2018 Class Descriptions 

More additions coming soon!


 

Taste Like An Expert with Kenneth Davids

Taste Like An Expert with Kenneth Davids

Taste Like an Expert (Extra Ticket Required 100 seats available)  2pm to 3:30pm Classroom 1

This 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. Mr. Davids will teaching you to taste like he does when he review coffee on CoffeeReview

 

Turkish Coffee at CoffeeConNY 2017

Turkish Coffee

This lost art of the Middle East only remained on the public consciousness due to ethnic restaurants that, unfortunately mostly stood still when the rest of the industry went specialty. Those of us who’d tasted the real thing were in a genuine spot. Selim Vural is not in the coffee business but he is Turkish Coffee Expert, making this special beverage every day of his adult life.

Coffee Sustainability at CoffeeConNY

Coffee Sustainability at CoffeeConNY

Learn more about why coffee needs to be sustainable with our expert panel. Panel members TBA.

 

What is Cascara? at CoffeeConNY

What is Cascara? at CoffeeConNY

modcup like many specialty coffee companies is interested in all facets of the coffee plant with outside of the bean, cascara

in particular becoming a focus for the company. In 2016 modcup and vintage plantation chocolate collaborated on North Americas
very first cascara chocolate bar. It is cascara and the chocolate making process that Travis Clifton will focus on at CoffeeConNY 2018. 

 

 Chemex Brewing with Cafe Grumpy's At CoffeeConNY

Chemex Brewing with Cafe Grumpy's at CoffeeConNY

 

 Pour-over Brewing At CoffeeConNY

Pour-over Brewing at CoffeeConNY

 

Aeropress Brewing with Modcup at CoffeeConNY

Aeropress Brewing with Modcup at CoffeeConNY

 

Home Roasting Coffee with Joe Behm at CoffeeConNY

Home Roasting Coffee with Joe Behm at CoffeeConNY

How to home roast coffee with Joe Behm expert roaster and inventor of the Behmor roaster. He will take you through each step in the process. Great for beginners and experienced home roasters. To read about Joe Behm

 

The Science of Coffee Staling at CoffeeConNY

The Science of Coffee Staling at CoffeeConNY

Many Processes have to be performed with high quality from origin to cup in order to produce a brew with fine aroma and flavor. However, if roasted coffee beans are not used prior to the onset of staling, the final brew will not be of high quality even if all of the other processes were performed flawlessly. This class will give an overview of the science behind the staling process. Coffee staling mechanisms will be covered in sufficient depth such that newer coffee enthusiasts will gain a good understanding and experienced enthusiasts will have a chance to discuss details of the complex and interesting aspects of the science of coffee staling.

 

Why Organics with Jess Barron at CoffeeConNY

Why Organics with Jess Barron at CoffeeConNY

Coffee is the number source of antioxidants in Americans’ diet. It is also the third most sprayed agricultural crop in the world behind cotton and tobacco (and we don’t eat those other two!)  Jess Barron, Editor-in-Chief of Livestrong.com, explores what’s in your cup of morning Joe and the most important thing to consider when buying coffee.

 

The Future of Coffee Panel

The Future of Coffee Panel

What does the future of specialty coffee and coffee brewing hold? Find out with our expert panel. Panel members TBA. 

 

Cupping Demystified with Paul Schlader

Cupping Demystified with Paul Schlader

“​Cupping​”​ coffee is how we determine which coffees to purchase and it’s also how we spot check that we have the profile we were seeking in the roasting process.
If you’ve never participated in a cupping before, this class will immerse you in what to expect and what to look for when you’re tasting coffees and also provide you with a greater understanding the attributes of each cup. If you have cupped before, this class may give you a new take on the entire process.
This cupping will be a bit different than your standard in that instead of talking about the pros and the cons, we’re just going to focus on why we love these coffees and ​how ​they​ relate to their region of origin. Oh, and we’re also going to talk about ​what that flavor wheel is all about and why it’s so important.