➤ Exploring roast profiles of different processing methodologies – Mike Ebert
First, we will explore what these new processing methods are. This will lead to a panel discussion of the differences in roasting these new processing methods, and how to overcome potential problems. We will tie in both previous lectures and explore the future.

Panelists:
Nicki Amouri – Café Amouri
Eileen Schwab & Tony Tausch – Coffee Emporium
Danna Wasserman - Sucafina Coffee

➤ Live Tasting Session – Renee Espinoza & Launtia Taylor
We taste a flight of coffee live, focused on the coffees we discussed in the previous session. We will review cupping protocols for both green evaluation as well as roast evaluation. Cupping will be live-streamed; with 4 local cuppers (TBD) cupping and providing commentary.

Coffee for tasting session generously provided by Sucafina Specialty.

➤ Five Things for the Future of Coffee – Ric Rhinehart
The pandemic has changed how we live, work, interact, and anticipate. Here are five things we should consider about the future of coffee as we emerge into a post-COVID world and have to face new realities about all aspects of our lives, our society, and our businesses.

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The Diedrich Difference

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Whether you’re just getting started or ready to expand, our friendly and highly experienced team will match you with the perfect roasting solution to achieve optimal efficiency and profitability.

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