Join us for coffee courses focused on green coffee buying, sensory exercises and coffee roasting at Bay Area CoRoasters (CoRo)
Courses taught by Chris Kornman Education and Lab Manager, Royal Coffee, Inc.
Green Buying Basics – Thursday, March 2
9am – 12pm – $150 – Click to Register
Green Buying Basics will provide students with an introduction to the global coffee trade and equip them to manage their purchasing decisions effectively. New to buying coffee? Looking to learn industry best practices? This is the course for you!
- An overview of the C Market, exporting and importing
- Green coffee sourcing strategies
- Tasting experience related to sampling and logistics
Introductory Sensory Exercises – Thursday, March 16
9am – 11am – $200 – Click to Register
Introductory Sensory Exercises is a course designed for coffee tasters and enthusiasts looking to understand the basic principles behind sensory evaluation, especially as they relate to coffee. Ever wonder what the difference is between a fully washed coffee and a natural (dry) processed one? Curious to examine the differences between Colombian and Costa Rican coffees? Ever find yourself asking “how do they taste blood orange and cacao nib in a coffee?” Look no further, this introductory course will peel back the curtain through interactive group tastings to enhance your ability to assess a coffee’s flavor.
- Guided tasting through parts of World Coffee Research’s Sensory Lexicon and the new SCA Flavor Wheel
- Introduction to coffees representing important origins and processes
- Practice with the industry’s standard formal sensory evaluation of coffee, an event called “cupping”
Intermediate Sensory Exercises – Friday, April 7
9am – 11:30am – $200 – Click to Register
Intermediary Sensory Exercises is a class that will help take your sensory evaluation skills to the next level. The course is modeled after industry standard examinations, and should help provide valuable practice to those seeking various types of certifications. It will also increase your ability to identify problem coffees in a formal evaluation setting and help you to consider the broad range of influences on a coffee’s flavor profile.The course will include,
- Practice triangulations (coffee tasting where the evaluator must identify the one of three cups which is not like the other)
- Introduction to organic acids both in isolation and added to coffees
- Tricks and tips to help avoid common sensory pitfalls.
Advanced Sensory Exercises – Monday, April 10
9am – 12:00pm – $200 – Click to Register
Advanced Sensory Exercises is a rigorous training session including tasting lessons designed to improve the skills of elite coffee tasters. The course will include,
- Exposure to the subtle difference between sweet, salty, and sour – both in isolation and in combination
- Training with the Le Nez du Café set
- Identifying green coffee defects by taste
Courses taught by Jen Apodaca Director of Roasting, Royal Coffee, Inc.
Introduction to Roasting: 3 Day Course – Wednesday, May 17 + Friday, May 19 + Sunday, May 21
Sold As All 3 Days – $650 – Click to Register
Wednesday, May 17: 1-4pm
Friday, May 19: 1-4pm
Sunday, May 21: 10-1pm
Intro to Coffee Roasting offers a comprehensive introduction to the craft of roasting. Over the course of three days, students will be exposed to crucial concepts that will shape their experience and provide the tools to practice both sample and production roasting safely and successfully. The class includes multiple tastings of the work performed as well as plenty of hands-on roasting time. (Co-taught by Jen Apodaca & Chris Kornman.) Core subjects covered will include:
- Introductions to Coffee Origins
- Sample Roasting Basics
- Production Roasting Basics
- Roaster Safety
- Familiarization with Equipment
- Roast Profiling
- Cupping & Evaluation of Roast Success
Roasting Styles & Impact on Flavor – Monday, May 25
9am – 12:30pm – $350 – Click to Register
Looking to add some skills to your roasting tool kit? Here, you’ll learn three distinct roasting theories, as well as getting exposure to core conceptual training for roast profiling and stages of development. We will demonstrate the roast styles in a drum roaster and evaluate their success on the cupping table with several coffees of varied origin, density, screen size, and moisture content. Students will be introduced to the following roasting theories:
- Keeping the Rate of Rise in Constant Descent – Scott Rao
- Elongating the Maillard Reactions for Body – Rob Hoos
- Resting after First Crack – the “S” Curve technique by Ed Leebrick
About the Instructors
Chris Kornman, Education and Lab Manager, Royal Coffee, Inc.:
Chris Kornman is a seasoned coffee quality specialist with a decade of experience working with Geoff Watts as a cupper, educator, green coffee buyer, and roaster. Chris logged thousands of miles and hours across the coffee lands in East Africa and Brazil, though lately his focus has been developing educational curriculum and written media for The Crown: Royal Coffee Lab & Tasting Room. Whether to a room of 300 Anacafé members in Guatemala City, 100 attendees at the Roasters Guild Sensory Summit at UC Davis, or one-on-one training, his passion for education knows no boundaries. Chris rides a 1986 Schwinn Prelude, plays Washburn B-17 5-string banjo and Bach Stradivarius Bb trumpet, and always carries a Frisbee – just in case.
Jen Apodaca, Director of Roasting, Royal Coffee, Inc.:
Jen started roasting coffee in 2005 for McMenamins Inc. in Portland, Oregon. She has roasted coffee for Ecco Caffe, Intelligentsia Coffee & Tea, and Blue Bottle Coffee. She is now the Director of Roasting for The Crown: Royal Coffee Lab & Tasting Room. She has experience on several styles of roasting machines and is dedicated to the craft of making coffee more delicious. She serves on the SCAA’s Roaster’s Guild Executive Council, is a certified Q-Grader, is the Chair Emeritus of the Coffee Committee of the Good Food Awards and has been an international juror for the Cup of Excellence.
About the Host Venue
Bay Area CoRoasters provides the tools, training, and space needed to roast, package, and source coffee in a collaborative and community space. They are passionate about connecting the coffee community with the people, equipment, and resources they need to roast great coffee. Their diverse membership includes commercial roasters with established reputations, roasters dedicated to developing new brands in this changing coffee landscape, home roasters passionate about honing their skills, and coffee enthusiasts.