Your local barista may make pouring a beautiful rosetta seem magically effortless, but what does it really take? Join us to learn the science & art behind steaming & pouring sweet, glossy, micro- foamed milk. We’ll demonstrate the difference between various milks & temperatures, study a bit of milk chemistry, then try our hand at steaming, pouring & latte art.
Where does the coffee come from and who cultivates it? Travel the globe with us as we explore coffees from the Americas to Africa to the Pacific Rim. We’ll taste and discuss how climate, culture, and the marketplace affect what ends up in your mug. Take home a sample from each major region and refine your taste preference with fresh knowledge of each exciting origin.
When we explore the various brewing methods for coffee we often focus on the techniques using hot water. With the warmer weather upon us our interest in consuming hot beverages wanes. This workshop will include a focus on the “Cold” Craft Brewing experience with 2 specific methods in making iced coffee. The Japanese pour over iced technique and the “Toddy” cold brew method will be explored, discussing their methodology & differences between them.
Want to taste better results from your home espresso machine? Or maybe you’re interested in what we do behind the bar. No matter what your interest or experience is, this class will teach & reinforce the techniques of properly brewing, serving, & enjoying espresso. From grind to dose to distribution to tamp to brew, we’ll cover what you need to know to pull delicious shots.
Your local barista may make pouring a beautiful rosetta seem magically effortless, but what does it really take? Join us to learn the science & art behind steaming & pouring sweet, glossy, micro- foamed milk. We’ll demonstrate the difference between various milks & temperatures, study a bit of milk chemistry, then try our hand at steaming, pouring & latte art.
Learn how important the roast level can be in your home-brewed coffee. Different roast levels affect the flavor of coffee and can develop certain characteristics of the bean in different ways. You’ll learn the meaning of notable chemical reactions that roasting initiates and the effects of those reactions on elements like caffeine content and flavor.
When we explore the various brewing methods for coffee we often focus on the techniques using hot water. With the warmer weather upon us our interest in consuming hot beverages wanes. This workshop will include a focus on the “Cold” Craft Brewing experience with 2 specific methods in making iced coffee. The Japanese pour over iced technique and the “Toddy” cold brew method will be explored, discussing their methodology & differences between them.
Where does the coffee come from and who cultivates it? Travel the globe with us as we explore coffees from the Americas to Africa to the Pacific Rim. We’ll taste and discuss how climate, culture, and the marketplace affect what ends up in your mug. Take home a sample from each major region and refine your taste preference with fresh knowledge of each exciting origin.
Want to taste better results from your home espresso machine? Or maybe you’re interested in what we do behind the bar. No matter what your interest or experience is, this class will teach & reinforce the techniques of properly brewing, serving, & enjoying espresso. From grind to dose to distribution to tamp to brew, we’ll cover what you need to know to pull delicious shots.
Bring your own brewing device or use a provided brewer. Either way, we’ll embrace the ritual & craft of home coffee brewing to get more out of your coffee. From Press Pot to Pour Over, you’ll learn how to control your recipe, grind, time, temperature & more.
Your local barista may make pouring a beautiful rosetta seem magically effortless, but what does it really take? Join us to learn the science & art behind steaming & pouring sweet, glossy, micro- foamed milk. We’ll demonstrate the difference between various milks & temperatures, study a bit of milk chemistry, then try our hand at steaming, pouring & latte art.
How do trained professionals and super-tasters gain the sensory skills necessary to identify coffee descriptors? By tasting coffee as often as possible and paying attention to the details they are experiencing. BUT also by experiencing all the various flavors found in foods around the world. This workshop will be focused on conscious tasting of various fruits and other foods to help develop a vocabulary for describing different aromas, flavors and textures found in coffee.
Join us to explore the way we smell, taste, and describe our favorite beverage. Coffee cupping is an industry-wide tasting practice that gives us a way to distinguish & select the world’s best coffees for you.
Want to taste better results from your home espresso machine? Or maybe you’re interested in what we do behind the bar. No matter what your interest or experience is, this class will teach & reinforce the techniques of properly brewing, serving, & enjoying espresso. From grind to dose to distribution to tamp to brew, we’ll cover what you need to know to pull delicious shots.
Your local barista may make pouring a beautiful rosetta seem magically effortless, but what does it really take? Join us to learn the science & art behind steaming & pouring sweet, glossy, micro- foamed milk. We’ll demonstrate the difference between various milks & temperatures, study a bit of milk chemistry, then try our hand at steaming, pouring & latte art.
Interested in attending a workshop? Watch this video from the Eye on North Carolina blog for some of what to expect!
Please note that tickets are non-refundable, but we would be glad to transfer the registration to another workshop if you are unable to attend. Please email info@carrborocoffee.com for more information.