Can you remember when the only decision we needed to make about coffee was: regular or decaf?  Nowadays, you can choose from various origins, varieties, and roasting styles. But how can you know what to look for in a cup of joe, and how do you choose which ones to buy? Join us and discover how to make coffee with a French press, taste four international coffees, and learn how to taste, evaluate, and describe coffee.

Similar to wine or beer, different coffee has specific characteristics that anyone can learn to identify, so this class is an equally exciting gift for those who love coffee or those who are coffee-curious - and it is especially fun sharing your thoughts with others.

We’ll provide four hand-selected coffees from around the world (with extra to bring home), sampling cups, a tasting form, a detailed flavor wheel, and some light pastries to snack on.  You must bring your own French press and thermometer or add them to your order when you register.  The coffees aren’t labeled with origin info or tasting notes, so you’re able to enjoy the sensory experience without distraction.

You will be introduced to a tasting technique that pros use to evaluate brews.  We’ll discuss the specific aspects of a coffee’s aroma and flavor, like dark chocolate, blackberry, and caramel. At the end of the class is the big reveal, when we share the origin and profile of each sample, and you find out how closely your own experience matches the classes.

You’ll leave this class appreciating coffee in a new way, with the know-how to confidently choose coffees that will make every sip more enjoyable.

Instructor Wally Rande is both a culinary school graduate and a culinary school chef instructor, with over 12 years of experience managing commercial kitchens and working as a chef in restaurants. He has taught for over 30 years in the renowned School of Hotel & Restaurant Management at Northern Arizona University. As an Associate Professor, he has developed and taught classes in management, leadership, customer service, tourism, human resources, cooking, and beverages. He has multiple degrees in Educational Leadership, an MBA, Hospitality Business, and Culinary Arts. He has also certifications as a Level 1 Wine Sommelier, and Level 1 Beer Cicerone.