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Registration


24 August 2009 in Barista Jam

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Update: Registration is now closed. Please stay tuned for future Barista Jams!

Update: We will be closing registration at 60 participants.

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Location


7 August 2009 in Barista Jam

Hosted by Cafe Imports
2140 Energy Park Drive
St. Paul, MN 55418

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Purpose


3 August 2009 in Barista Jam

The purpose of this gathering is to elevate the craft of the barista by joining together coffee professionals from around the Twin Cities for community, education, training, practice, and coffee fun. It’s a chance to learn more about coffee and learn from fellow baristas in a laid-back and fun environment.

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Schedule


3 August 2009 in Barista Jam

Saturday August 29th, 2009

10.00AM – Welcome
10.30AM – Coffee 101
11.30AM – Coffee Cupping (tasting): Exploring Coffee “Terroir”
01:00PM – Lunch (Provided)
01:45PM – Basic Equipment Maintenance and Cleanliness,
02.15PM – Fundamentals of Espresso
03.30PM – Milk Texture Workshop and Latte Art Demonstration

04.45PM – “Open Bar”

Educational Workshops


3 August 2009 in Barista Jam

Coffee 101

  • Major factors that influence coffee quality
  • What is “Specialty Coffee”?
  • Fair Trade, Organic, and other Certifications
  • How coffee is produced at origin
  • Processing methods
  • Q/A time

Coffee Cupping: Exploring Coffee “Terroir”
Jamin Haddox (QC Manager, Cafe Imports)

  • Using your senses to evaluate coffee
  • Factors that influence coffee flavor
  • Defining quality
  • General cupping etiquette and protocol
  • Comparative cupping of origins, processing methods, and roast level

Equipment Maintenance and Cleanliness
Gina Palandri (Espresso Partners)

  • Basic grinder maintenance
  • Backflush and cleaning routine
  • Prolonging equipment life
  • Brewer and airpot maintenance

Fundamentals of Espresso
Andrew Kopplin (Owner, Kopplin’s Coffee)

  • What is espresso?
  • How to pull your best tasting shot
  • Espresso tradition (Espresso, Cappucino)
  • How to build a quality espresso based beverage

Latte Art and Milk Texturing
Peter Middlecamp (Owner, Black Sheep Coffee Cafe)

  • About milk
  • How to texture milk
  • Building the best Cappuccino and Latte
  • How to pour latte art
  • Latte art demonstration

“Open Bar”

  • Practice pulling shots and pouring latte art with quality espresso and milk
  • Play with the latest in espresso equipment and grinders
  • Ask questions and learn from coffee pros
  • Mingle with other baristas
  • Taste and brew coffee from premier coffee roasters from the U.S. and Canada
  • Soothe your caffeine headache with an icy local microbrew
  • Dinner provided

Coffee 101 – Andrew Miller

  • Major factors that influence coffee quality
  • What is “Specialty Coffee”?
  • Fair Trade, Organic, and other Certifications
  • How coffee is produced at origin
  • Processing methods

Coffee Cupping (tasting): Exploring Coffee “Terroir” – Jamin Haddox

  • Using your senses to evaluate coffee
  • Factors that influence coffee flavor
  • Defining quality
  • Comparative cupping of origins, processing methods, and roast level

Coffee Cupping: Exploring Coffee “Terroir” – Jamin Haddox

  • Using your senses to evaluate coffee
  • Factors that influence coffee flavor
  • Defining quality
  • General cupping etiquette
  • Comparative cupping of origins, processing methods, and roast level

Equipment Maintenance and Cleanliness – Gina Palandri

  • Replace your burrs, dumbass
  • Backflushing routine
  • Clean your grouphead screen
  • Clean your portafilter

Fundamentals of Espresso – Andrew Kopplin

  • What is espresso?
  • How to pull your best tasting shot
  • Espresso tradition (Espresso, Cappucino)
  • How to build a quality espresso based beverage

Latte Art and Milk Texturing – Peter Middlecamp

  • About Milk (Importance of quality ingredients, what happens when you steam it)
  • How to texture milk
  • Building the best Cappuccino and Latte
  • Pouring Latte art
  • Latte art demonstration

“Open Bar”

  • Practice pulling shots and pouring latte art with quality espresso and milk
  • Ask questions and learn from coffee pros
  • Mingle with other baristas
  • Coffee from premier roasters provided
  • Soothe your caffeine headache with an icy local microbrew
  • Pizza

FAQ (Frequently Asked Questions)


3 August 2009 in Barista Jam

Who can come?

  • Anyone who is/was/is going to be employed in some aspect of coffee preparation (an employee, manager or owner of a coffee shop, restaurant, store, kiosk, cart, drive-thru or other place where espresso drinks are made and served)
  • 16 years old or older

What is included?

  • Training classes – espresso, milk steaming and latte art
  • Educational classes – learn about coffee, its history and the industry
  • Learn from other baristas
  • Free time on professional machines with espresso, milk, etc., provided
  • Coffee
  • Snacks
  • Local micro brew
  • Dinner
  • Door prizes and gifts for attendees

May I bring my own coffee to use during the open machine times?
No. We will be providing all the coffee.

May I bring promotional materials to distribute during the jam?

No. The purpose of the jam is to promote community amongst dedicated baristas in the Minneapolis / St Paul area.

May I use this opportunity to promote my business and sell things?
No. This is a relaxed and hassle-free and environment where coffee culture and community reign supreme!

What is a cupping?
A cupping is a method used to taste and evaluate brewed coffee. It is equivalent to wine tasting.

Does the event have a cost?
NO WAY! This one’s on us. Our goal is to make the jam accessible to everyone. We kindly ask that you take a moment to register to let us know you’re coming.

Why is it called a Barista Jam?
The term jam is borrowed from music and refers to a musical event where musicians of all skill levels gather and play (or simply “jam”) without extensive preparation or predefined arrangements. The New York jazz scene during World War II was famous for its after-hours jam sessions. Jam sessions are often used to develop new material or simply as a social gathering and communal practice session. We think this term perfectly describes the spirit of this event.

I work or can’t attend the entire event. Can I come for part of the day?
Of course! We’d love for you to be present for the entire event, but realize that some may have conflicting work schedules. Just let us know in the comments section of the registration form what parts you plan to attend. This will help us make sure we have enough seating and food available.

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