Personally, my favourite thing to teach is how to dial-in espresso. When I finally understood what great espresso tastes, smells, and feels like, it changed my entire perspective on coffee. After years of researching, practicing, and guiding espresso-foundation classes, I couldn't be more excited to bring these experiences to you through a fun, experiential, and approachable class suitable for anyone who loves coffee as much as I do. I ask you to consider this workshop like a lab; an opportunity to try, fail, and ask questions. Together, we will focus on how to: Approach a new bag of coffee; based on our initial experiences found in a group cupping setting, we will decide what the best brew ratio, water temperature, and grind size to use is Gain a greater understanding of the necessary equipment needed to prepare espresso for extraction, and why they're so important Define flavour in terms of sweetness, acidity, bitterness, and balance Understand how dose, yield, brew ratio, grind size, and shot time shape the foundation of an extraction Identify when a shot is under-extracted, over-extracted, and how to achieve balanced extraction through small changes to dialing-in variables Enhance our sensory experience of coffee through qualitative and quantitative perspectives This workshop is about learning how to make more intentional decisions based on taste, metrics, and a growing curiosity of coffee. It’s a space to ask questions, experiment, and better understand how small adjustments can completely change the character of a shot. By the end of class, you’ll leave with a stronger framework for dialing-in, tasting espresso more critically, and making brewing choices with more confidence. Please note: each class is capped to only 5 participants per class. The workshop is two hours long and classes will be held at: KL5 144 Waterbury Street Brooklyn, NY 11206 Any questions can be directed to [email protected]
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