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The Beans, The Gear, The Geeks None CoffeeCON 2012 Kevin Sinnott Saturday, February 25, 2012 from 9:00 AM to 5:00 PM (CST) Warrenville, United States Ticket Information Type End Quantity CoffeeCon 2012 Admission Ticket - Select Qty → Then big green Register button below REGISTER FOR THE EVENT HERE FIRST BEFORE SELECTING CLASSES! Don't forget to register for admission to the event to get into the labs. Those without Eventbrite tickets will be charge $10 admission at the door. If capacity is met there will be no admission. Ended Free For the Love of Coffee Lab presented by George Howell - 9:15am to 11:40pm George Howell is one of the father's of Speciality Coffee. He established the famous Coffee Connection in Cambridge, MA in 1974. In 2004 he created the George Howell Coffee Company and its Terroir Coffee brand (www.terroircoffee.com), which specializes in single estate coffees and pioneers in raising quality coffee standards to much higher levels. In 2007 Howell was awarded the Specialty Coffee Association of Europe’s highest honor, the Better Coffee World Award. George will be present an intensive coffee tasting during this lab. You will experience an understanding of what actually goes into creating quality coffee, from farm to cup. It is meant to empower you by informing your palates as well as your mind. This lab will involve active participation by allowing consumers to travel to various coffee stations. One would be six "coffees of the world" (6 glasses filled with coffee side by side at each station). Another tasting would be new crop vs. past crop. The third tasting would be either ripe vs. unripe (same farm) or natural vs. washed (Ethiopia, same region)). This is the opportunity to learn how to recognize taste differences and develop your taste buds taught by one of the World's leading experts. 9:15 am to 11:45 am This lab will be 3 credit hours toward the Coffeeologist Certificate. Ended Free Home Espresso from the Basics to Third Wave presented by Jim Schulman 2pm to 4pm more info Jim Schulman is a one of the group of coffee and espresso enthusiasts who have been exchanging ideas on internet newsgroups, bulletin boards and blogs since about 2000. He has published several articles on espresso preparation, given classes on home espresso at the SCAA annual meetings, judged at the US Barista Championships, reviews green coffees for the website coffeecuppers.com and is a moderator on home-barista.com. The thesis of Jim's seminar will be to illustrate that entry level espresso gear makes acceptable shots with the low end and staler coffees one finds in super markets, or robusta heavy Italian blends, etc. But as the coffee gets better, i.e, higher grown, more acidic, more powerful flavors, the espresso gear has to get better to do it justice. Jim will take you through the entire process of home espresso from grind to milk foaming. After completing this you will get better espresso from your home equipment. 2:00pm to 4:00pm Credit value 3 toward Coffeeology Certificate Ended Free An Intersection of Quality and Sustainability in Coffee presented by Geoff Watts - 1pm to 2pm Geoff is one of the founders and the chief coffee buyer for Intelligentsia. He’s worked in coffee since 1995 and participated as a juror in more than 30 international coffee quality competitions. Over a ten-year period he spent more than half of each year working on quality-related projects in Africa, Indonesia, and South/Central America in conjunction with various development groups, research institutes, and coffee industry organizations. What do we mean when we talk about quality in coffee? What are the conditions that lead to great coffee, and why is poor quality so prevalent in the marketplace? Geoff will present an overview of the many variables that impact quality at every stage of a coffee’s movement from farm to cup and what they mean within the context of long-term economic and environmental sustainability. 1:00pm to 2:00pm Credit value 1 toward Coffeeology Certificate Ended Free How to Make Turkish Coffee - The Original Coffee Preparation - 10am to 10:40am If you have never tasted Turkish Coffee now is the time to try it. Mr. Yalcin Arif at the Sofra Turkish Kitchen will be presenting how to make Turkish coffee. He will show you how its done and the cultural customs surrounding the experience. Two class sessions will be offered. 10am to 10:40am Credit value 1 toward Coffeeology Certificate Ended Free How to Make Turkish Coffee - The Original Coffee Preparation 2:00pm to 2:40pm If you have never tasted Turkish Coffee now is the time to try it. Mr. Yalcin Arif at the Sofra Turkish Kitchen will be presenting how to make Turkish coffee. He will show you how its done and the cultural customs surrounding the experience. Two class sessions will be offered. 2:00pm to 2:40pm. Credit value 1 toward Coffeeology Certificate Ended Free INTRODUCTION TO COFFEE HOME BREWING - 9:15am to 10:00am This class will involve learning all the various stages to create a home coffee brewing station. This includes choosing blends versus single-country origin coffees, light versus dark roast, and coffee terms will be explained. Espresso, manual drip, Press/steeped, vacuum brewing methods will be compared with samples. The importance of grinds and grinders will be explained and demonstrated. Measuring and recipes will be discussed. If you want to be an expert or simply ratchet up your morning cup of coffee brewed at home this class will serve as the perfect introduction taught by a home coffee enthusiast who went on to become New York City’s top roaster/retailer. 9:15 am to 10 am. This class will be 2 credit hours toward the Coffeeologist Certificate. Ended Free INTRODUCTION TO COFFEE HOME BREWING - 2:00pm to 2:45pm more info This class will involve learning all the various stages to create a home coffee brewing station. This includes choosing blends versus single-country origin coffees, light versus dark roast, and coffee terms will be explained. Espresso, manual drip, Press/steeped, vacuum brewing methods will be compared with samples. The importance of grinds and grinders will be explained and demonstrated. Measuring and recipes will be discussed. If you want to be an expert or simply ratchet up your morning cup of coffee brewed at home this class will serve as the perfect introduction taught by a home coffee enthusiast who went on to become New York City’s top roaster/retailer. 2:00pm to 2:45pm. This class will be 2 credit hours toward the Coffeeologist Certificate. Ended Free COFFEE FARMING AND PRODUCTION - 11:00am to 11:30am This class involves learning what it takes to grow, pick and process coffee. Participants will learn how climate, altitude, soil affect the final taste in their coffee. The importance of shade will be highlighted. Farming options such as organic methods versus herbicides and pesticides will be compared. Mechanical versus hand picking and sorting will be explained. Choice of source coffee plants and which will result in better tasting coffee will be explored, as well as practical considerations that farmers must weigh. How coffee is then sold and brought to market will be compared, and fair and direct trade will be compared. The enthusiast will gain improved insights into how their final cup is affected by all these variables and give the novice and advanced consumer knowledge to make better choices in their purchases and better value versus simply trusting labels. Taught by a Honduran coffee farmer. 11:00 am to 11:30 am. This class will be 2 credit hours toward the Coffeeologist Certificate. Ended Free COFFEE FARMING AND PRODUCTION - 3:00pm to 3:30pm This class involves learning what it takes to grow, pick and process coffee. Participants will learn how climate, altitude, soil affect the final taste in their coffee. The importance of shade will be highlighted. Farming options such as organic methods versus herbicides and pesticides will be compared. Mechanical versus hand picking and sorting will be explained. Choice of source coffee plants and which will result in better tasting coffee will be explored, as well as practical considerations that farmers must weigh. How coffee is then sold and brought to market will be compared, and fair and direct trade will be compared. The enthusiast will gain improved insights into how their final cup is affected by all these variables and give the novice and advanced consumer knowledge to make better choices in their purchases and better value versus simply trusting labels. Taught by a Honduran coffee farmer. 3:00 pm to 3:30 pm. This class will be 2 credit hours toward the Coffeeologist Certificate. Ended Free Home roasting: Is it for me? 9:15am to 10:00am Produce amazing coffee using ready-to-go roasters purchased on-line or simple and inexpensive DIY methods pioneered by the geeks. An introductory presentation will be followed by abundant Q&A time, with experienced home roasters on hand to familiarize you with several different roasting devices. Warning: this is an addictive craft! 9:15am to 10:00 am - 2 credit hours Ended Free Home roasting: Is it for me? 2:00pm to 2:45 Produce amazing coffee using ready-to-go roasters purchased on-line or simple and inexpensive DIY methods pioneered by the geeks. An introductory presentation will be followed by abundant Q&A time, with experienced home roasters on hand to familiarize you with several different roasting devices. Warning: this is an addictive craft! 2:00 pm to 2:45 pm - 2 credit hours Ended Free Sowden SoftBrew - 11:00am to 11:20am SoftBrew is a new innovative way of brewing Coffee by applying a back to basics old fashioned approach. SoftBrew consist of a Porcelain Pot with lid and a Stainless Steel Micro Filter produced by using a hi-tech photo-etching technology. 11:00am to 11:20am one credit hour value Ended Free Sowden SoftBrew - 3:00 pm to 3:20 pm more info SoftBrew is a new innovative way of brewing Coffee by applying a back to basics old fashioned approach. SoftBrew consist of a Porcelain Pot with lid and a Stainless Steel Micro Filter produced by using a hi-tech photo-etching technology. 3:00 pm to 3:20 pm one credit hour value Ended Free AeroPress - 9:15am to 9:35am The Aerobie AeroPress coffee maker is a completely new kind of coffee press that brews 1 to 4 cups of remarkably rich, smooth coffee in about one minute. 9:15am to 9:35am One credit hour value Ended Free AeroPress - 2:00pm to 2:20pm The Aerobie AeroPress coffee maker is a completely new kind of coffee press that brews 1 to 4 cups of remarkably rich, smooth coffee in about one minute. 2:00pm to 2:20pm One credit hour value Ended Free Aeropress hacks: Most versatile brewing device ever? - 11:00am to 11:20am A good scientific theory is fruitful of further research. A good coffee brewing device is fruitful of hacks! This session showcases novel techniques and filter materials that permit wider control of various qualities in the cup. Learn the importance of the brewing variables -- and why even the cheapest coffee grinders can work well with the Aero. 11:00am to 11:20am One credit hour value Ended Free Aeropress hacks: Most versatile brewing device ever? - 3:00pm to 3:20pm more info A good scientific theory is fruitful of further research. A good coffee brewing device is fruitful of hacks! This session showcases novel techniques and filter materials that permit wider control of various qualities in the cup. Learn the importance of the brewing variables -- and why even the cheapest coffee grinders can work well with the Aero. 3:00pm to 3:20pm One credit hour value Ended Free Chemex Brewing - 10:00 am to 10:20 am Brews coffee using the infusion method, which makes it most similar to drip coffee in terms of body and taste.10:00am to 10:20am One credit hour value Ended Free Chemex Brewing - 2:00pm to 2:20pm Brews coffee using the infusion method, which makes it most similar to drip coffee in terms of body and taste. 2:00pm to 2:20pm One credit hour value Ended Free Siphon Brewing - 11:00am to 11:20am A vacuum coffee maker brews coffee using two chambers where vapor pressure and vacuum produce coffee. 11:00am to 11:20am One credit hour value Ended Free Siphon Brewing - 3:00pm to 3:20pm A vacuum coffee maker brews coffee using two chambers where vapor pressure and vacuum produce coffee. 3:00pm to 3:20pm One credit hour value Ended Free The Importance of Correct Grinding - 10:00am to 10:20am more info The importance of grinders is explained. Blade grinders and are compared to disc (burr) grinders and how different particle size distribution affects your coffee’s brew quality and the relationship between ground particle size and brew strength. 10:00am to 10:20am One credit hour value Ended Free The Importance of Correct Grinding - 1:00pm to 1:20pm The importance of grinders is explained. Blade grinders and are compared to disc (burr) grinders and how different particle size distribution affects your coffee’s brew quality and the relationship between ground particle size and brew strength. 1:00pm to 1:20pm One credit hour value Ended Free Viennese Coffeehouses Past and Present - 9:15am to 9:45am During the late 19th and early 20th centuries, a unique culture and tradition developed within Vienna’s cafés which served the intellectuals, lovers, writers, and artists who utilized the space for a higher purpose. Yet, little scholarly research has been published on the Viennese Cafés of today – their current social role, and how well they preserve the spirit of their prewar predecessors. This presentation combines both an historical and contemporary analysis of Viennese coffeehouse culture. 9:15am to 9:45am One credit hour value Ended Free Viennese Coffeehouses Past and Present - 1:00pm to 1:30pm During the late 19th and early 20th centuries, a unique culture and tradition developed within Vienna’s cafés which served the intellectuals, lovers, writers, and artists who utilized the space for a higher purpose. Yet, little scholarly research has been published on the Viennese Cafés of today – their current social role, and how well they preserve the spirit of their prewar predecessors. This presentation combines both an historical and contemporary analysis of Viennese coffeehouse culture. 1:00pm to 1:30pm One credit hour value Ended Free French Press - 9:15am to 9:35am Coffee plunger method for rich creamy mouth feel 9:15am to 9:35am One credit hour value Ended Free French Press - 1:00pm to 1:20pm Coffee plunger method for rich creamy mouth feel 1:00pm to 1:20pm One credit hour value Ended Free Pourover Methods Compared Continuous: No Registration - One credit hour value Ended Free Mission Coffee Can - The Film Continuous: No Registration - Open seating Ended Free Coffee Brewing Secrets - The Film Continuous: No Registration - Open seating Ended Free Win Coffeemakers at Free Drawings Open Registration at the Event Only - 11:45am and 4:15pm This listing is for announcement purposes only. Two different drawings for various coffeemaker prizes - one drawing at 11:45am and second drawing at 4:15. Must be present to win. Fill out card at event. This is a description only do not register here. Many coffeemakers will be given away. Ended Free Share CoffeeCON 2012 Share Tweet Event Details Ah, the perfect cup of coffee. Once we’ve had it, we spend our lives trying to find it again. There are so many brewers and brewing methods, grinders, not to mention all the beans from around the world. I’m Kevin Sinnott and I’ve spent my life as a passionate prosumer. I’ve never gone to the dark side and started my own coffee company. Why? Because I’ve had the opportunity to get to know just about everyone in the business. I’ve never had the desire to become one of their competitors and because of this I have the industry’s trust. The top coffee players talk to me and continue to share their extensive knowledge base for which I’m grateful. I want to share everything I’ve learned about the bean and brewing with you the passionate coffee drinker. At CoffeeCon you will get to meet the industry leaders, top coffee bloggers, learn the best brewing techniques, becoming an expert in all brewing methods. In fact after attending the classes you will get a Coffee Companion Certification recognizing you as a Certified Coffeeologist. You will sample coffee from a wide variety cafes and roasters. You will be introduced to new interesting coffeemakers and some not yet been released. Want to know what Fair-Trade or organic labels mean? You’ll know after attending this event. It will transform you! During the coming weeks watch this space as we grow CoffeeCon into the coffee event of the year. I want to hear from you in designing this event. You and I are the consumers and drivers of this industry. This will be a two-way dialog as coffee drinkers are the ultimate experiencers of the beverage. The coffee industry is waited to hear from us. The event is being held at the ultramodern IBEW building right off the Reagan/88 Tollway in Warrenville, IL. Space is limited and this event will fill-up quickly so register to attend now Have questions about CoffeeCON 2012? When & Where 28600 Bella Vista Parkway

Warrenville, 60555



Saturday, February 25, 2012 from 9:00 AM to 5:00 PM (CST)

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