Schedule:

Day one: Saturday 8:00 am to 7:00 pm

7:30 -8:00 am Continental breakfast and registration

8:00-8:30 Overview of the day, Meet and Greet your fellow Baristi

8:30-9:00 Brewing Basics The art and science of brewing the perfect cup of coffee. Grind, time, water volume and temperature variables and their affect on coffee flavor. Taste two very different brews from the same coffee.
Lecture, Demo Taste Brian Cornelson -Fetco

9:00-9:30 The Science of Water in Coffee Coffee and espresso is 98% water. For great taste water must be filtered, softened and balanced just right. Learn the factors that go into making the perfect water for coffee. Taste great coffee with great water and great coffee with normal water.
Lecture/demo David Beeman- Cirqua Customized Water

9:30-9:45 Break

9:45-11:15 Extracting Excellent Espresso- Fundamentals and Core Skills. Grind. dose. tamp. pull. serve. repeat. A core skills class on espresso extraction that covers the grind, dosing, leveling, tamping and extraction techniques and the science behind every great espresso shot. Learn how to visually judge and correct an espresso shot before tasting it.
Lecture, Demo Taste Andrew Hetzel –Café Makers Heather Perry- Coffee Klatch/USBC Champion 2003, Andy Newbom- Chief Espresso Officer (CEO) Barefoot Coffee Roasters

11:15-12:15 Jam Session 1 Free and open sharing time on all the espresso machines and brewers. Use as much coffee as you want from our coffee sponsors

12:15-1:00 Lunch and More Jam Time!

1:00-2:00 Jam Session 2 Free and open sharing time on all the espresso machines and brewers. Use as much coffee as you want from our coffee sponsors

2:00-3:30 Coffee Cupping Class Participate in a very in depth coffee tasting from the famous Ken Davids of Coffeereview. Taste four different coffees and learn to taste Acidity, Body, Flavor and Finish. Intense discussions and identifications of primary and secondary flavors in different coffees.
Lecture, Taste Ken Davids - CoffeeReview

3:30-3:45 Break!

3:45-5:00 Breaking the Rules of Espresso Extraction: Understanding the Advanced techniques that break all the rules and still deliver excellent flavor Espresso extraction is based on tons of science and rules. However all the rules are designed to extract the best flavor from the coffee. This demonstration showcases two very different technique combinations that break many of the rules of espresso extraction but deliver amazing flavor. Some of the differences are varying the dose, super course or super fine grind and very long or short extraction times.
Lecture, Demo Eugenia Chien- Barefoot Coffee Roasters John Laird- Pacific Bay Coffee Roasters

5:00-6:00 Jam Session 3

6:00-6:45 Espresso Machine Maintenance – Baskets, gaskets, screens and blades oh my! A brief overview of espresso machine and grinder maintenance and more details of the preventative maintenance things that should be done routinely.
Lecture Ron Wubker- Automatic Espresso Machines

6:45-7:00 Wrap up, go home!!

Day two: Sunday

8:00 am to 6:00 pm

7:30 -8:00 am Breakfast

8:00 -8:15 Opening and welcome and introduction, Meet and Greet

8:15-9:45 Seed to Cup Coffee Talk with Focus on Single Origin Shots A discussion and presentation of the origin, harvesting and processing of coffee and how it affects the flavor in the cup. From fully washed to re-pulped naturals it all contributes to taste. Then from green coffee to the art of roasting and how it develops or retards flavor in the cup. Followed by a brief tasting of single origin espresso shots highlighting the differences of processing and roasting.
Lecture, Taste John Gozbekian Barefoot Coffee Roasters Ric Rhinehart Groundworks Coffee

9:45-10:30 USBC/WRBC informative presentation/ Q & A competitors and judges talk about the joys and terror of Barista competitions. A brief explanation of what the competitions are and what to expect followed by a Q & A session.
Lecture, Discussion Andrew Hetzel- Café Makers, USBC/WBC judge- Heather Perry- Coffee Klatch, USBC Champion 2003 Gabe Boscana- Ritual Coffee, WRBC finalist, USBC competitor, Eugenia Chien- Barefoot Coffee Roasters, WRBC finalist, USBC competitor, Monica Hill- Barefoot Coffee Roasters, WRBC and USBC competitor, WRBC judge

10:30 Espresso enthusiasts can start arriving to watch the Iron Barista competition

10:30-10:45 Break

10:45-11:00 Present Iron Barista Rules Teams of Baristas learn the rules and receive the secret ingredient.
Andy Newbom – Barefoot Coffee Roasters and Chef Randy from PCI

11:00-12:00 Iron Barista Competition A Barista competition like Iron Chef where Barista teams have 60 minutes to make four coffee drinks and one food item ALL using the secret ingredient and coffee of their choice. Jam(ish)

12:00-12:15 Judge the Iron Barista Four chef judges from PCI and four coffee industry judges judge each teams drinks and food on creativity, taste, presentation. Taste

12:00 to 6:00 pm

Home Espresso Fest

12:15-1:15 Lunch Announce Iron Barista winners Home Baristas Set up Machines Jam Chef Randy from PCI

1:15-1:30 Home espresso enthusiasts meet and greet

1:30-2:30 Home Espresso Extraction Learn the core skills needed to make great espresso at home. Standard techniques modified for home machines. All techniques demonstrated on home machines. Lecture, Demo Taste TBA

2:30-3:30 Jam Session free and open jam time on any of the espresso machines

3:30-4:30 Milk Steaming Latte Art Class A thorough demonstration and technical talk about steaming milk into silk and pouring beautiful latte art. Two different simultaneous classes in two different demo rooms. One for professionals on commercial machines and one for espresso enthusiasts.
Lecture, Demo Avery Burke – Barefoot Coffee Roasters Gabe Boscana – Ritual Coffee

4:30 -5:00 Home Barista Latte Art Competition A latte art competition akin to the latte art competition at Coffee Fest where each home enthusiast submits their best latte art for judging on appearance. Jamish TBA

5:00-5:30 Announce Winners and Award Prizes

5:30-6:00 Jam Session 2

GO HOME!@@