Event Details

Coffee 101: The Craft and Fundamentals of Specialty Coffee



This event is sold out. If you would like to be added to the wait list, please contact Karen Barnes at karen.barnes@cornell.edu.

Coffee: most New Yorkers cannot imagine life without it, and drink more coffee than any other Americans. But do you know what’s in your cup? Join Cornell to explore the depths of this essential beverage. Matthew Marks ’02, Co-Owner of Ithaca-area based specialty coffee company Forty-Weight Coffee Roasters, will lead us through an interactive lesson on the 6 main areas which impact the quality and flavor of specialty coffee. You’ll try 3 distinct coffees and learn how to identify different flavors. Enjoy a coffee-themed reception and full buffet brunch. Caffeine kick and learning guaranteed!

Date: Saturday, January 28, 2017
Time: 12:00 noon – 2:30 p.m.
12:00 noon – 12:30 p.m. – Reception
12:30 p.m. – 1:30 p.m. – Program, Coffee Tasting, Q&A
1:30 p.m. – 2:30 p.m. – Brunch
Location: The Cornell Club – New York 
6 East 44th Street, New York, NY
Cost: $40 per person includes reception, brunch buffet, coffee tastings and program
Cornell Club – New York house members may register for a discounted rate of $35 per person by contacting Kirsten Alman directly at k.alman@cornellclubnyc.com  or 212.692.1381
Advance reservations required by Thursday, January 26th, at which time they are considered final sale.

About Matthew Marks ’02: Graduating from Cornell University in 2002, Matt has taken a circuitous route in becoming the co-owner of a Forty Weight Coffee Roasters. After gigs as a Spanish teacher, paralegal, trivia host and wedding DJ, he started up and ran Forty Weight’s flagship cafe in Park Slope, Brooklyn from 2011 to 2013. Since then, Matt has taken on the role of head educator and barista trainer for Forty Weight. Never content with his skill set, he continues to push for more knowledge through reading books, forum posts, blogs, and perhaps most importantly, interacting and sharing experiences with other coffee professionals. He is officially retired from the DJ game.

Brunch Menu:

Steel Cut Irish Oatmeal with Caramelized Pears
Country Biscuits with Scrambled Eggs and Fines Herbs
Rice Krispies Squares with Chocolate-Mocha Glaze

Brunch Buffet
Sour Apple Coffee Cake – Orange Scented Icing
Winter Fruit Platter – Guava, Jujubes, Pineapple, Citrus, Pitaya, Figs
Smoked Fish & Bagel Display – Bourbon & Pepper Smoked Salmon, Smoked White Fish Salad with Traditional Garnishes
Duck Confit & Wheat Berry Salad – Medjool Dates, Granny Smith  Apple, Baby Spinach Smoked Turkey & Lentil Soup
Nutella Stuffed Brioche French Toast Chicken & Apple Sausage and North Country Applewood Bacon Garganelli with Lamb Ragout
Traditional Italian Porchetta – White Bean Cassoulet and Braised Collard Greens
Huevos Rancheros – Black Bean Quesadilla, Over Easy Eggs Charred Tomato Salsa
New Orleans Beignets with Cafe au Lait