2017 Class Examples – 2018 Seattle TBA


 

Turkish Coffee with Turgay Yildizli

Turkish Coffee with Turgay Yildizli

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. Then came Turgay, who set a new standard at the World Barista Championship with his use of all-Arabica Specialty Grade fresh-roasted/freshly ground ibrik (ee-brick) coffee made to Third Wave sensibilities. The overused term “rock star” easily applied to this performance artist. Learn to make it. Don’t have an ibrik handy? Don’t be surprised if you ask where to get one.

 

DYI Kyoto Style Cold Brew with Justin Doggett at CoffeeConChicago 2017

DYI Kyoto Style Cold Brew with Justin Doggett at CoffeeConChicago 2017

Cold brew coffee has exploded in popularity in the past few years. However, Kyoto Style cold brewing is still relatively unknown. Prized for its richness and flavor clarity, Kyoto Style cold brews are seldom home brewed; the $300 price tag of your typical brew tower might have something to do with that. Join Justin Doggett as he shows you how to build your very own Kyoto Style brewer from readily available components. Justin is the owner and founder of Kyoto Black, a local startup company that focuses on delivering Kyoto Style cold brew to customers at their homes. Justin has been brewing Kyoto Style coffee since 2013 and is one of the leading experts in the field.

 

The Science of Coffee with Christian Ott

The Science of Coffee with Christian Ott

TThe Science of Coffee: It may feel near impossible to recreate that perfect cup of coffee at home. Which coffee? Which grinder? Which brew method? We will view coffee through a scientific lens to try to understand several of the areas that give us trouble when brewing coffee. We’ll also take a look at some interesting leaps in the science of espresso, the importance of fermentation, and even water chemistry manipulation. Come with questions as there will be plenty of time for us to discuss what’s causing your morning brew to awry.

 

Espresso Q & A at CoffeeCon Chicago 2017

Espresso Q & A at CoffeeCon Chicago 2017

Andrew Bettis of Rancilico will answer all your questions regarding espresso.

 

Home Espresso with Andrew Bettis at CoffeeConChicago 2017

Home Espresso with Andrew Bettis at CoffeeConChicago 2017

Learn all aspects of home espresso with Andrew Bettis of Rancilio. You will go home to make a better espresso regardless of your home equipment.

 

Water Coffee's Taste Secret with Joe Marrocco at CoffeeConChicago 2017

Water Coffee's Taste Secret with Joe Marrocco at CoffeeConChicago 2017

Joe Marrocco will teach you about the different types of waters and how using the right water can help you make the very best coffee.

 

A Discussion on the Science of Coffee Staling

A Discussion on the Science of Coffee Staling

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.

 

Deconstructing The Vanilla Latte at CoffeeCon Chicago 2017

Deconstructing The Vanilla Latte

Michael Shiply of Conscious Cup Coffee Roasters be deconstructing the vanilla latte. He will go through part by part the ingredients that make up the drink. Detailing the origin, sourcing, pricing, and preparation of each – cup, sleeve, milk, syrup, vanilla, espresso. The espresso is, of course, carefully considered and roasted, but we also make all of our syrups from scratch. The conversation for CoffeeCon could revolve around two main points: (a) ethical sourcing versus price/realities and (b) specialty coffee and sweet drinks.

 

How to Host a Cupping Party at CoffeeConChicago 2017

How to Host a Cupping Party at CoffeeConChicago 2017

CoffeeCon’s Patricia Sinnott with teach you how to entertain by throwing a cupping party.

 

The Future of Coffee Panel at CoffeeConChi 2017

The Future of Coffee Panel at CoffeeConChi 2017

Hear coffee experts predict the future. Presenters TBA.

 

Chocolate, The Other Magical Bean at CoffeeConChi 2017

Chocolate, The Other Magical Bean at CoffeeConChi 2017

Everyone loves chocolate but few people know where it comes from and how it is transformed from a cacao bean into the different treats that you enjoy. This seminar will give you a brief history of some of the people involved in the fascinating story of chocolate. Then you will journey to South America, West Africa, Europe, and The United States to learn where cacao is grown, how it is processed, and then how it becomes the chocolate you love to eat.

 

Espresso Lab at CoffeeCon Chicago 2017

Espresso Lab

Learn all aspects of home espresso. Presenters TBA.

 

Taste Like An Expert Daniel Kao at CoffeeConChi 2017

Taste Like An Expert Daniel Kao at CoffeeConChi 2017

Daniel will be exploring how every day food items are found as flavor profiles in coffee. Alongside learning new methods to expand the attendee’s palate, we will be tasting a variety of coffees. The coffees we taste will vary between processing method, altitude which the coffee was grown, region, and the terroir of origin. Attendee’s will have the very first opportunity (before the scheduled release) to experience an Ecuadorian coffee grown in very unique conditions. 

Particle Theory Grinding Class with Scott Will at CoffeeConChi 2017

Particle Theory Grinding Class with Scott Will at CoffeeConChi 2017

Scott Will is a grinding expert. He’s an engineer with Modern Process Equipment, the world’s leading manufacturer of commercial and industrial coffee grinders. Scott will make you a coffee grinding expert with his comprehensive lecture. 

Chemex Brewing with Tim Coonan at CoffeeConChi 2017

Chemex Brewing with Tim Coonan at CoffeeConChi 2017

Tim is the owner of Big Shoulders Coffee, a coffee roasting company that has woven service into its fabric. 35+ years working in hospitality has him taught how to hustle hard, recognize the contributions of those around him me and pay attention to the details. Tim uses a pragmatic approach to problem solving and leadership. I also enjoy a good cup of coffee with friends.

Four-Way Coffee Flight - Exploring one coffee brewed with four different methods with Amy Moore

Four-Way Coffee Flight - Exploring one coffee brewed with four different methods with Amy Moore

Often it’s remarked that there are common threads between the worlds of Specialty Coffee and Wine. Processing, varietal, fermentation, and even terroir are just some of common aspects. Where your experience with coffee and wine typically deviate, though, is in how it’s presented to you. While wine usually comes to you in a bottle, purchasing whole bean Coffee can afford you the opportunity to enjoy a cup brewed exactly to your preference, with likely a few brewing mistakes made along the way. 

In this presentation, Amy Moore, Director of Coffee at Ipsento Coffee, will take you on a journey with one specific coffee brewed with 4 different brewing methods. Amy will highlight the ideal flavor profile produced with each brew method, and provide the brewing basics to be successful with each device. Each attendee will then be able to sample the coffee from each method and experience how dynamic and special a single coffee can be. 

Cuban Coffee Class with Gabriel Martinez at CoffeeConChi 2017

Cuban Coffee Class with Gabriel Martinez at CoffeeConChi 2017

Gabriel Martinez of Havana Coffee Roasters will teach you history and style of Cuban Coffee. Café Cubano (also known as Cuban coffee, Cuban espresso, cafecito, Cuban pull, Cuban shot) is a type of espresso that originated in Cuba. Specifically, it refers to an espresso shot which is sweetened with demerara sugar as it is being brewed, but the name covers other drinks that use Cuban espresso as their base.

Drinking café cubano remains a prominent social and cultural activity in Cuba and Florida, especially in the regions surrounding Miami where Havana Coffee Roasters are based.

Home Roasting with Joe Behm at CoffeeConChicago 2017

Home Roasting with Joe Behm at CoffeeConChicago 2017

Roaster inventor Joe Behm will teach you how to home roast step-by-step.

 

Deconstructing The Vanilla Latte at CoffeeCon Chicago 2017

Learn Siphon Brewing at CoffeeCon Chicago 2017

Jamie Winner of Coffee Hound with take you step by step throught the Siphon brewing method.

 

Home Roasting Coffee at CoffeeCon Chicago

Home Roasting Coffee at CoffeeConChicago 2017

The Chicago Home Roasters Club will be demostrating various methods to home roast in the outside courtyard all day. Stop by and get some freshly roasted beans to take home.

 

Coffee Sustainability at CoffeeConChicago 2017

Coffee Sustainability at CoffeeConChicago 2017

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

 

Learn Latte Art with Harry Winkler CoffeeConChicago 2017

Learn Latte Art with Harry Winkler CoffeeConChicago 2017

Learn Latte Art with Harry Winkler. Harry is a barista trainer with the Philadelphia-based La Colombe Coffee Roasters. He’s spent years mastering the art of the pour and teaching others how to do the same. Join him as he demonstrates the techniques behind those beautiful designs you see in the cup. He’ll cover everything you need to know to pour like a true barista: from steaming the perfect milk, tweaking your espresso, and pouring classic designs like the rosetta and tulip. .