Learn the secrets to detecting the subtle flavors and aromas that make the world’s best coffees so irresistible.
Wine tasting? That’s for suckers. Well, at least according to this particular host. So if you don’t want to have to wait until a 5pm happy hour to show off your masterful sipping knowledge, you’ll definitely want to get your name on the roster for this coffee cupping experience. Led by bean and brew expert Mark Overly, this tasty exploration of the hot stuff will leave you with a more distinguished palate and the ability to articulate exactly what you like and dislike in certain coffees.
And if you think this is going to be just like any old sampling experience, think again. Coffee cupping is a globally practiced technique used by coffee connoisseurs to detect the quality and delicacies of a particular bean. This includes the fragrance (smelling the grounds when they’re dry), the aroma (smelling the grounds when they’ve been doused in hot water) and, of course, the flavor profile, which are all explored side by side with other coffees for comparison.
During this experience, you will have the chance to enjoy exotic coffees from all around the world. You’ll learn how the pros describe the subtle differences between various brews, plus you’ll gain a new appreciation for your neighborhood barista’s skills. A caffeine buzz will certainly be included, so be prepared for a deliciously satisfying experience.
To put it lightly, Mark Overly is very literally obsessed with finding and creating great coffee. A professional coffee buyer and coffee roaster since 1987, he now owns Kaladi Coffee in Denver where he continually quenches his thirst for unique and outstanding brews.
Mark is also the brains behind the blog The Coffee Heretic. He has traveled the world searching for the elements of what makes great coffee—from growing and processing to roasting and brewing—so he can share it with his readers, the Colorado community and his own taste buds. Mark thrives on seeing the expression on peoples’ faces when they discover different flavors of coffee, and he believes it’s an experience that holds bountiful joy. “Learning to taste coffee is a simple way of appreciating something that, for many, is merely a habit,” he says.
Next date: Saturday March 22, 2014 2:00PM
For groups of 2-6