As a part of our local community support program, Weaver’s serves on the advisory board for California State East Bay College (CSUEB). Gary Fruend, Co-Chairman of the Department of Leadership in Hospitality and Leisure Services - Outreach and Internship Coordinator, brought a great group of students to our roasting facility to learn a bit about our trade. The group was very diverse, made up of students from China, Japan, Mongolia, Taiwan, France, and Saudi Arabia.

Following a short presentation from our CEO (Michael Brown) and myself, I demonstrated how to taste (cup) coffee. [...]
Personally, I love cupping with first-timers and this group was intelligent and perceptive. We had a great session after they recovered from the initial shock of watching me slurp and spit the samples into a brass spittoon. We then took them into the plant to demonstrate how the roasting process works – beginning at green bean transportation, through the roasting process, and ending with the cooling tray. Finally, it was back into the tasting room where we cupped two different press pots we prepared for their visit; the first was one of ours and the other was from the ubiquitous pioneer of modern coffee. Amazed with the difference, they had good questions about the pleasant, versus the not-so-pleasant flavors, aromas, and textures they were experiencing.

We had a great afternoon and it was another great educational experience we really enjoyed. CSUEB, thanks for stopping by. Pictures to come soon.