Have you ventured yet into the 'cult' of coffee here in the Bay Area? Or do you wonder what possesses all those people to stand in line for a cup of joe? Maybe you've awed over $20 a pound coffee beans, wondering what, exactly, makes them worth that much... Well, here's your chance to delve deep into the coffee culture with the new kids on the block!
Sunday, May 20th from 11am to 1pm, Slow Food East Bay has teamed up with new Emeryville-based Highwire Coffee Roasters to offer you the chance to not only get inside their facility to discover the ins & outs of the coffee roasting process, but also learn the art of 'cupping,' the method used to evaluate tastes and aromas of coffee. As good Californians, I'm sure you've done wine tastings - now here's your chance to use those skills for something a little more, well, energizing...
This unique Sunday morning brunch event will start with a cup of freshly roasted Highwire coffee (of course!), some Starter Bakery pastries (we can only hope for their famous Kouign Amanns) as we get an introduction into the coffee sourcing and roasting process by founders Rich Avella and Robert Myers. We then join the third founder and head roaster, Eric Hashimoto, to learn about the decisions a roaster makes to create specific flavor profiles, and see the coffee roasting process up close and personal.
We finish our morning hands-on for the cupping; after learning the technique, we will be guided through three distinctive Highwire coffees by owners Rich & Robert (self-proclaimed "coffee geeks"). Participants leave filled to the brim with coffee knowledge, caffeine (yee-ha!), and a pound of the coffee roasted during the class.
Cost is $40 for the morning's activities. Ready for the jitters? Sign up for your place today - we have only 15 spots available! https://www.brownpapertickets.com/event/248054