Coffee education event on Saturday at The Bookworm features Denver expert
Special to the Daily
If you go …
What: Coffee Fest, featuring Josh Taves.
When: 9 a.m. to noon Saturday, May 7.
Where: The Bookworm of Edwards, 295 Main St., Riverwalk at Edwards.
More information: Call 970-926-7323, or visit http://www.bookwormofedwards.com.
Learn more about coffee
Book recommendations from Josh Taves, of Novo Coffee:
• “The World Atlas of Coffee,” by James Hoffman
• “The Blue Bottle Craft of Coffee,” by James Freeman
• “Uncommon Grounds,” by Mark Pendergrast
• “God in a Cup,” by Michaele Weissman
EDWARDS — There are thousands of stories to be discovered at The Bookworm of Edwards. There are lands to visit, characters to meet and countless adventures to experience from the page. One of the lesser-known stories to discover begins with a coffee farm and ends with your morning cup of joe.
On Saturday morning, the local indie bookshop is hosting Coffee Fest. With its partner, Novo Coffee, The Bookworm hopes to have a morning of education, beautiful latte art and enough caffeine to keep the valley awake for days.
Beginning at 9 a.m., this free event will kick off with a discussion of the origins of coffee and an explanation of the seed-to-cup process that coffee beans must go through before turning into your liquid wake-up call. Baristas will also demonstrate alternative brewing methods that showcase individual bean quality using special equipment designed by Chemex and Rattleware.
The event will end with a latte art demonstration from one of Novo Coffee’s award-winning baristas, Josh Taves. Novo Coffee has been shaping the coffee industry since it opened in Denver in 2002. Novo began as a family-owned business, founded by Jake, Herb and Joseph Brodsky. The Novo family has extended itself over the years to the new baristas, roasters and farmers with which it works.
Taves, business developer and quality-control guru, will be the Novo representative at The Bookworm’s Coffee Fest to provide education and demonstrate the art of the coffee business. Taves has been in the coffee business since he started working.
“I started when I was 16, kind of by accident,” Taves said. “My friend owned a coffee shop and hired me. I totally loved it. I kept it up in college and, by my junior year, started wondering if I could make this into a career.”
Taves strives to bring consistency to Novo’s name anywhere it is served.
“The quality-control side of my job extends to all three of our retail stores and any coffee-based product we are selling,” Taves said. “We want to have great recipes that are repeatable. We want every customer to get the same experience, so we put a lot of time and effort into training our baristas.”
The barista training is an aspect of Novo Coffee that Taves and the business owners feel strongly about.
“One of the first things I did was start the Novo Barista Training School,” Taves said. “We remodeled part of our roastery into a classroom that holds an espresso station and a brewing/tasting station. Our class is made up of four main classes. The first class is our Seed to Cup class, where you learn about where exactly Novo coffee is coming from. The second is our Brewing class, followed by our Espresso class. Our fourth and final class is the Milk Steaming class. This one we don’t really talk about coffee at all. It is purely how to focus on the milk in each latte and cappuccino.
“The total time it takes to pass the class is about eight to 10 hours. I strongly discourage anyone who wants to learn how to make a latte in an hour. It doesn’t work like that. There is so much more that goes into each drink.”
One defining factor that sets Novo Coffee apart from other roasters is the time and effort it puts forth into the coffee it sources. Novo only buys and sells single-sourced coffee.
“We only source from farmers that we have a relationship with,” Taves said. “This, of course, involves a lot of traveling and a lot of learning on our part. We have languages to learn and political situations to understand. Our travels take us to farms in Ethiopia, Columbia, Costa Rica and so many others. We can ensure the quality ourselves because we can see the farms in person and watch their business and growing practices.”
Emily DaSilva, one of the lead baristas at The Bookworm, is very excited to share her passion with the people who attend Coffee Fest.
“I’m excited for customers to learn about where our coffee comes from,” DaSilva said. “I want them to know the story behind each cup.”
DaSilva, who has been through each of the training courses at the Novo Barista Training School, has learned valuable information that has fueled her passion for coffee.
“I used to think coffee was either good or bad,” DaSilva said. “I didn’t realize all the processes and work that goes into each cup.”