Explore

What we do

How we brew

posted on Thursday, July 19, 2012 - 12:30pm by Ronnie

Ceremony recently hosted its first cookout of the summer and paired it up with a dangerously unhinged latte art competition. We had a huge hand from our best buds at Punk's Backyard Grill, who provided food, liquid, Sheila (believe it!), and gift cards to the comp winners. Josh walked with $75 plus a Punk's card while Lauren and Aaron each got money and Punk's cards for their pours as well. Things couldn't have been more rad, and you really should've been there. If your invitation got lost in the mail, here are the pics to help you believe:

The next Throwdown happens in August with details forthcoming....

posted on Tuesday, May 15, 2012 - 9:15am by Andy

At the end of March I had the privilege of traveling to Coffee Solutions in Hopedale, MA to take part in a week-long Q Grader Coffee Course instructed by Beth Anne Caspersen. The course is a series of lectures and 22 rigorous tests, most of which are sensory oriented, and all of which you have to pass in order to be a licensed Q Grader.

On Wed of that week, I sat with 7 other students awaiting the most dreaded, mother of all Q tests, the Sensorial Test. Eight plastic cups sat before me with clear solutions in each. Four of the cups contained a mixture of sweet, salt and sour tastes (all of which are found to some degree in coffee). Four of the cups contained a mixture of two of the three tastes. It was up to me to figure out which solutions had a blend of three and which had a blend of two. The hardest part being that we also had to rate the strength of each taste in the solution from one to three. Pass this test, and the rest of the week looks a little more cheery, though far from over.

For years I’ve been interested in getting my Q Graders Certification, offered by the Coffee Quality Institute (CQI). As their website states:
The Coffee Quality Institute (CQI) is a nonprofit organization working internationally to improve the quality of coffee and the lives of the people who produce it. CQI provides training and technical assistance to coffee producers and other individuals in the supply chain to increase the value, volume and sustainability of high quality coffee production. CQI also works toward building institutional capacity in coffee producing countries by creating systems and infrastructure that encourage a focus on quality that leads to higher farmer incomes.

At the heart of CQI is their Q Grader program, and there are many reasons becoming a Q Grader. Perhaps above anything else, it indicates ones commitment to the industry.
In the end I passed the Sensorial Test and all of the other tests on the first try, a feat accomplished by ~5% of test takers. I am thankful for this opportunity and to Bunn for covering my fees for the week and look forward to being an active member in the Q Grader community

posted on Thursday, April 26, 2012 - 2:30pm by Ronnie

The 2012 Brewers Cup was held in Portland last weekend in conjunction with the USBC and SCAA Event, and somehow the nicest guy in the world snuck in and won for the second year in a row. We couldn't be more giddy for our good buddy and head roaster Andy Sprenger, who worked hard sourcing, roasting, re-roasting, brewing, and re-brewing to win all over again. He put an insane amount of energy into prepping for a competition that was stiff with killer competitors and coffees from Coava, Cuvee, Handsome, Kaldi's, Intelligentsia, Verve, and more. If you see Andy before he heads off to Vienna, Austria to compete in the World Brewers Cup, slap a big five and wish him luck!

If you're curious where he's headed, this is from WBC:

The World Brewers Cup highlights the craft of filter coffee brewing by hand. This competition appreciates all the various methods of manual coffee brewing in a setting that rewards great quality and service excellence.

In the first round, competitors are provided the same coffee to prepare 3 brews in 7 minutes. Competitors are judged on sensory evaluation alone. The top 6 competitors proceed to the final round. During the final round, competitors provide their own coffee and have 10 minutes to prepare and serve 3 brews with a presentation that enhances the coffee experience. Competitors are judged on taste (70%) and presentation (30%). The top scorer in the final round is named the World Brewers Cup Champion.

If you're extra curious about brewing, we'll post Andy's US Brewers Cup recipe here soon.

Brewers Cup 2012

posted on Wednesday, March 14, 2012 - 4:15pm by Ronnie

Last weekend we headed north to New York for Coffee Fest, where we raised a small booth, set up an enormous brew bar (9 ft, 18 drippers), and rearranged myriad notions of what Specialty Coffee means on the East Coast. We got an impossibly huge hand from The Sheed/Rasheed from Filter, Dwight from Kava, and our crew at the Roastery, including Jin, Jonathan, Andy, and Vince. The reception to our coffees, our rebranding, our booth, our classes, and our deep voices—I mean, have you talked to me lately?—was alarmingly extravagantly positive. The whole thing was a thrill ride, and we’d do it again this weekend if it were an option.
Thanks to our friends for making it work. Thanks to Coffee Fest. And thanks to every single person who stopped by to talk shop, sip coffees with us, and raise an eyebrow or two.

Earth's Longest Brew Bar
Jonathan and Rasheed
Ceremony Coffee Roasters Booth
Rasheed Filter Coffeehouse

posted on Wednesday, March 7, 2012 - 10:15am by Ronnie

Vince (aka, Geppetto) has been steadily chipping/drilling/sanding away at creating some gorgeous, custom wood and steel brew bars to showcase at Coffee Fest NYC. Here's a sneak peek:

olive wood bar top
cocobolo bar top
olive wood bar
cocobolo bar

Pages

Upcoming Public Events

29
Jun
11AM-12PM
Weekly Coffee Break: Summer 2017 - DC

Join us every Thursday at our DC Workshop for a taste of what's new and exciting at Ceremony!

This week we'll be tasting our newest Annuals coffee: Summer 2017. Welcome in the new season with this delightful blend!

Free for all, no registration.

Upcoming Wholesale Labs

29
Jun
1PM-4PM
Register
Sensory Skills: A Flavor Workshop - DC

Baristas spend a lot of time learning and perfecting the physical behaviors of making coffee, but so often the taste component falls by the wayside. In this class, we'll explore the ins and outs of coffee flavor - how to taste, how to articulate what you've experienced, and where that flavor originates. We'll taste different coffees and solutions, use a microscope to look closer, and even try our hand at flavor pairing. By the end, you'll be a pro at distinguishing between sour and bitter, answering which coffee has more caffeine, and more!

Level 3

Complimentary for Wholesale Partners
$38 for Non-Exclusive Wholesale Partners
$150 for General Public