Comet Education

Education in coffee can be difficult; maybe it's too expensive, not very educational, or hard to get to if all the good education is in a different state or part of the country! We want to help grow the St. Louis coffee community through accessible classes and presentations truly designed for career growth. We want people to learn and take what they learn back to their cafe, roastery, company, or home.

If you are a wholesale partner we offer all these classes for free, but if you work in coffee and want to grow and improve yourself reach out! We offer some of these classes at a small discount for anyone working in coffee!

Coffee Varieties and Cultivation Class

This class focuses on varieties (sub species) and cultivation of the coffee plant. You get a brief overview of history and geography pertaining to coffee, then dive into all the varieties of Arabica.

From Ethiopian Assessions, Yemenia, Bourbon and Typica, all the way to today's myserious SL9, "Inca Gesha", mejorado, and other newer hybrids and genetic research.

Coffee cultivation pertains to diseases, anatomy, chemical composition, and growing practices alongside the people who pick coffee.

This class has been designed not only for beginners in the coffee world, but also for professionals to learn more about the product they are serving.

Coffee Fermentation / Processing

This class focuses on the processing methods that ferment the coffee (natural, honey, and washed), along with their other "additions" that can be quite confusing to see on bags. We begin the class with the three basic processing methods and a baseline for fermentation, then move onto the more complex add ons that producers and farmers use for additional or different fermentations.

In the world of today's specialty coffee, you find an exuberant amount of additonal fermentations methods. We dive deep into it and what it does to the coffee.

Afterwards, we briefly go over roasting and the new chemical changes that happen through it.

Extraction Through Pour Over

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This class builds on the first two, now looking at how we can extract coffee through manual filter brewing (pour overs).

Once a month Industry Education

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Professional growth in the specialty coffee industry is sometimes never a linear path. There's many individuals and companies who have classes and the SCA has their own set classes and career growth opportunties; but we want to create a monthly opportunity for anyone who works in specialty coffee to be able to grow tangibly in their profession.

If you are in coffee this monthly education event is free. If you do not work in coffee, there is a small charge to help keep this class going. The monthly event will be different most months; pulling from professionals in both the St. Louis area, along with professionals from around the world through video calls or in person talks. You can expect mostly St. Louis coffee professionals, but we will do our best to each month provide something different that will truly help you grow in specialty coffee as a professional.