Intensive
Coffee Courses by Boot Coffee Consulting
2008 Fall Program
Boot Coffee organizes a range
of coffee courses for the beginning and more experienced
coffee professional. Our courses are 'hands on' and
provide the students a very intensive learning experience.
Maximum class size is seven participants. The courses
are taught by experienced industry professionals.
The courses are held at the Boot
Coffee laboratory and training center in Marin County,
only 10 minutes north of San Francisco and less then
an hour's drive from the famous Sonoma and Napa Valley
wine valleys.
Play the video taken during a recent Roast Profiling
course.
Some comments from our clients:
"I just returned from Willem's advance classes.
It was worth the money. Nobody offered those classes
when I started. I would have saved about 5,000 pounds
of burnt coffee if I had taken those classes...... Money
well spent."
"Just some feedback. I have really approached
the whole blending so differently since attending your
course and have created a fantastic blend (people say
they love it). So thanks again it has been the best
course I have ever attended and is going to more than
pay for itself in money terms and more importantly in
fine espresso!!!"
"First of all, thank you for a very productive
time there. I really
learned quite a bit from you. Your area of expertise
is fascinating.
And YOU are fascinating --- a walking encyclopedia on
coffee! I
thoroughly enjoyed myself there. How does anybody go
out and have a cup of coffee anywhere after having had
yours???"
The Trainers: Willem Boot has over twenty
years of experience in the coffee industry; from roastmaster
to green buyer to international consultant to aid agencies,
growers and grower associations. He has been a head
judge in many international coffee tasting events and
is a frequent speaker and trainer at international coffee
conventions and seminars. Willem has written numerous
articles in Roast magazine. The articles can be found
here.
Andi C. Trindle has been in the coffee industry
for 16 years. Andi's varied background within the industry
began part-time behind the espresso bar and includes
cupping, training, green coffee importing, sales, and
marketing. Andi has lectured on many aspects of the
specialty coffee industry and taught numerous espresso
and cupping workshops both nationally and internationally.
Daniel Humphries got his start in the specialty
coffee industry working as a barista in his hometown
of Seattle, Washington. Since 2004, he has worked as
a barista trainer and public education specialist in
Seattle and New York City. Daniel has hosted numerous
public cuppings, coffee education classes, and barista
lessons, both private and commercial. He is the founder
of the New York Coffee Society, a club for coffee connoisseurs
and professionals in NYC.
Joseph Brodsky is founding partner of Ninety
Plus Coffee, a boutique-quality coffee import company
and chief coffee buyer for Novo Coffee of Denver, Colorado.
His hands on coffee experience in countries like Ethiopia,
Papua New Guinea and Colombia have instilled in him
a boundless and growing commitment to coffee quality
improvement and sustainability at origin. In 2007, Joseph
coordinated the first ever Barista Competition in Ethiopia
and he managed the 2007 Ethiopia Limited coffee competition
and auction.
Ned Heagerty is the owner of Silk Road Teas,
an importer of artisan and rare teas from China. Established
in 1994, Silk Road Teas has distinguished itself in
the tea industry as the first U.S. company to travel
extensively in China searching fine teas which it buys
directly from small farms, markets and specialty tea
companies. Heagerty regularly travels to China to purchase
the teas SRT markets to tea and coffee companies throughout
the U.S. and Canada.
The
Advanced Roasting Practices course is recommended
for students with cupping and roasting experience or
for students who have already completed the Roast Profiling
& Cupping course.
The Advanced Cupping Course is recommended for students
with prior cupping experience or for students who have
already completed the Roast Profiling & Cupping
course.
All courses include intense, hands-on exercises; a great
opportunity for coffee professionals to elevate their
skills and knowledge to a higher level.
Pre-register at www.bootcoffee.com/courses.html, or
call 415-380-1999.
For further information contact us: (courses@bootcoffee.com)
