On Sunday, January 21, 2018, from 3-7:30pm, at Pulley Collective in Oakland, California, join cacao-chocolate and coffee professionals for a summit based around roasting knowledge exchange. Together, we will taste cacao, chocolate, and coffee samples with a focus on flavor changes caused by roasting, and discuss in detail the significance of raw material composition and heat application techniques during the roasting process. Featuring instructors Jen Apodaca, Royal Coffee; Adam Dick, Dick Taylor Craft Chocolate; Carla D. Martin, FCCI; Josh Rosen, Charm School Chocolate; and Anthony Rue, Volta Coffee, Tea, & Chocolate. Co-sponsored by FCCI and The Crown: Royal Coffee Lab & Tasting Room.
For further details, take a look at the FCCI event page here.
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