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UID:1688216:Event:1569933
DTSTAMP:20260428T120324Z
SUMMARY:November Business & Barista + Intro to Roasted Coffee Workshop
DESCRIPTION:For registration: \nhttps://www.coffeebusiness.com/page/r
 egister\nThis intensive workshop includes lectures on start-up, operat
 ions and management and hands-on training in the espresso lab learning
  proper beverage and food preparation. This week long full immersion s
 tyle class is designed for entrepreneurs, prospective business owners,
  existing coffee bar owners, barista trainers and managers. Our studen
 ts have a true passion for succeeding in specialty coffee retail, and 
 want to develop a skill set and dedication to perfecting their craft a
 s a barista. \nBusiness subjects include: A Brief History of the Spec
 ialty Coffee Industry, Concept Development, Business Planning, Busines
 s Plans, Acquiring Financing, Finding a Location, Negotiating a Lease,
  Coffee Bar Design, Cafe Ambiance, Selecting Equipment, Menu/Products/
 Recipes/Prices, Interviewing and Hiring Employees, Employee Training, 
 Operational Systems and Controls, Financial Projections, Marketing Yo
 ur Business, and Dealing with Employees.\nEspresso Lab practicum subje
 cts include: Grinding, Tamping and Extracting Espresso, Pulling the Pe
 rfect Shot of Espresso, Grinder and Machine Basics, Steaming and Foami
 ng Milk for Lattes and Cappuccinos, Hot and Cold Drink Recipe Basics, 
 Blended Drinks, Smoothie and Granita Overview, Food in your Operation 
 Discussion, Cleaning and Machine Maintenance, Coffee History, Customer
  Service, Principles of Latte Art and Pouring Latte Art.\nRoasting Lab
  practicum subjects include:\nIntroduction to Roaster Types (air, drum
 ) and sizes for your cafe or business. How Roasters work, how they toa
 st the coffee seed, history of roasting. How to select green coffee a
 nd how to get it delivered, either through importers or direct. Hands-
 on roasting on a sample roaster and full size production (18kilo) roas
 ting workshop, roasting three different roast-levels.   Also conducte
 d is an aroma sensory demo & discussion. Cupping of previous roasts, 
 discussion of difference in profiles. Blending concepts Cupping of reg
 ional varietals & process, Discussion of roast profiles per region & p
 rocess, how they differ & how they are similar, Open forum, Q&A\n\nFor
  more information visit https://www.baristaexchange.com/events/novembe
 r-business-barista-intro-to-roasted-coffee-workshop
DTSTART;TZID=America/Los_Angeles:20151109T080000
DTEND;TZID=America/Los_Angeles:20151114T170000
CATEGORIES:educational, workshop, barista, training
LOCATION:American Barista & Coffee School
WEBSITE:https://www.coffeebusiness.com/page/register
URL:https://www.coffeebusiness.com/page/register
CONTACT:5032322222
ORGANIZER;CN="Jen Hurd":https://www.baristaexchange.com/profile/JenHur
 d765
ATTACH;FMTTYPE="image/jpeg":http://storage.ning.com/topology/rest/1.0/
 file/get/91964233?profile=original
ATTENDEE;ROLE=REQ-PARTICIPANT;PARTSTAT=ACCEPTED;RSVP=TRUE;CN="Jen Hurd
 ":https://www.baristaexchange.com/profile/JenHurd765
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