KEYNOTE: For the Love of Coffee Lab [Limited ticket event]
Presented by George Howell sponsored by CoffeeCon 9:30 am to 12:30 pm
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 2.5 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!
Presented by Drew Zent, of La Minita Coffee Farms and sponsored by La Minita 1:00 pm to 1:45
Sustainability is THE coffee buzzword. But other than a marketer’s dream catch phrase, what does it mean? To coffee lovers it means how do I know I will get my unending supply of great beans worthy of my gourmand taste buds? To a coffee farmer, it may mean something else. To roasters, it’s becoming harder to find the great beans they need to make their roasts worth the trouble. Has climate change affected coffee farming? How does the world cope? What’s the industry doing? Are GMO’s coming and what, if anything, should we as consumers know about them and whether to embrace or avoid? What are hybrids and how do they affect the taste?
The Future of Coffee Panel 2:00 pm to 3:30 pm
Panelists: Caroline Bell Café Grumpy, Oren Bloostein, Oren’s Daily Roast, George Howell, George Howell Coffee and Kyle Ramage, Mahlkonig USA, Moderated by Liz Clayton, Sprudge.com
Sponsored by Behmor
If this is the Third Wave, when does the Fourth Start? What’s beyond pour-over drip? When will automation and online tech make perfect coffee recipes downloadable to our machines so they finally serve us? How are we ensuring an ongoing supply of great coffees? Here’s an onstage caffeinated coffee industry think tank, a lively discussion where no subject is off topic. A mix of high-tech, blue sky modernism in an old world discussion worthy of the first coffee house.
Turkish Coffee 10:00 am and 1:00 pm
Sponsored by Turkish Coffee World and Presented by Selim Vural
It is the world’s oldest coffee brewing method. Our expert teaches the equipment you will need, a step-by-step tutorial, and even the ceremony connected with this, by almost universal agreement among experts, the most aromatic and strongest of all coffees.
Home Espresso – Mastering Your Own God-Shot 10:00 am and 1:00 pm
Presented by Irving Farm Coffee Roasters and sponsored by La Marzocco Home
Home espresso exploded with a boom and then, poof, it went away. Let’s face it, it’s just not intuitive. But which of us knows and expert who can guide and show us the secret? We know how, and we know the experts and we’re simply going to put you all in the same room together. It is a skill you can master and our patient experts from Irving Farm will teach you how to do it at home, with a small investment. Learn to choose and master the espresso machine, not have it master you.
Hario Siphon Brewing Hands-on Lab 10:00 am, 12:00 pm, 2:00 pm
Presented by Ashley Rodriquez and sponsored by Hario Glass
The siphon, or vacuum was once the leading coffee brewing method in the US, during the period from 1930s until coffee convenience craze (aka: The Dark Ages) of the pumping percolator in the late 1950s. This lost brewing art, which many connoisseurs consider the Holy Grail of coffee brewing, began regaining its prominence among a hard core group who claim it extracts better than any other known method. I has one drawback. It must be taught and is difficult to explain in words, although it is actually quite easy to convey in a hands-on setting, ideal for CoffeeCon! Join the grassroots conspiracy to make it the brewer of choice in US homes, or at least find out how it will taste in yours.
Chemex Brewing Hands-on Lab 10:00 am, 11:00 am, 12:00 pm, 1:00 pm, 2:00pm
Presented by Café Grumpy and Oren’s Daily Roast and sponsored by Chemex
The Chemex Brewing Lab is a hands-on chance to perfect your Chemex to barista-levels. The Chemex is an American original. Come learn some of its unique features, and how to brew the perfect Chemex cup, including using its inventor’s, Peter Schlumbohm’s own recipe. The classroom will feature drawings, photos and some vintage Chemex brewers from Schlumbohm’s own collection, some never-before seen in public. You might be interested in attending one taught by Café Grumpy and also one taught by Oren’s Daily Roast, as each has their own individual Chemex technique.
AeroPress Brewing Hands-on Lab 10:00 am, 1:00 pm
Sponsored by Aeropress
The AeroPress defines a beautiful form of coffee minimalism. It is deceptively simple, yet elegant and above all, flexible. Learn hands-on various ways of employing it to make that traveling perfect cup, along with tips and hacks to take it further than most people dream possible when they first see it.
How to Host a Cupping Party 11:00 am, 2:00 pm
Presented by La Colombe Torrefaction and sponsored by La Colombe Torrefaction
Create your own home coffee festival. What do you need? Special glasses? How many brewers? What kind? What does with it foodwise that won’t compete? The folks from La Colombe will bring their plans covering every detail you need to host your own coffee cupping party, and provide some delicious samples to offer proof of their tasty advice.
Latte Art Free-Pour Demos 11:00 am, 1:00 pm
Presented by Irving Farm Coffee Roasters and sponsored by La Marocco Home
We all know the milk texturing and designs done at our favorite café add greatly to our enjoyment and taste. We want that at home, get an espresso machine and have perfected the perfect shot. But how do we achieve that final level of quality and art in our café latte? Irving Farms will demonstrate the art of milk texturing and of adding foamed and steamed milk to create the perfect Latte’s in our own kitchens.
Zen Coffee Grinding 10:00 am, 12:00 pm, 2:00 pm
Presented by Kyle Ramage and sponsored by Mahlkonig
Dividing the coffee bean into tiny, equal grains is the vital beginning of every great cup of coffee. Grinding is among the most important steps to good brewing. Yet, people, even tenured connoisseurs, grind casually and improperly much of the time, missing much flavor and wasting their precious coffee beans. Learn about grinding, how to grind properly and maximize every cup of coffee you brew in the future.
Ultimate Chocolate 11:00 am, 2:00 pm
Presented by Chris Taylor, Li-Lac Chocolates and sponsored by CoffeeCon
Chris Taylor, co-owner of Li-Lac Chocolates, will lecture about fine chocolate, chocolate making and the history of chocolate during this sampling lecture. Learn and taste what makes chocolate the ultimate paring with coffee.
Hario V60 Pour Over Hands-on Lab 11:00 am, 1:00 pm
Presented by Jesse Harriott, Copper Horse Coffee Company and sponsored by Hario
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 preserves the delicate, nuanced flavors of coffees. Regardless of how many brewers you own, or have tried, you owe it to yourself to discover why this method and brand have a worldwide cult following.
Proper Cleaning 11:00 am, 1:00 pm
Presented by Charlie Paris and sponsored by Urnex
You wouldn’t cook dinner with a dirty frying pan or drink out of yesterday’s glass, so why are people 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 help extend the life of your coffee brewer, and help make better tasting coffee. This class, taught by Urnex’s Charlie Paris, features live demonstrations and key insights about how to properly care for an love your brewer.
FOOD TRUCKS ARRIVE AT 11:00 AM TO 2:00 PM
Make sure to download our CoffeeCon 2015 mobile app! It has the full schedule for the day, information on all of the days’ exhibitors, and bios of the speakers. You can also post photos, share comments, and receive updates throughout the day from the CoffeeCon event team.
To download the app, follow these three simple steps:
Visit my.yapp.us/COFFEECON15 on your iOS or Android phone or tablet.
You’ll be directed to the app store to download Yapp.
Open Yapp; on iOS, tap “I’ve Been Invited to a Yapp” to load the app. On Android, the CoffeeCon 2015 app will automatically load once Yapp is opened.