Classroom – a multi-purpose room used for instruction and training. The classroom is located next to the application lab to allow students to learn theory and apply what they have learned in the lab. This space is also available for group meetings (Max Capacity 35)
Application Lab – used for training baristas on hot, iced, and frozen drinks, Modbar training along with friendly barista competitions. This space has three stations equipped with two Nuova Simonelli Aurelia II Espresso machines, a Black Eagle Espresso machine and doserless and manual grinders.
Cupping Lab – used for analyzing coffee samples, ensuring coffee quality, establishing roast profiles, cupping classes, scientific analysis of green and brewed coffees. This space is the central point for coffee and tea product innovations.
Roasting Lab – used for teaching roasting courses, analysis of coffee roasts, roast profile analysis and roasting experimentation. This room is equipped with a 1 lb. U.S. Roaster Corp., a two barrel Probat sample roaster and a Probat L12 known as Hansel.
Upcoming Consumer Courses.
All courses will be at the Crimson Cup Innovation Lab – 700 Alum Creek Drive, Columbus, OH 43205
Coffee Brewing Basics
Saturyday, September 7, 10a – 1p
This class explores the science behind brewing your morning cup. You will learn about storing coffee, grinders, water, proper brewing temperatures, coffee-to-water ratios and pouring techniques – all of the main ingredients that contribute to a great cup of coffee in any setting. This will include brewing demonstrations with V60, Chemex as well as French Press.
Espresso at Home
FALL CLASS COMING SOON
This is for any level enthusiast wanting to get an idea of how your machine works, troubleshooting, and tips to make the best coffee day after day. In this longer course we will cover espresso theory and tasting for extraction in a smaller group. Covering all of the variables that contribute to making great tasting espresso, we include discussion about water, adequate grinders, different espresso machines and the tools to start delving into brewing great tasting espresso at home.
Tuesday, October 15, 6-8:30pm
Calling all home roasters and craft beverage enthusiasts! Learn the process of roasting coffee. Start with examining green coffee, learning the functions and parts of a roaster and honing the skill of staying on pace with the chemistry responsible for creating the flavors we love by using the roasting curve. Participants will roast their own coffee on both a sample roaster and production roaster and will cup coffees to observe results.
Coffee Education: Seed to Cup
FALL CLASS COMING SOON!
Enjoy an in-depth review of the amazing, hands-on process that brings coffee from there, to here, to you. Learn the story of coffee from Kaldi and his dancing goats and the start of coffee cultivation to the present day. This experience will include a background on the ways that flavor can be impacted along the way with the ability to taste some of the coffees mentioned during the class.