WHEN: Friday, January 9, 2:00 PM
Welcome 2015! We’re jumping right into the new year, and developing a plan to bring new and engaging events to our lab in Seattle throughout 2015. Our first event is coming right up, this Friday, January 9th at 2:0pm. Our topic is interesting, as well as practical for baristas everywhere.
Sarah Kluth of SWISS Water Decaffeinated Coffee will join us for a workshop during which we will talk about how to better extract decaffeinated espresso.
Coffee, with caffeine removed, has traveled through an extensive process to become decaffeinated. The decaffeination process changes many aspects of the coffee itself, creating unique challenges during roasting, as well as during extraction of the finished product. By approaching decaffeinated coffee the same way we would a coffee in its natural state, it’s easy to become frustrated and dissatisfied with the results in the cup.
In this workshop, we will explore tips and tricks on how to make decaffeinated espresso that tastes just as great, if not better than coffee with caffeine. This workshop will be very hands on, so we encourage you to bring some of the decaffeinated coffee you work with everyday.
If you would like to attend, please RSVP here.
