given tea became a Japanese staple.

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This is a sensory based class where we will be learning how to differentiate the 4 Tastes – Salt, Sweet, Bitter, and Sour – and how they show up in our cups of coffee. Be prepared to analyze how we perceive taste (not flavor!), and how this can inform your extraction levels in your daily dial ins or at home coffee preparation.

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Join Judi Blondin, mixologist at Tamworth Distilling as she guides you through the process of incorporating coffee and tea into your cocktail building routine. Using select Tamworth Distilling spirits, Judi will include coffee and tea in a couple different demi cocktails and show you why these ingredients make excellent and creative modifiers for cocktails. Best part… you can enjoy what you create!

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Uganda, India, Rwanda, navigating economic justice and sustainability in specialty coffee. Tasters will cup a curated sampling of coffees from a range of coffee countries focusing on emerging regions and new models of support which demonstrate the significance of an impactful relationship with producers. Highlighting the key elements in identifying and building relationships which enable coffee farmers to thrive not just survive ensuring the legacy of the family farm around the world.

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So many career coffee professionals started behind the counter, slinging lattes and mopping floors.  Once bitten by the coffee bug, how can you navigate a career in coffee?  Where is the road map?  Learn from these incredibly successful and passionate coffee veterans as they discuss their journey through their careers.