Hey, whats that thing called? We’ll tell you. And we’ll show you some basic mechanics, station setup, workflow, breakdown and clean up.

Order of operations. Consistency. Mastery of the grind. They’re all crucial to the craft. We’ll show techniques for discerning quality, and the proper use of adjustments when necessary.

We’ll go beyond espresso to discuss drink building, milk steaming, latte art and whatever else you might want to know.

Extraction is the final step in a long process from coffee cherry to coffee cup. By understanding the factors that affect it, from terroir to processing method to roast profile and beyond, we can design an ideal brewing method and recipe for any coffee.

Pour-over or immersion? Fine grind or coarse? Coffee to water ratio? Brew time? These are the decisions one must make on a brew by brew basis. With practice and proper technique, you can produce world class cups from your home kitchen.

Being in full control of your brew can be a blessing and a curse. We’ll give you tips for developing your sensory perception of coffee, tasting the difference between extraction and concentration, and ways to manipulate future brews as needed.

Cupping is the industry standard procedure used to sample, grade and select coffees. By tasting the beans at their most transparent state, we can locate defects more easily, as well as isolate desirable characteristics worth accentuating in final production roasts.

Learn a few common tips and techniques for fully experiencing all the sensory aspects of a brewed coffee, and how to the mental of isolation particular flavors, textures and aromas can help us better evaluate a coffee’s quality.

Every palate is different, and we all enjoy coffee in a slightly different way. But through proper calibration and the use of well-established terminology, we can more easily discuss our experience with the coffee nerds around us.