Spring Semester: College of Coffee Craft

What can you do with an English degree? Some of us are still figuring that one out.

What can you do with a College of Coffee Craft degree? Well, you can brew a killer cup of coffee--and that, if you ask us, is something to toss your cap into the air about.

Starting tomorrow, February 12, CREMA’s College of Coffee Craft is back in session. The ten-week semester will cover a wide range of coffee ground--from milk steaming to espresso theory--with classes taught by real-life CREMA baristas.

The hour-long courses will be small, intimate workshops focused on education and hands-on learning. Each class is limited to six students, allowing our sprofessors to give personal attention to everyone. 

Classes are held Wednesday afternoons at 3:30 and 5:30 p.m. (teacher-baristas will cover the same material at the 3:30 and 5:30 classes--just sign up for one), and range from $10-$15. Register for classes through our online coffee registrar.

The syllabus begins with a four-week introduction to espresso--from the basics of pulling a shot to the mad-scientist theory behind it all--before a two-week dive into the milk arts (steaming and pouring--the fun stuff). After a short spring break, we’ll return sun-tanned and ready to brew, as the next three weeks cover at-home brew basics for the Chemex, the Kalita, and the flannel pot. Winston Harrison, one of CREMA’s Roasters and Green Buyers, will bring us home with a two-week look at roasting and cupping.

The best part? No final exams.