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

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

Bean Selection

Single Origin

Decaf Water Process

Organics / Fair Trade

Roasting Profile

Processing

Blending

Flavoring

Packaging

1993

• Mountain Caffé Espresso

1993

• Mountain Caffé Espresso

1997

• Red Barn Coffee Roasters

1993

• Mountain Caffé Espresso

1997

• Red Barn Coffee Roasters

2001

• 8 Retail Locations

1993

• Mountain Caffé Espresso

1997

• Red Barn Coffee Roasters

2001

• 8 Retail Locations

2004

• New Roasting Facility

1993

•Mountain Caffé Espresso

1997

•Red Barn Coffee Roasters

2001

•8 Retail Locations

2004

•New Roasting Facility

2008

•Acquired Commonwealth Coffee Co.

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

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

Standard Drip

Standard Drip

French Press

Standard Drip

French Press

Chemex

Standard Drip

French Press

Chemex

Espresso

Standard Drip

French Press

Chemex

Espresso

Cold Brewed Iced Coffee

Dry Rubs for Meat

Cakes & Muffins

Icings & Desserts

Chilies, Soups, & Stews

Specialty Drinks

Beer

Chocolate Bars

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.

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)

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

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)

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.

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)

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

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)