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How does dialing in the new world of more process driven coffees (anaerobics and coferments) differ from our more 'traditionally' processed coffees?! We will be discussing how these processes affect solubility and porosity and how that then in turn, changes the way we dial in. We will be dialing in a Mango Osmotic Dehydration processed coffee from Juan Puerta and Sens Coffee as our sample!

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Ever wondered what it takes to be a coffee cupper? Join our immersive Coffee Cupping class and embark on a sensory adventure. Understanding the nuances of coffee is paramount to describing what you like and what you don’t like in a cup of coffee. This hands-on workshop will equip you with the essential skills to evaluate roasted coffee.

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This Intermediate level workshop will explore different sensory discoveries resulting from modulating changes at different stages of the roast to demystify any preconceived notions of what an optimal roast profile should be. Participants should ideally have at least 100 roasts logged and have prior experience tasting and evaluating coffee.

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This class is targeted towards cafes and restaurants interested in upping their tea programs.  What sets our program apart from so many other establishments is not necessarily the tea we’re sourcing, or expertise of staff, it really comes down to one thing: we actually brew the tea.  It sounds simple, but it's actually rarely done.  In this class, we’ll show you the myriad of ways we do this; and will answer any and all questions on how you could accomplish this in your own establishments.

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Learn how coffee tastes when brewed and processed differently, including hot brew, flash brew, and cold brew.

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Join for a discussion on the simple (yet so complex!) variables that make or break your home brew. What elements are essential and worth investing in? Which are trendy but also useful? Can any of them ruin your coffee? Today's Roasters don’t just offer coffee, many have consumer education, home equipment and TONS of knowledge to share. Learn what tools and tips will get the most out of your coffee at home.

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Ever wonder how two ingredients might taste together, or want to try to replicate one of your favorite blends? Join us for a “blend your own" tea bar experience. We will also have an open discussion about tea basics, home brewing, and equipment needed for tea enjoyment.

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Do you adore the coffee from your favorite coffee shop but find your home brews fall flat? Ready to level up your coffee game but not sure how? Join Anne Mercer of Victus Coffee for an engaging beginner workshop where you'll discover simple, game-changing tips and tricks to brew top-quality coffee in the comfort of your own home. Start impressing your taste buds—and your guests—right away!

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You may or may not have had the experience of cupping a row of coffees, only to be suddenly hit with a sip of what might as well be pool water. Identifying coffee defects properly is an important skill for cuppers to feel practiced in. Get ready to cup coffees spiked with common defects in order to learn and differentiate the specific qualities of each. 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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This cupping workshop will highlight the differences in roast levels, and how a roast level can unlock the full potential of a coffee. We will focus on how roast level including temperature, airflow, charging temperature, etc. affects characteristics like taste, acidity, and the body of a coffee. How the roast can affect different coffees (high altitude dense coffee, peaberry, porous coffees, etc.).

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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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In the coffee business, solid branding is required to stand out. But building a brand involves significant time and resources. All the more incentive to select a strong trademark from the start, and protect it once it launches. In this workshop, you will get a crash course on selecting and protecting effective trademarks.

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The adaptation of co-fermentation and various forms of processing has changed the specialty coffee space forever, or has it? How do you buy, roast and market these unusual coffees.  How are consumers reacting? Have we gone too far?  Explore this fascinating topic with veteran coffee professionals with lots of options and knowledge!

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In this interactive session, participants will explore the art and science of designing a coffee blend. We’ll dive into the essential elements of blending coffee, including selecting beans based on origin, balancing flavors, and creating a consistent profile that aligns with specific customer preferences or brewing methods. This workshop will provide participants with a deep understanding of how to design coffee blends tailored to their brand and customer preferences, giving them practical skills they can apply immediately in their own cafes or roasteries.

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Dive into the diverse and fascinating world of oolong teas in this workshop with Yin of Broken Cup Teahouse, where you will get to explore and sample both fresh and aged varieties! Join us in this guided tasting experience to learn about how cultivar, terroir, oxidation, roast, and age all come together to make oolong teas the beautiful teas that they are!

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A hands-on sensory workshop focused on exploring the principles of crafting quality coffee blends. Expect a presentation followed by a cupping session and an opportunity to create your own blend with coffees provided.

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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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Known for high sweetness, bright, complex acidity washed coffees and sweet, berry, fruit forward naturals, Burundi coffees are a cuppers favorite origin. JNP Coffee specializes in traceable, impactful coffees from Burundi, come cup some of our favorite new crop coffees!

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