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Seattle, WA - Coffee Fest is pleased to present the first-ever Coffee Roaster Training & Certification Program to be held at Coffee Fest Las Vegas, June 9-11 at the Las Vegas Convention Center. Participation in the Summa Coffea Academy Coffee Roaster Training & Certification Program allows roasters of any level to gain knowledge in a variety of specialty coffee roasting disciplines. At Coffee Fest, these skill-building workshops are organized in modules that follow a clear progression from entry-level classes to professional-level course work. The series of coffee roasting classes are building blocks toward completion of the Professional Roaster Training Certification. Each individual class is limited to 25 students per date and time.
Following are the courses to be held at Coffee Fest Las Vegas:
Roasting Basics: This ever-popular introductory class and demonstration is designed to expose participants to technical definitions and basic concepts of the coffee roasting process. Types of roasters, basic mechanics of heat transfer, and roast theory will be discussed. Function of bean and environmental probes, profile roasting and physical differences in light- and dark-roasted coffees will be demonstrated and discussed. This off-site class is offered three times during Coffee Fest. Bus leaves Las Vegas Convention Center at 8:30 a.m. and returns at 11 a.m. $15.
Presenter: Terry Davis
Dates & Times: Friday, Saturday and Sunday 9 a.m. to 10:30 a.m.
Cupping for Roasters: This hands-on class provides students with active participation in a series of three comparative cupping flights that will introduce basic protocol for cupping and terminology. Emphasis will be placed on calibrating sensory skills for roasters used in coffee cupping, roasting and evaluation. A basic cupperâ€™s form will be used. This class is an entry-level course required for completion of the Roaster Training Program. $95
Presenter: Kathi Zollman
Dates & Times: Friday, June 9 & Saturday June 10, 11 a.m. to 1 p.m.
Blending Basics Workshop: A hands-on class with discussions including blending philosophies, methods, and reasons to blend. Blends will be formulated on paper along with a goal supporting the reason for the blend. Blends will be built from pre-roasted components and then brewed in French press. Coffees will be tasted and evaluated based on the original goal of the blend. It is recommended that students participate in the Cupping for Roasters course before taking this class. $95
Presenter: Kathi Zollman
Dates & Times: Friday, June 9 & Saturday, June 10, 2 p.m. to 4 p.m.
Green Specialty Coffee Understanding Defects and Grading for Roasters: Students will learn to identify and describe the various defects in green specialty coffee and how each affects the cup, as well as how to convert defects to a basic understanding of grading. Students will be taught what to look for in green coffee, including what the markings on coffee bags mean and recognizing potential problems. $95
Presenter: Kevin Kuyers
Date & Time: Sunday June 11, 10:30 a.m. to 12:30 p.m.
Coffee Fest is dedicated to the growth and proliferation of the specialty coffee, gourmet tea and alternative beverage industries. Coffee Fest's remaining 2006 show schedule is as follows: Coffee Fest Seattle, October 27-29, at the Washington State Convention & Trade Center. For more information, please visit Coffee Fests website at www.coffeefest.com or call 425.283.5058.
For more information, contact:
David Heilbrunn at 425.283.5058, ext. 13