BEGIN:VCALENDAR
PRODID:NingEventWidget-v1
VERSION:2.0
METHOD:PUBLISH
BEGIN:VTIMEZONE
TZID:America/Los_Angeles
X-LIC-LOCATION:America/Los_Angeles
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:19700308T020000
RRULE:FREQ=YEARLY;BYMONTH=3;BYDAY=2SU
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:19701101T020000
RRULE:FREQ=YEARLY;BYMONTH=11;BYDAY=1SU
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
UID:1688216:Event:1569929
DTSTAMP:20260404T062508Z
SUMMARY:October Business & Barista + Intro to Roasted Coffee Workshop
DESCRIPTION:For registration:\nhttps://www.coffeebusiness.com/page/reg
 ister\nThis intensive workshop includes lectures on start-up, operatio
 ns and management and hands-on training in the espresso lab learning p
 roper beverage and food preparation. This week long full immersion sty
 le class is designed for entrepreneurs, prospective business owners, e
 xisting coffee bar owners, barista trainers and managers. Our students
  have a true passion for succeeding in specialty coffee retail, and wa
 nt to develop a skill set and dedication to perfecting their craft as 
 a barista. \nBusiness subjects include: A Brief History of the Specia
 lty Coffee Industry, Concept Development, Business Planning, Business 
 Plans, Acquiring Financing, Finding a Location, Negotiating a Lease, C
 offee Bar Design, Cafe Ambiance, Selecting Equipment, Menu/Products/Re
 cipes/Prices, Interviewing and Hiring Employees, Employee Training, Op
 erational Systems and Controls, Financial Projections, Marketing Your
  Business, and Dealing with Employees.\nEspresso Lab practicum subject
 s include: Grinding, Tamping and Extracting Espresso, Pulling the Perf
 ect Shot of Espresso, Grinder and Machine Basics, Steaming and Foaming
  Milk for Lattes and Cappuccinos, Hot and Cold Drink Recipe Basics, Bl
 ended Drinks, Smoothie and Granita Overview, Food in your Operation Di
 scussion, Cleaning and Machine Maintenance, Coffee History, Customer S
 ervice, Principles of Latte Art and Pouring Latte Art.\nRoasting Lab p
 racticum subjects include: • Introduction to Roaster Types (air, dru
 m) and sizes for your cafe or business. How Roasters work, how they to
 ast the coffee seed, history of roasting. How to select green coffee 
 and how to get it delivered, either through importers or direct. Hands
 -on roasting on a sample roaster and full size production (18kilo) roa
 sting workshop, roasting three different roast-levels.   Also conduct
 ed is an aroma sensory demo & discussion. Cupping of previous roasts,
  discussion of difference in profiles. Blending concepts Cupping of re
 gional varietals & process, Discussion of roast profiles per region & 
 process, how they differ & how they are similar, Open forum, Q&A\n\nFo
 r more information visit https://www.baristaexchange.com/events/octobe
 r-business-barista-intro-to-roasted-coffee-workshop
DTSTART;TZID=America/Los_Angeles:20151012T080000
DTEND;TZID=America/Los_Angeles:20151017T170000
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/91964121?profile=original
ATTENDEE;ROLE=REQ-PARTICIPANT;PARTSTAT=ACCEPTED;RSVP=TRUE;CN="Jen Hurd
 ":https://www.baristaexchange.com/profile/JenHurd765
END:VEVENT
END:VCALENDAR