What we teach
Our practical workshop is designed for home cooks who want to improve their daily cup using simple, existing kitchen gear. Over three hours, we focus on the basic physics of hot water passing through ground beans. You will learn to recognize the taste of over-steeped coffee versus a quick, sour run, and how to fix both on your next try.
We do not sell equipment or advocate for expensive setups. Instead, we use standard, common kitchen tools during the session so you can replicate the exact movements in your own kitchen the next morning. It is a quiet, hands-on morning of measuring, tasting, and discussing details.
How the morning runs
We limit each session to four participants to ensure everyone gets enough space. We begin by tasting a single batch prepared three different ways. “You do not need a perfect palate,” our instructor notes, “you just need to notice when a cup tastes thin or heavy.” After this tasting, each person brews their own cup under direct guidance.
We then look at how water temperature alters the speed of the process. By changing only one element at a time — like the speed of your pour — you will see how easy it is to find the sweet spot. We use simple thermometers and basic kitchen timers to keep track of the changes…
Cost and materials
The workshop costs $85 per person. This price includes three bags of fresh whole beans from local small businesses, a detailed reference card for your fridge, and light pastries to keep your palate clean between tasting rounds. Classes are held on Saturday mornings from 9:00 AM to noon.