Single Origins & Creating Blends
Thursday, March 28, 2013 at 9:30 AM - Friday, March 29, 2013 at 4:30 PM (PDT)
Mill Valley, CA
San Francisco, California
London, United Kingdom
Day One: We will review strategies to establish Direct Trade relationships with producers. The course will teach you how to purchase and select Single Origin beans and how to establish the right quality standards. Additionally, we will discuss a fair amount of coffee brewing theory: measuring total dissolved solids (TDS), extraction yield, brew strength, temperatures and turbulence.
Day Two: Blending Theory, blend development for Pour Over, Drip and for Espresso. The second day is entirely dedicated to espresso blending techniques and protocols for the creation of drop-filter and espresso blends. What are the advantages and trade-offs involved in creating blends? How can you best strategize your blends to maximize quality while managing your inventory? How do you know when to use a coffee as a single origin and when to use it in a blend? Espresso blends will be tasted as espresso shot and as milk drink. We will also do a thorough review of barista protocols for espresso blend development.
Boot Coffee Purchase policy: PLEASE READ THIS CAREFULLY
All sales are final. Course fees are not refundable. If you need to cancel, course fees can be applied to future courses or another person can take your place. For all changes, we will charge a change fee of 25% of the course price. Changes are not possible less than 7 days before the course.