Embolden your coffee skills and ownership over your offerings by diving deeper into coffee brewing and sourcing. This class will cover the best ways to brew coffee using the alternative methods of French Press and Chemex/Pour-over. We’ll then take a closer look at what is happening at origin to improve quality in areas such as Ethiopia and Costa Rica. Last, we’ll teach you how to set up and lead a cupping so you can bring this great information to your customers. The training will conclude with a blind triangulation cupping to help you enhance your palette’s discernment. (Approx. 3 hours)