Fall/Winter 2018 Workshop Series
Chocolate and Coffee Making Workshop with Becca Roebber & Ryan Rabaca
Learn about where coffee and cacao come from, how they are similar and different and why we love them so much! You will learn how to roast coffee & cacao at home, best coffee brew methods and how to make chocolate at home. Finally, experience a sensory analysis by pairing single origin dark chocolate with single origin coffee in a guided tasting.
Each person will leave with a bag of freshly roasted coffee and dark chocolate made by hand.
Becca Roebber is the Marketing Director and COO of indi chocolate, in Pike Place Market. She has worked with cacao farmers for over 10 years passionately telling the story of direct trade chocolate to consumers through education, events and classes that all include tasting dark chocolate. Becca and indi chocolate love to work collaboratively with other local businesses so that chocolate can be shared with all different communities in Seattle and beyond. She travels to cacao growing regions as often as possible and works with communities to increase their standard of living through the production of cacao.
Ryan Rabaca has been Ladro‘s head roaster for two years. He has spent nearly a decade in the coffee industry and is passionate about flavor development, direct trade farming practices, and roasting coffee that everyone can enjoy. Palate training and coffee education are important pieces of his job. He loves connecting people through coffee.
BRING: All supplies provided. Bring a snack if desired. Water pitcher and drinking glasses provided, but bring a water bottle if you prefer.
This workshop is for students age 16 and up. Max students 20.
RSVP: firstname.lastname@example.org or 360-642-2542
The Sou’wester Lodge at 3728 J Place, Seaview, WA 98644
This class is part of the Fall/Winter 2018 Workshop Series. All classes are open to the public and all skill levels welcome. Visit www.souwesterlodge.com/calendar to see the full schedule of artist-led workshops.