The Crimson Cup Innovation Lab is a space for both consumers and coffee professionals to learn about what goes into a great cup of coffee – from origins of the beans to roast level, grind, brewing techniques, drink preparation and more. Located in Columbus, Ohio near downtown Columbus and Bexley, this space features areas for coffee evaluation, roasting, training and gathering.
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 Nuova Simonelli Arelia II Espresso machines 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.
All courses will be at the Crimson Cup Innovation Lab –
700 Alum Creek Drive, Columbus, OH 43205
Coffee Brewing Basics
May 12, 10am – 12pm
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.
July 10, 6pm – 8pm
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. The class will end with a coffee cupping to observe results.