Coffee has become a major fixture in our day-to-day lives, loyally perking us up as we desire. But, chances are, most of us lack much insight and knowledge regarding much more in the coffee world than what brand we prefer. The Dallis Brothers, well-versed on the topic of coffee as our local coffee experts, have appeared to shine a little light on the subject of coffee and coffee culture. We’ll cover features in coffee world from the different apparatuses available for brewing your coffee and what effect they have on the quality of the bean, you’ll learn what a coffee bean actually is, difference between light and dark roasts versus espresso, grind styles and how they pair with brewing methods (from drip to coarse), and the history of coffee more generally. We will also provide coffee education for the ultimate connoisseur brewing up some tid-bits on the history of coffee culture and fair-trade and sustainable coffee practices predominant today. Expect to taste and compare different coffees, and how to use coffee in the kitchen and your cooking! See your morning’s saving grace in a more vibrant, developed light tonight as we wind through the odds and ends that make coffee so valuable to us all!
Recipes:Filtered Coffee, French Press, Cappuccino, Espresso, Frozen Machiato , Coffee Liquor Ice Cream, “Coffee” Coffee Cake
Class Type: Educational, hands-on cooking class
Class Notes:Taste the difference between the various styles of coffee making
John Moore has been involved in roasting, running espresso bars, sourcing, training, owning cafes, and just about every element of the coffee industry both here and abroad since 1993. John started with Dallis Bros Coffee in 2007 as the green coffee buyer and Director of Coffee, and is currently working as V.P. of Sales & Marketing. He has been a Cup of Excellence International Judge on multiple continents and is a Certified “Q” Grader.”
Byron Holcomb has been working in coffee for about 8 years. His coffee career started in the Dominican Republic as a Peace Corps volunteer working agricultural projects in a coffee producing community. Since then he has worked for some great quality roasters in the US. His jobs have included: barista, sales rep, production assistant and even farmer as he owns a small farm in the Dominican Republic. Byron now works as the Coffee Director for Dallis Brothers Coffee in New York and is responsible for buying green coffee.
David Dallis former president of Dallis Bros. Inc., a third generation family coffee roasting, importing, and wholesale company, founded in 1913. Mr. Dallis is a sought after expert presenter on coffee roasting, and has led numerous courses and workshops on specialty coffee. Mr. Dallis serves on the Board of Directors of the National Coffee Association and is past President of the Specialty Coffee Association of America (SCAA). In 2003, SCAA honored Mr. Dallis with the SCAA’s “Outstanding Contribution to the Association” award.
Director of Ger-Nis International, Nissa Pierson thoroughly enjoys a good cup of drip coffee, and there’s nothing like a fresh cup to start the day. She enjoys seeking out new and interesting fair-trade coffee available at the local markets or at her favorite Brooklyn coffee shop. In addition to running Ger-Nis Nissa is a long time culinary instructor specializing in fresh herbs. Aside from being a passionate teacher of fresh herbs, organics and fair-trade, she enjoys spice (in her food and in her life), good conversation and debates, kickboxing, the ocean and surfing, and submersing herself in the food and culture of the world. Contact Nissa