#USPCA2016: Specialty Coffee from Seed to Cup from Mark Verrochi

2.  History of Coffee  Specialty Coffee: From Bean to Cup  Starting, Operating and Growing a Small Business  Serving Methods & Brewing Techniques  Coffee as an Ingredient Beyond the Cup

3.  Overview of the specialty coffee industry  Overview of a local, family-owned business  Variations on coffee as a product  Factors affecting flavor profiles  Brewing techniques & serving methods  Using coffee as an ingredient

15.   Bean Selection  Single Origin  Decaf Water Process  Organics / Fair Trade  Roasting Profile  Processing  Blending  Flavoring  Packaging

16. 1993 • Mountain Caffé Espresso

17. 1993 • Mountain Caffé Espresso 1997 • Red Barn Coffee Roasters

18. 1993 • Mountain Caffé Espresso 1997 • Red Barn Coffee Roasters 2001 • 8 Retail Locations

19. 1993 • Mountain Caffé Espresso 1997 • Red Barn Coffee Roasters 2001 • 8 Retail Locations 2004 • New Roasting Facility

20. 1993 •Mountain Caffé Espresso 1997 •Red Barn Coffee Roasters 2001 •8 Retail Locations 2004 •New Roasting Facility 2008 •Acquired Commonwealth Coffee Co.

21. 1993 • Mountain Caffé Espresso 1997 • Red Barn Coffee Roasters 2001 • 8 Retail Locations 2004 • New Roasting Facility 2008 • Acquired Commonwealth Coffee Co. 2010 • Acquired Coffee Man • Licensing Program

22. 1993 •Mountain Caffé Espresso 1997 •Red Barn Coffee Roasters 2001 •8 Retail Locations 2004 •New Roasting Facility 2008 •Acquired Commonwealth Coffee Co. 2010 •Acquired Coffee Man •Licensing Program 2012 •Faneuil Hall Café •Southborough Eastbound

24.   Standard Drip

25.   Standard Drip  French Press

26.   Standard Drip  French Press  Chemex

27.   Standard Drip  French Press  Chemex  Espresso

28.   Standard Drip  French Press  Chemex  Espresso  Cold Brewed Iced Coffee

29. 

30.   Dry Rubs for Meat  Cakes & Muffins  Icings & Desserts  Chilies, Soups, & Stews  Specialty Drinks  Beer  Chocolate Bars

32. RED BARN COFFEE CLASS – USPCA 2016 CONFERENCE Slow Cooker Short Rib Chocolate Chili Recipe YIELD 4 servings INGREDIENTS o 3 pounds bone-in short ribs o 1 large red onion, finely diced o 3 cloves garlic, finely minced o 1 jalapeno, finely diced with the seeds removed o 1 tablespoon dried oregano o 2 teaspoons ground coriander o 1 tablespoon ground cumin o 2 teaspoon soy sauce o 2 tablespoon tomato paste o 1 2.7 ounce package Chipotle Chocolate Mexicano Disc, broken into wedges [note that it is important that the chocolate is dark or the result will be too sweet] o 1 tablespoon super-finely ground coffee [Red Barn Ethiopia Yirgacheffe coffee recommended] o 1 bay leaf o 1.5 cups beef broth o 1 12 ounce bottle Chocolate Stout o 1 15 ounce can red kidney beans (Optional or use Navy beans) o 1 tablespoon chipotle in adobe sauce chopped (optional, to be used for more heat) o 1 8 ounce can crushed tomatoes o 1/4 cup apple cider vinegar or juice of one lime INSTRUCTIONS 1. In a small bowl, combine onion, garlic, jalapeno, oregano, coriander, cumin. Set aside. In a separate bowl, combine soy sauce and tomato paste. Mix until smooth and set aside. 2. Set a non-stick pan over high heat until water droplets bead and evaporate on the surface. When water dries, add 1 tsp of oil to the pan and heat until it shimmers. Working in batches, sear all sides of the short ribs until the surface of the meat is deep reddish- brown in color and has shrunken away from the bone slightly. When all sides are browned, transfer ribs to slow cooker. 3. When all ribs are cooked, lower the heat to medium and add onion mixture. Cook mixture until onions are translucent, about 5 minutes, then add soy sauce mixture and cook for another 2 minutes. When the liquid begins to bubble, transfer to slow cooker. 4. Add the remaining ingredients, except for the vinegar/lime juice, to the slow cooker and stir to combine. Put on the lid, set the slow cooker to low, and set aside to cook for at least 8 hours or until meat falls off the bones. Transfer ribs to a large heat-resistant bowl and, using a pair of tongs, remove and discard the bones (or save them for making beef broth). Using two forks, shred the meat into bite size pieces and return to slow cooker.

33. RED BARN COFFEE CLASS – USPCA 2016 CONFERENCE 5. Add the vinegar/lime juice and stir. Serve hot. Top with your favorite chili toppings, like cheddar cheese, queso fresco, cilantro, scallions, etc. Chili can be sealed in an airtight container and kept in the fridge for up to 4 days (the flavors get better as time goes on!) or in the freezer for up to 5 months. Source: Adapted from Taza Chocolate (https://www.tazachocolate.com/blogs/savories/114758787-slow-cooker- short-rib-chocolate-chili-recipe)

34. RED BARN COFFEE CLASS – USPCA 2016 CONFERENCE Grilled Green Salad with Coffee Marinated Steak and Coffee Vinaigrette Using these exact vegetables is not the point; choose whatever's in season and can stand up to being charred. The genius coffee dressing brings it all together. You can also use the Vinaigrette on heartier salads such as Quinoa or Barley. YIELD 4 servings INGREDIENTS  Steak o 1 lb flank steak  Grilled Salad o 6 spring onions or 8 scallions, white parts only, spring onions halved lengthwise, quartered if large o 4 tomatillos, husks removed, rinsed, quartered o 1 large or 2 small nopales (cactus paddles), spikes removed (optional) o 4 garlic cloves, finely chopped o 4 ounces feta  Marinade & Vinaigrette o 1 cup olive oil, divided o Kosher salt, freshly ground pepper o 4 tablespoons Sherry vinegar or red wine vinegar o 1.5 teaspoon honey o 1.5 teaspoon finely ground expresso or dark roast [Red Barn Celebes Kalossi Toraja coffee recommended]  Salad to Serve o Vegetable oil (for grill) o 1 cups torn mixed greens o 1/2 English hothouse cucumber, halved lengthwise, seeds removed, thinly sliced o 1 cup fresh cilantro and parsley leaves with tender stems INSTRUCTIONS  Meat Marinade & Vinaigrette 1. Whisk vinegar, honey, and espresso in a medium bowl until honey and espresso are dissolved. Gradually add remaining 1/3 cup olive oil, whisking constantly. Season with salt and pepper; set aside. 2. Use 1/4 of this mixture and Marinade the steak for at least 2 hours or overnight. 3. Reserve the rest for the Vinaigrette.  Vegetable Marinade 1. Combine onions, tomatillos, nopales (if using), garlic, cheese, and 1/3 cup olive oil in a large resealable plastic bag; season with salt and pepper. Seal bag, pressing out air, and toss to coat. Let sit at least 1 hour.  Grill

35. RED BARN COFFEE CLASS – USPCA 2016 CONFERENCE  Vegetables 1. Prepare grill for medium-high heat; lightly oil grates. (Or, heat a grill pan over medium- high.) Remove onions, tomatillos, and nopales from marinade; grill, turning occasionally, until tender and charred in spots, about 5 minutes. Let cool. 2. Remove cheese from marinade and grill, turning often, until browned on all sides, 8-10 minutes; let cool.  Flank Steak 1. Grill Flank Steak for about 7 minutes per side or until internal temp reaches 145 (more if you want it more than medium rare). Remove from Grill and let rest for 10 minutes. Cut against the grain into thing slices.  Serve 1. Cut vegetables into bite-size pieces; coarsely chop cheese. 2. Arrange greens on a platter. Season with salt and pepper and drizzle with half of vinaigrette. Top with cucumber, herbs, and grilled vegetables and cheese; drizzle with remaining vinaigrette. 3. Top the salad with the meat slices and serve. 4. Do Ahead: Vinaigrette can be made 2 days ahead. Cover and chill. Source: This recipe adapted from Epicurious (http://www.epicurious.com/recipes/food/views/grilled-green-salad- with-coffee-vinaigrette-51264490)

36. RED BARN COFFEE CLASS – USPCA 2016 CONFERENCE Slow Cooker Short Rib Chocolate Chili Recipe YIELD 4 servings INGREDIENTS o 3 pounds bone-in short ribs o 1 large red onion, finely diced o 3 cloves garlic, finely minced o 1 jalapeno, finely diced with the seeds removed o 1 tablespoon dried oregano o 2 teaspoons ground coriander o 1 tablespoon ground cumin o 2 teaspoon soy sauce o 2 tablespoon tomato paste o 1 2.7 ounce package Chipotle Chocolate Mexicano Disc, broken into wedges [note that it is important that the chocolate is dark or the result will be too sweet] o 1 tablespoon super-finely ground coffee [Red Barn Ethiopia Yirgacheffe coffee recommended] o 1 bay leaf o 1.5 cups beef broth o 1 12 ounce bottle Chocolate Stout o 1 15 ounce can red kidney beans (Optional or use Navy beans) o 1 tablespoon chipotle in adobe sauce chopped (optional, to be used for more heat) o 1 8 ounce can crushed tomatoes o 1/4 cup apple cider vinegar or juice of one lime INSTRUCTIONS 1. In a small bowl, combine onion, garlic, jalapeno, oregano, coriander, cumin. Set aside. In a separate bowl, combine soy sauce and tomato paste. Mix until smooth and set aside. 2. Set a non-stick pan over high heat until water droplets bead and evaporate on the surface. When water dries, add 1 tsp of oil to the pan and heat until it shimmers. Working in batches, sear all sides of the short ribs until the surface of the meat is deep reddish- brown in color and has shrunken away from the bone slightly. When all sides are browned, transfer ribs to slow cooker. 3. When all ribs are cooked, lower the heat to medium and add onion mixture. Cook mixture until onions are translucent, about 5 minutes, then add soy sauce mixture and cook for another 2 minutes. When the liquid begins to bubble, transfer to slow cooker. 4. Add the remaining ingredients, except for the vinegar/lime juice, to the slow cooker and stir to combine. Put on the lid, set the slow cooker to low, and set aside to cook for at least 8 hours or until meat falls off the bones. Transfer ribs to a large heat-resistant bowl and, using a pair of tongs, remove and discard the bones (or save them for making beef broth). Using two forks, shred the meat into bite size pieces and return to slow cooker.

37. RED BARN COFFEE CLASS – USPCA 2016 CONFERENCE 5. Add the vinegar/lime juice and stir. Serve hot. Top with your favorite chili toppings, like cheddar cheese, queso fresco, cilantro, scallions, etc. Chili can be sealed in an airtight container and kept in the fridge for up to 4 days (the flavors get better as time goes on!) or in the freezer for up to 5 months. Source: Adapted from Taza Chocolate (https://www.tazachocolate.com/blogs/savories/114758787-slow-cooker- short-rib-chocolate-chili-recipe)

38. RED BARN COFFEE CLASS – USPCA 2016 CONFERENCE Grilled Green Salad with Coffee Marinated Steak and Coffee Vinaigrette Using these exact vegetables is not the point; choose whatever's in season and can stand up to being charred. The genius coffee dressing brings it all together. You can also use the Vinaigrette on heartier salads such as Quinoa or Barley. YIELD 4 servings INGREDIENTS  Steak o 1 lb flank steak  Grilled Salad o 6 spring onions or 8 scallions, white parts only, spring onions halved lengthwise, quartered if large o 4 tomatillos, husks removed, rinsed, quartered o 1 large or 2 small nopales (cactus paddles), spikes removed (optional) o 4 garlic cloves, finely chopped o 4 ounces feta  Marinade & Vinaigrette o 1 cup olive oil, divided o Kosher salt, freshly ground pepper o 4 tablespoons Sherry vinegar or red wine vinegar o 1.5 teaspoon honey o 1.5 teaspoon finely ground expresso or dark roast [Red Barn Celebes Kalossi Toraja coffee recommended]  Salad to Serve o Vegetable oil (for grill) o 1 cups torn mixed greens o 1/2 English hothouse cucumber, halved lengthwise, seeds removed, thinly sliced o 1 cup fresh cilantro and parsley leaves with tender stems INSTRUCTIONS  Meat Marinade & Vinaigrette 1. Whisk vinegar, honey, and espresso in a medium bowl until honey and espresso are dissolved. Gradually add remaining 1/3 cup olive oil, whisking constantly. Season with salt and pepper; set aside. 2. Use 1/4 of this mixture and Marinade the steak for at least 2 hours or overnight. 3. Reserve the rest for the Vinaigrette.  Vegetable Marinade 1. Combine onions, tomatillos, nopales (if using), garlic, cheese, and 1/3 cup olive oil in a large resealable plastic bag; season with salt and pepper. Seal bag, pressing out air, and toss to coat. Let sit at least 1 hour.  Grill

39. RED BARN COFFEE CLASS – USPCA 2016 CONFERENCE  Vegetables 1. Prepare grill for medium-high heat; lightly oil grates. (Or, heat a grill pan over medium- high.) Remove onions, tomatillos, and nopales from marinade; grill, turning occasionally, until tender and charred in spots, about 5 minutes. Let cool. 2. Remove cheese from marinade and grill, turning often, until browned on all sides, 8-10 minutes; let cool.  Flank Steak 1. Grill Flank Steak for about 7 minutes per side or until internal temp reaches 145 (more if you want it more than medium rare). Remove from Grill and let rest for 10 minutes. Cut against the grain into thing slices.  Serve 1. Cut vegetables into bite-size pieces; coarsely chop cheese. 2. Arrange greens on a platter. Season with salt and pepper and drizzle with half of vinaigrette. Top with cucumber, herbs, and grilled vegetables and cheese; drizzle with remaining vinaigrette. 3. Top the salad with the meat slices and serve. 4. Do Ahead: Vinaigrette can be made 2 days ahead. Cover and chill. Source: This recipe adapted from Epicurious (http://www.epicurious.com/recipes/food/views/grilled-green-salad- with-coffee-vinaigrette-51264490)

#USPCA2016: Specialty Coffee from Seed to Cup from Mark Verrochi

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#USPCA2016: Specialty Coffee from Seed to Cup from Mark Verrochi