2018 SUMMER/FALL offerings
PCC CONTINUING ED CLASSES – SUMMER/FALL 2018
Have you ever wondered how coffee roasters choose the beans they are offering? You will learn the flavor nuances of coffee grown in different regions of the world while learning the process of cupping coffees (sampling taste and aroma).
- Sept 27th (THUR) 6pm-8pm
What makes a coffee fruitier than others? What causes the crema on the top of an espresso shot? We’ll explore the different processes coffee undergoes at the farm and how to taste and smell differences through the technique of “cupping.”
- Oct 18 (THUR) 6pm-8pm
Roast your own coffee! You will learn the basics of roasting on a barrel roaster and leave with your own roasted coffee. Upon completion of this class, you are eligible to rent time on the roasters at Buckman Coffee Factory.
- July 29th (SUN) 9am-12pm
- Oct 6 (SAT) 9am-12pm
- Dec 1 (SAT) 9am-12pm
ROASTING CLASSES W/ EMILY SMITH & MIKE NELSON
FOUR SATURDAYS THIS SUMMER: JULY 28-AUG 18
This four-part education series was developed for beginning to intermediary coffee roasters who want to learn more about roasting, coffee buying and sensory development. Classes will be held on a weekly basis (on Saturdays) as half-day intensives. Each class covers a different growing region and roast profile development, while also exploring green buying and sensory development. The classes build on skills but do not need to be taken in sequence.
SATURDAY, JULY 28 (12PM-5PM)
HANDS-ON INTRODUCTION TO COFFEE ROASTING
Participants will learn the anatomy of the roaster, maintenance, roast curves and how to log roasts manually as well as through software.
SATURDAY, AUG 4 (12PM-5PM)
Participants will explore washed coffee from Central and South America, including how to develop roast profiles best suited to the terroir of the region. Participants will also learn the basics of green coffee buying, including planning, cupping for quality evaluation, and price discovery.
SATURDAY, AUG 11 (12PM-5PM)
AFRICAN & NATURAL PROCESS
Participants will explore African coffees with particular attention paid to natural processed coffee. They will learn how to approach natural processed coffees in profile development. Participants will also learn how to cup with the SCA cupping form and score coffees, including recognizing coffee defects.
SATURDAY, AUG 18 (12PM-5PM)
Participants will learn about how to blend coffee, including roasting coffee that is pre-roast and post-roast blended. Participants will also learn about how to manage green inventory, utilize blends for green management, and leveraging blended coffees for revenue and growth
Emily Smith has a background in green coffee, including quality evaluation and supply planning. She is a licensed Q Grader and has worked managing and processing green coffee for large roasters in the Pacific Northwest. Emily is also an expert sample roaster, having roasted thousands of samples for quality and price discovery evaluation. In addition to roasting for World Cup Coffee, she also serves as a director of the Oregon Coffee Board.
Mike Nelson has worked in the coffee industry as a barista, consultant, roaster, trainer, and company co-owner with various specialty coffee companies in the US and abroad. He combined his love of scientific research and coffee by focusing his graduate research on climate change and coffee, and holds an MSc in Environmental Studies and Sustainability Science and an MSc in Geography. He is co-founder of Junior’s Roasted Coffee, and oversees the company’s green coffee buying, roasting, and wholesale training. In April 2017 Mike and his business partners opened Guilder, a cafe and bar in Northeast Portland that also serves as the roastery for Junior’s Roasted Coffee.