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December 2024
Coffee Brewing Basics – December 11th
The "Coffee Brewing Basics" training course approaches coffee preparation from the novice's perspective. The course begins with a brief overview of the characteristics of drip and immersion brewing. The trainer also introduces the tools used for the remainder of the training. Then, attendees observe brews on French Press, Automatic Drip, V60 Pour-over, and Kalita Wave. Next, participants repeat the brewing processes on the devices. The course gives special attention to how pour technique, time, and temperature affect brewing. After the…
Find out more »What is Specialty (and why do I care)?- December 12th
The "What is Specialty?" course highlights the importance of service, professionalism, and coffee knowledge for baristas at establishments serving specialty coffee. The training starts by establishing Blueprint's fundamental tenants for specialty coffee. Then, we explore each and highlight evidence at the coffee bar level, roasting level, and farm level. Next, attendees discuss how to handle a wide array of customer needs and relationships. The class discusses each scenario and how to bring intention and quality to them. The training also highlights…
Find out more »FRIDAY THE 13th Latte Art Throwdown & Maker Popup
Blueprint Coffee High Low presents: FRIDAY THE 13th Latte Art Throwdown & Maker Popup FREE TO ATTEND $13 TO COMPETE RSVP AT EVENTBRITE Join us for an evening of competition and community. We'll have maker & vintage popup booths, food by Chaat Walla, and a latte art throwdown with 16 competitor slots. Latte art throwdown slots are first-come first-serve on the night of the event. PRIZES FROM: La Marzocco Roast Magazine Mighty Kind Rolling Lawns Sweet Bloom Hario NotNeutral Acaia Onyx
Find out more »January 2025
Seed to Cupping – January 9th
SEED TO CUPPING COFFEE TRAINING OVERVIEW Seed to cupping training introduces coffee. It covers coffee's origins, processing, and logistics. The course includes info on the coffee tree, seed, and varieties. It also gives a broad overview of the roasting process. In addition, the leader explains Blueprint Coffee’s vision for buying green coffee and building relationships at origin. The seed to cupping training concludes with a cupping, the industry-wide method for tasting and evaluating coffee. While we offer free cuppings twice…
Find out more »Brew Like Me: V60 Pour-over
Brew Like Me Event Overview In this 2-hour hands-on class, our education team demonstrates how to brew a V60 pour-over coffee and shows attendees how to read a pour-over recipe. Then, the team breaks down the space into brewing stations where attendees practice and taste their own brews. The course covers the importance of variables in the brewing process like grind size, water quality, water temperature, agitation, and contact time. Instructors observe and taste brews with the attendees to highlight…
Find out more »Intro to Espresso – January 15th
This practical and hands-on intro to espresso training teaches attendees how to pull shots of espresso using a commercial espresso machine and grinder. The trainings starts by discussing the many varying definitions and expectations of espresso. Next, the trainer gives a brief overview of how espresso equipment functions. The class spends a majority of its time having attendees practice preparing shots of espresso using recipes, scales, and timers. Additionally, participants learn how to pull and analyze shots without the instant…
Find out more »Intro to Milk Steaming- January 22nd
INTRO TO MILK STEAMING TRAINING OVERVIEW This practical and hands-on training teaches attendees milk steaming. Proper steaming is need for the preparation of coffee bar beverages such as lattes, cappuccinos, and cortados. The course covers the basics of texture, temperature, and pouring. It introduces latte art, but that is not the explicit goal of this training. The training concludes with tips for alternative milks and how to maintain clean milk tools and wands. A majority of drinks sold at a…
Find out more »Beyond The Basics: Tasting Place & Process
Join us for a 90-minute class exploring how terroir (regionality, variety, elevation, and process) influences the flavor characteristics of a coffee. This edition of beyond the basics the class will target processing and its effects on coffee flavor. We will also lead you through the process of tasting that parallels the industry standard of “coffee cupping” to help you taste and describe the nuanced flavors present in coffee. Ticket prices also include a complimentary 12oz bag of one of our…
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