Events

Chocolate Palate Training: Class Recap by Caleb Savage

Last weekend we hosted a chocolate palate training and discussed how environmental factors impact the taste and quality of coffee!

Chocolate Class.jpg

Using our Dick Taylor chocolate bars, we tried chocolates from Belize, Brazil, Madagascar, and a 58% milk chocolate bar using the same chocolate from Madagascar! Like coffee, the taste of chocolate can vary based on where the plant is grown, how the cacao or coffee bean is harvested and cared for, and how the product is roasted and prepared to be served.

Dick Taylor Chocolate Bars.jpg

Afterwards, we compared the chocolates to KLLR Coffee’s Guatemala Ranferi Morales, a coffee from Southwestern Guatemala with a sweet milk chocolate body and tart grape acidity.

Curious about coffee growing and processing? Check out our overview on coffee from seed to cup!

Chocolate Tasting Sheet.jpg

Let's Talk Tea: Class Recap by Caleb Savage

Let’s talk tea. Oklahomans love tea. Even as soda becomes less and less common in restaurants, you can almost always find tea on the menu served in two forms: black or sweet. In fact, it’s not terribly uncommon to go to a restaurant in our great state, order an iced tea and receive a sweet tea instead, but we aren’t here to discuss our state’s sugar consumption.

AriaTeaClass

Last Saturday we hosted our first tea class led by Aria & Caleb, examining the history and production of tea, discussing blends and single origin teas, and of course, drinking a lot of tea! We couldn’t have done this class without having an opportunity to talk to Sam Duregger at Woodshed Tea or serving fantastic teas from Urban Teahouse and 49th Parallel!

What is tea?

Tea comes from the dried leaves of the Camellia Sinesis plant, an evergreen with two main varieties. The plant is grown in places like China, Taiwan, Japan, Iran and Turkey as well as Sri Lanka, Kenya, and India. Countries like China & India have been cultivating tea for thousands of years, developing rituals, improving quality, and working tea into the culture of their communities.

teaclasstasting

Plantation to Teapot

Since tea growing can be highly regional, it’s hard to set clear steps on how we get from plant to teapot. Practices on how and where plants are grown and how the leaves are dried and processed to be used for tea can be highly specific.

Tea leaves are plucked according to how the leaves will be used. Lighter teas are often younger while teas like Oolongs or Pu-erhs often use mature leaves. The leaves are then withered to lower the moisture content of the leaf to retain flavor and then the leaves will be rolled, oxidized, or fermented depending on their desired tea. Well-produced teas are then sorted removing inferior or smaller leaves and defects discarded.

TeaClass2

Current Offerings

You can always find a variety of teas in the shop as we always keep a black, a green, an Earl Grey blend (for London Fogs), a Chai blend (for Chai Lattes) and one or two seasonal teas! All teas can be served hot or iced.

Seed to Cup Part 2 Roasting Class Recap by Steve Willingham

Thank you to everyone that came out to our Seed to Cup Part 2 Roasting Class! We had a blast and can't wait for the next one. 

Roasting Class Group.jpg

Find more info here if you want learn more about roasting. If you want to be notified about the next class, sign up for our newsletter. We will be doing classes monthly with some special mini classes as well. Be the first to know so you can snag a spot before these fill up!

Check out these photos from the class. See if you can find yourself!

Palate Training: Berries Recap by Steve Willingham

palate training class.jpg

We had a great time hosting our third palate training at the shop today! Focusing on Sun-Dried Processing and Berries, Aria and Caleb walked through the basics of how we taste, coffee processing, and then compared the different berries to each other and KLLR Coffee’s Sun-Dried Ethiopia!

We use palate trainings as a way to share coffee with friends and demystify the idea that tasting notes in coffee is only for real coffee drinkers. Your palate is shaped by the foods you like and don’t like, the experiences you’ve had, and the number of coffees you’ve drank.

How We Taste

berries-palate-training

Aria took us back to Elementary school to remind us of the five parts of taste (sour, sweet, salty, bitter, & savory or umami) and then discussed how aromatics, tactile sensations like body or mouthfeel, and involuntary reactions like puckering can influence our perception of taste. In short, blueberries taste like our perception of blueberries. If we think critically about what we are tasting: examining the sourness, sweetness, aroma, etc. of each item, we can relate the different attributes of that food to things like wine, cheese, or coffee!

Sun-Dried Processing

palate training processing.jpg

Processing refers to the process of transforming coffee from coffee cherry to coffee bean, ready to be roasted. In the Sun-Dried process, coffee cherries are picked and dried on raised beds with the fruit still attached to seeds. This drying process imparts wild flavors onto the beans that are vibrant, juicy, and sweet.

 

Interested in learning more about coffee? Sign up for our newsletter!