Blending is the alchemy of the coffee world. How does a roaster create a flavor profile that’s more than the sum of its parts? How can you use blending to your benefit when it comes to inventory management? What blends work best for espresso, drip, and cold brew? Should you blend before or after roasting?
**This course takes place over two days: Thursday 5/16 from 1pm – 5pm and Friday 5/17 from 9:30am – 1:30pm**
We’ll explore answers to these questions over the course of an 8 hour workshop split into two-days. The first day will look directly at inventory management; we’ll taste coffee, and talk about ratios and some common industry trends for different blend applications. We’ll also roast a few blends and components together to get a sense of the differences of the behavior in the roaster and in the roaster’s workflow. We’ll set up some cold brew for overnight extraction as well.
Day two will include comparative tastings, both cupping for quality evaluation and brewing in multiple applications, including drip and espresso, in order to understand the qualitative impact of differing percentages, as well as the sensory changes resulting from pre- and post blending.
About the Instructors:
Chris Kornman, Education & Lab Manager, The Crown
Chris Kornman is a seasoned coffee quality specialist, avid writer and researcher, and the Lab & Education Manager at The Crown: Royal Coffee Lab & Tasting Room. Formerly a QC manager, cupper, educator, green coffee buyer, and roaster at Intelligentsia under the guidance of Geoff Watts, Chris logged thousands of miles across the coffee lands in East Africa and Brazil. His passion for coffee and education has led him to speaking opportunities at Anacafé in Guatemala City, Roasters Guild Sensory Summit at UC Davis, as part of the Academic Agenda for the Café de Colombia Expo in Bogotá, and in front of humming roasters and slurping coffee tasters worldwide.
Candice Madison, Director of Roasting, The Crown
Candice Madison has worked in specialty coffee for nearly 10 years. An accomplished barista, roaster and trainer, she is a Q Arabica Instructor and SCA AST. Candice teaches at The Crown: Royal Coffee Lab & Tasting Room, as well as at Global Expo and Roasters’ Guild Retreat events. She is currently the Director of Roasting at The Crown where she is working to build and implement a comprehensive multi-level roasting course offering. She is a member of the SCA Equity Diversity and Inclusion Task Force and her vocation is the unceasing quest for quality of coffee, and sustainable improvement of the lives of those who produce it, at every stage of the supply chain through education and purposeful engagement.
We cannot wait to host you in our Tasting Room, at the Cupping Table or for a Coffee Course.
One of the special things about The Crown is that we are located in the heart of Uptown Oakland – a veritable paradise for coffee lovers & foodies alike. However, parking is limited in the area, and we highly encourage public transportation or ride sharing. Below are some resources to help you plan your visit.
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