In this workshop, we’ll be brewing and tasting several coffees from different coffee-growing regions in Honduras. The coffee is sourced & roasted by Carrboro Coffee Roasters & produced by their partners in Santa Barbara, Ocotepeque & Marcala regions of Honduras.
Come join us at Open Eye Cafe for an opportunity to explore how the processing of green coffee impacts flavor in the cup! In this workshop, we’ll be brewing and tasting the same coffee processed three different ways: washed, honey & natural. The coffee is roasted by Carrboro Coffee Roasters & produced by their partner Luis Alberto Balladarez, who owns and operates Finca Un Regalo de Dios in Nueva Segovia, Nicaragua.
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
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 & dose to distribution & tamp, all the way to extraction; 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.
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.
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. We will
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 & dose to distribution & tamp, all the way to extraction; we’ll cover what you need to know to pull delicious shots.
How do trained professionals and super-tasters gain the sensory skills necessary to identify & describe coffee flavors? 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 & beverages 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 commonly found in coffee.
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.
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 & dose to distribution & tamp, all the way to extraction; 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.
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. We will
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.