Recently, a beverage class from the Jeff State Culinary Arts Program came to our store for a 90 minute training session. We began with a slideshow, introducing the students to coffee growing and processing methods.

Following this, they participated in a blind cupping of our Peruvian Norte, Ethiopian Kafa Natural, and Sumatra Mandheling. The students did an excellent job identifying key differences in aroma and flavor. We then moved on to a little Espresso 101, addressing the basic nonnegotiables of pulling shots and steaming milk.

The class wrapped up with a Q&A session, allowing the students to place their new knowledge within the framework of their trade.

Photographs courtesy of Joseph Mitchell.