Coffee 101 Class

roaster_sm The class is held at select times. The class will last about 1 ½ hours and will cover the basic of coffee. We provide the answers to all the items on the outline (separate packet) along with portion packs of coffee (from around the world). The class is free.

I. Intro to Whiff Roasters

A. Dennis’ experience as a roaster

II. General overview of green beans

A. Arabica vs. robusta beans
B. Regular beans vs. peaberry
C. Dry processing vs. wet processing green beans
D. Quality standards of beans – we buy gourmet quality beans
E. Where do you get your beans? – Countries of origin
F. Acid content of the bean is dependent on location, i.e. Sumatra is low in acidity
G. Single origin vs. blends
H. Shelf life of green bean vs. roasted beans

III. Decaffeinated coffee

A. Swiss water vs. chemical extraction

IV. Organic and fair trade coffee

A. Co-ops or small farms
B. They don’t clear-cut the forest to grow the beans.
C. Paid a fair wage

V. Types of roasts

A. Yield of roasted beans vs. green beans
B. Caffeine content is higher in lighter roasts
C. Industry standards for roasting temps and characteristics

Vbagger_smI. Flavoring roasted beans

VII. Types of grinds for different machines

A. Grind specific to each machine
B. Shelf life of ground coffee

VIII. Brewing the perfect cup

A. Brewers that can reach the appropriate temp for adequate extraction
B. Water quality
C. Amount of grounds per pot
D. 20 min. time limit on burner

IX. Cupping terms – descriptions of taste

A. Acidity relates to actual taste, not the acid content of the bean
B. Balance
C. Body
D. Aroma

X. Storing coffee at home

A. Two weeks
B. Enemies of coffee – sunlight, heat, moisture, air