PRESENTED BY: BROCK LEWIN, BADGER & DODO ROASTERS
Coffee has a very subtle palate, much more so than wine, but the differences are there to be discovered and enjoyed!
In this talk, Brock Lewin from Badger and Dodo Roastery looks at how a country alone does not define ‘cup profile’ – ‘Discover Processing’ examines the different processing methods and the effect they have on a coffee -this includes washed, natural, pulped natural and anaerobic. In the ‘Discover Variety’ section, learn about typical coffee flavours and taste a ‘Yellow Bourbon’ and a ‘Catuai’, both pulped natural and from Brazil.
Come along and discover coffee. There will be lots of samples for you to try!
Broc is Irish for Badger, Dodo is his father-in-law. Brock setup Badger and Dodo in some old chicken sheds on in-laws property in 2008, fresh out of the Australian coffee scene which had been maturing as a result of mass espresso influx to Australia with the immigrants of WWII. In 2008 there were no flat whites and no small batch speciality roasters. From Circa 2010 to 2014 Brock judged for the Speciality Coffee Association’s barista championships and gained a name for the brand. Fast forward 14 years and he now employs over 20 staff, supplies some 250 venues nationwide, has 2 roastery outlets and a burgeoning online shop, trades at 2 weekly farmer markets and imports coffee by container load direct from origin into The Port of Cork. He is passionate about specialty coffee and education, especially in light of recent price hikes. Come ask him anything about coffee you want to know!
Kindly Sponsored by: Badger & Dodo Roasters and Connolly’s Redmills
