Coffee Workshop: Making a "Good" Cup of Coffee
When it comes to coffee, the word "good" has two meanings.
The first is the one we’re most familiar with - taste. The second is about doing good when buying and drinking coffee. This two-part class will cover both aspects of a “good” coffee.
In the first half of the class, we’ll have a brewing and tasting workshop where you’ll pick up tips on making and enjoying a better cup of coffee.
In the second half, we’ll discuss sustainability in the coffee industry, conscious consumerism, and the impact that your choices as a coffee drinker can make.
You’ll leave the class empowered to be a more conscious coffee drinker, ready to enjoy the best coffee while doing good for the environment and coffee producers at the same time!
***Please note: Class will be taught in English***
Lorena Rodríguez - barista, currently a first-year Master's student at ICU. Her last position was coordinating inbound logistics for Royal Coffee, one of the world's leading specialty coffee importers, based in Emeryville, California, USA.
Michael McCarron - coffee extraction nerd-in-residence.
This workshop is presented by Coffee Positivo, in cooperation with Coffee Ya and Glocal Mitaka.
Coffee Positivo teaches coffee workshops everywhere to help people develop a deeper relationship with coffee and become more conscious coffee consumers.
Coffee Ya is a Tokyo-based coffee roasting and cafe concept, designed and run by Satoshi Maeda. Their unique concept is geared towards giving customers the opportunity to enjoy the best possible coffee by selling freshly roasted beans to order.
Glocal Mitaka is a NGO and volunteer group which supports community participation in and around Mitaka, Japan by foreign exchange students, mainly from ICU.