KEYNOTE: For the Love of Coffee Lab – There are countless coffee roasting companies and cafes claiming to serve great coffee. Gourmet, espresso, Fair Trade, Direct Trade, bird-friendly, dark roast, organic and more compete for the consumer’s attention. Beyond the labels fine coffee is as difficult and as complex to produce as the finest wines. How is the buyer to select?
This 2 hour interactive seminar is intended to give consumers an understanding of what actually goes into creating quality coffee, from farm to cup. It is meant to empower consumers by informing their palates as well as their minds. Multiple coffee tastings will give participants a new understanding of the taste differences between six regions of the world, new crop versus past crop, ripe versus unripe (same farm) and natural versus washed (Ethiopia, same region). This will be an active lecture where they will get up taste as various tasting stations. This coffee lab is the perfect opportunity to learn how to recognize taste differences between coffees produced across the globe! (PLEASE NOTE: Lab fee required $15.)
Alan Adler – Inventor of the AeroPress
As many of you already know, there are many ways to make coffee with the AeroPress. Its infinite variations have fostered international brewing competitions. Alan Adler will show us his preferred brewing method and talk about his reasons for brewing the way he does. He’ll also talk about the process of inventing and perfecting the AeroPress and answer your questions. You can watch a CBS News story about him and the AeroPress.
Coffee Sustainability – Sustainability has become the coffee buzzword, but what does it really mean? Are we helping or hurting the earth and its future generations when we seek the best? La Minita coffee expert, SCAA Sustainability Chair Scott Merle leads a presentation to give us a clear understanding of sustainability and what each of us can do to help.
How To Review A Coffee
Kenneth Davids, esteemed author of three books on coffee, one of them with countless editions, and editor/main writer of the influential coffee-reviewing publication Coffee Review, shares his thoughts on the peculiar challenges of coffee reviewing and how to meet those challenges. From the point of view of someone who has mindfully cupped around 20,000 samples of the world’s finest high-end roasted coffees he will give you an appreciation of the many subtle decisions that coffee producers, buyers and roasters make that influence the quality and distinction of the final cup, and suggest ways you can bring the same attentiveness yourself to coffees you buy, taste and perhaps roast.
Coffee Freshness Panel
Industry panel on one of the most important aspects in brewing excellent coffee. Check back again for more information on this panel as it develops.
The Future of Coffee Panel
If we are in the third wave, when does the fourth start? What is beyond drip pour-overs and direct trade organic, single-origin coffee beans? An on-stage think tank of coffee’s learned best lead a lively discussion describing the current state-of-the art, what’s coming right around the bend, and predicting the long term future of our favorite beverage. Moderated by Kenneth Davids.
Turkish Coffee – The world’s oldest coffee brewing method, our expert teaches the gear you need, a step by step tutorial and even the ceremony connected with this most pure and possibly strongest of all coffees. Presented by Turkish Coffee World.
Home Espresso – Home espresso was a boom and then it went away. We’re convinced it’s because most people never learned to master it. It takes learned skill but nothing you can’t do at home with a small investment. Learn how to choose and master the espresso machine, not have it master you. Presented by Jim Schulman.
Hario Siphon Brewing – The Siphon, or vacuum was the leading coffee brewing method from 1930 through the late 1950s, when it was displaced by the pumping percolator. The lost vacuum art went away until the 1990s when it resurfaced to a small but dedicated group, who’ve since conspired to see if it can take over again. Maybe it can if you take our siphon class.
Chemex Brewing Lab – LA Coffee Club presents the Chemex Brewing Lab in a hands-on brewing experience. Chemex is an American original, invented by a designer who decided he would drink coffee only if he made it in his own invention. Come learn some unique features and to brew using Peter Schlumbohm’s own recipe.
AeroPress Brewing Lab – Certain hipsters, often off-duty baristas have adopted the AeroPress Brewer as their own. This method is as simple or complex as you want to make it and has the benefit of being a great travel brewer.
Grinding – Dividing a coffee bean into little pieces starts every great coffee brewing process. It’s one of the most important steps to good brewing. Yet, people, even connoisseurs grind improperly much of the time. Learn about it and how to grind properly and improve every cup of coffee you brew.
Importance of Proper Water – Water is 98% of the strongest cup of coffee, yet most of us don’t realize what it’s role is, how to control it as an important brewing variable. Taught by Jim Schulman himself, famous on the internet for his Insanely Long Water FAQ.
Cacao Tasting - Coffee has cupping, but how do you evaluate bean quality in chocolate? This class will explain the process of preparing cacao samples and how to taste cacao liquor, or pure ground cacao beans. Participants will taste cacao liquor and chocolate made from the same beans. Taught by TCHO chocolate makers this class is a must for chocolate lovers.
Drinking Chocolate – TCHO chocolate makers will demo how to make TCHO’s drinking chocolate and cocoa powder. Learn and taste the difference between drinking chocolate and hot cocoa, and how they best blend with coffee.
Hario V60 Pour Over - The Japanese pour over brewing method yields clean, lucid coffee, unmuddled by solids and grinds. This craft-driven approach to brewing coffee results in a crisp, juicy, aromatic, light, and refreshing cup that still presents the delicate, nuanced flavors of coffees.
Building a Direct Trade - Presented by Proyecto Diaz, this class will focus on the different aspects of building a direct trade with the coffee growers. We’ll focus on the different factors that make a direct trade possible. In addition we’ll also describe the benefits of a Direct Trade for the farmer as well as for the consumer. At the end of the class we’ll also demonstrate how to properly brew via a Hario V60 drip method using our directly traded coffee.
Championship Winning Coffee from Sourcing to Roasting to Extracting to Brewing - During this ‘Seed to Cup’ presentation you will learn secrets you can use at home from a Roaster of the Year, a Two-Time US Barista Champion, and the current US Brewing Champion. Roaster of the Year, Mike Perry (Klatch Roastmaster and Green Buyer), will start your journey at the farm and take you through roasting, teaching and sharing how you can find and roast your own great coffee at home. Two time US Barista Champion, Heather Perry, will next share how you can create great espresso and drinks at home, from extraction to recipes to latte art. And current US Brewers Cup Champion ,Todd Goldsworthy, will teach and share how you can brew a great cup of coffee at home.
Coffee Cleaning 101 - You wouldn’t cook dinner with a dirty frying pan or drink out of yesterday’s glass, so why are people content brewing their daily coffee using a dirty coffee maker? Cleaning and descaling are a simple yet incredibly important part of any coffee routine that can not only help extend the life of your coffee brewer but also help you make better tasting coffee. This class, taught by Urnex Marketing Manager Charlie Paris, will feature live demonstrations and key insights about how to properly care for and love your coffee brewer.
Espro Press – This class will help you brew the perfect french press. Espro will be highlighting their unique french press system.
Butter Coffee – Have you tried butter coffee, also known as bulletproof coffee? See if this buttery drink provides all the benefits of a cup of coffee for increased energy. Learn about the biochemical reasons behind this drink.
Altered Brews: An Introduction to the 8 Basic Flavor Descriptors - This class will take a brief look at the interaction of the naturally occurring organic acids, salts and sugars found in coffee and how they work together (or against each other) to create the various flavors we encounter in the cup. Presented by Jeff Chean of Groundwork Coffee.
Coffeemaker and Coffee Prizes – Automatic entry with your ticket purchase. Drawings at 12:45pm and 3:45 on main show floor.