We are pleased to be hosting new Australian Barista Champion Matt Perger and his main man Ben Kaminsky for a public talk and Masterclass.
Matt and Ben will be sharing their thoughts on the possibilities of espresso, and were they think it may be heading in the future.
To find out more, or to book your spot, visit our Eventbrite page:
http://espressotalk.eventbrite.com/
http://espressomasterclass.eventbrite.com/
Coffee Kaizen is offering a range of coffee classes in January that appeal to home barista all the way up to seasoned professionals. Kaizen prides itself on offering small group, industry relevant education sessions that provide the participants with real tools for improving their coffee making.
Getting the most out of your home Espresso Machine
19th of January, 9am. Mecca Roastworks, Alexandria.
This 3 hour class is designed to give the home barista a chance to get the most delicious results possible from their home machine. This class is run by Tuli Keidar, Mecca Roaster and Trainer.
Techniques of the Specialty Barista
2 Sessions 21st and 28th of January, 5pm. Mecca Espresso, Ultimo.
Techniques of the Specialty Barista was designed to provide a comprehensive and practical-based overview of the most up-to-date coffee-making skills required for today’s specialty baristas. Participants are taught the skills they will need to hit the ground running as they enter the specialty coffee world.
The course is suitable for experienced baristas as well as novices keen to learn professional techniques used at the forefront of the specialty coffee industry. Max 4 participants to ensure quality of learning. This course is delivered by Tuli Keidar.
Understanding the principles of Extraction using Refractometers
5th of February, 6pm. Mecca Espresso, Ultimo.
This education session will seek to provide a base level understanding of the principles of the extraction process and better equip you to make informed decisions when you are deciding how best to represent a particular coffee.
The session will be limited to a small group to maximise interaction. We will begin by exploring the theory behind extraction, then we will move to brewing coffee and taking measurements using the Refractometer.
You can see the full event listing here, any question please email us.
The NSW Barista Championships are coming around again and we need to calibrate and prepare this years judges. Being part of the judging process is a great way to expand your ability to critically asses coffee as well as have the opportunity to taste a variety of coffee from NSW’s best baristas.
To be eligible to judge you will need to attend the NSW Judges Calibration run by Saxon Wright on Saturday the 24th of November. If you have attended one of the calibrations held recently in another state attendance is not required. We will beging the day with a briefing for first time judges, then those who have judged before will join in as we go through any changes to scoring as well as calibration run throughs.
To help things run smoothly on the day, It is expected that you will have thoroughly read all aspect of the rules and regulations and familiarised themselves with the scoresheets prior to coming. Please print off a copy and bring with you on the day: www.worldbaristachampionsh
Please also bring a pen, clipboard and water bottle if you have one.
If you haven’t already, please register on the AASCA website prior to coming: https://www.aasca.com/
You must also be an AASCA member to register (Please note that you will not be eligible to judge if you haven’t registered and paid for this event).
Competition Days
This year the competition will be held over 2 days – Sat 1st & Sun 2nd of December at Ultimo TAFE. I will send another email out closer to the event with a roster and specific information regarding judging, however I will need by the end of this week what days you can judge and your preferred role, ie sensory or tech. If you can also confirm if you are a new judge or what judging you have done over the past two years. This is just to ensure we have a good mix of experience on each panel. Timetable is approx 9am – 3pm on each day. I would much prefer people do a full day rather than half days so please confirm if you can do either full Sat, full Sun or all of both. We should have the opportunity to give everybody some time judging.
If you know of anyone else interested in judging and they haven’t received this please get them to get in touch with me or register for this Saturday’s calibration on the AASCA site.
If you have any questions please contact nswbarista@gmail.com.
Nordic Approach is a forward thinking green coffee importer targeting the emerging market of quality roasters with a goal to take coffee quality to a new level, starting at the source, and bring these coffees to roasters that appreciate it’s value and uniqueness.
They not only raise the quality of the coffee but to contribute to a more transparent and sustainable coffee trade by developing close relationships and build bridges between farmers, exporters and roasters.
We are working with Morten Wennersgaard and Tim Wendelboe to help introduce their current offer list to Sydney’s roasters, as we have limited samples available we will be doing this through a cupping event on Thursday the 18th of October.
The focus of the event will be on Central Kenya, Western Ethiopia, El Salvador and Hondouras. If you would like to get an idea of the coffees that are available you can check their offer list here.
If you are a green coffee buyer and would like to come along and asses these coffees, or if you have any questions please contact sam@coffeekaizen.com
We are pleased that we have Sold Out both sessions of Science of Flavour. Stay tuned for more of these sessions coming your way soon.
We have been invited to offer a class at this years Ultimo Science Festival, so we have decided to offer a session exploring the Science of Flavour.
We will be offering two classes on Saturday the 25th of August, you can find out more and book your spot here http://scienceofflavour.eventbrite.com/.
To find out what else is happening as part of Ultimo Science Festival visit their website.
Our friends at Market Lane Coffee have kindly invited us to come down to Melbourne to deliver some classes. We will be offering two sessions on Understanding the Principles of Extraction on Monday the 6th of August, the first at their Victoria Market Store at 2pm, followed by a 6pm class at Prahran Market.
If you have heard terms such as Extraction Yields and TDS have begun to be thrown around at work and want to know what they mean then Understanding the Principles of Extraction may be the session for you.
This education session will seek to provide a base level understanding of the principles of the extraction process and better equip you to make informed decisions when you are deciding how best to represent a particular coffee.
We will begin by exploring the theory behind extraction, then we will move to brewing coffee and taking measurements using the Refractometer. The focus will be on filter coffee for the purposes of demonstration but the same principles can be applied to Espresso.
Where: Mecca Espresso Ultimo (646 Harris St)
When: Tuesday 17th of July, 6.30-8.30pm
Cost: $90 (plus booking fee)
For tickets and more info please visit http://extractionprinciples.eventbrite.com/