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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 »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 »February 2025
Intro to Milk Steaming- February 26th
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 »Origin Deep Dive: Ethiopia
Let's dive into the heart of Ethiopian Coffee at Origin Deep Dive: Ethiopia on February 28, 2025, for an unforgettable in-person experience! During the course of this class guests will embark on an intensive deep dive into the history, coffee culture and coffee economy within Ethiopia. We will discuss coffee folklore in context of the cultural traditions and histories of Ethiopia alongside the truth hidden within them to find a place of appreciation for the real and rich culture that…
Find out more »March 2025
Cupping Calibration- March 5th
A tasting-focused training, designed to strengthen and calibrate the barista's tasting language using the SCA Coffee Taster’s Wheel! The calibration cupping is a tasting-focused training. It immerses baristas in three consecutive tasting experiences designed the strengthen and calibrate the barista's tasting language. First, baristas cup a small group of coffees. Then, the leader introduces and explains the SCA Coffee Taster’s Wheel and Coffee Lexicon. After that, the group tastes some of the references used on the wheel, which are prepared…
Find out more »Advanced Coffee Brewing
This professional barista course continues the science of coffee brewing touched on in Intro to Espresso and Coffee Brewing Basics. The Advanced Coffee Brewing (fna "Understanding Extraction") training combines theoretical exploration of coffee brewing with tasting and troubleshooting exercises. As a result, baristas gain the ability to approach any brewing method. First, the trainer introduces the brew control chart. Next, baristas interact with TDS (strength) and extraction using formulas. This is done with both a chalk board and digital calculator…
Find out more »What is Specialty (and why do I care)?- March 13th
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 »Intro to Espresso – March 19th
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 »Advanced Espresso- March 26th
ADVANCED ESPRESSO TRAINING OVERVIEW This Advanced Espresso training course approaches espresso recipes with tasting exercises and guided manipulation. First, the group tastes shots of espresso and calibrates their tasting experience using our practical dial-in chart. It utilizes tasting feedback to improve the espresso recipe and quality. As a result, attendees gain confidence in approaching espresso with only their palate. Next, we teach and practice measuring the TDS of an espresso with a refractometer and extraction software. Attendees learn how measuring…
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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