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July 2024
Seed to Cupping – July 31st
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 »August 2024
Intro to Espresso – August 7th
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- August 8th
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 »What is Specialty (and why do I care)?- August 22nd
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…
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