Events
June Workshop
Taste what changes the cup.
A small-group coffee tasting and brewing workshop in Queens, NYC or Fort Lee, NJ. Taste a rare Ecuador Sidra, train your palate, and take a 45g bag home.
Two dates · Queens June 13 · Fort Lee June 27
Two hours of brewing and tasting, with just ten seats per session.
The session
What happens in the coffee workshop
Alasin, our coffee trainer and roaster, leads each session. He starts with the variables that decide how a coffee tastes, grind size, water, ratio, and brewer, changing one thing at a time and tasting exactly what moves. Our reference coffee is a rare Ecuador Sidra from Finca Soledad, brewed side by side on a V60 and an Orea V4 so you can feel how brewer geometry plays in too. Grind, pour, adjust, taste, compare: the kind of practical experimentation most home setups can't run.
Train your palate
Coffee tasting and palate development
Tasting the same coffee side by side, with one variable changing at a time, is one of the fastest ways to train your palate. You'll practice naming what you're tasting, comparing notes with the group, and learning the vocabulary the industry uses to evaluate acidity, body, sweetness, and finish. By the end, you'll have language for the cup in front of you, not just a reaction to it.
Take-home
What you'll walk away with.
- A framework for dialing in any new bag of coffee, not a recipe to memorize.
- A sharper, more articulate palate and the vocabulary to back it up.
- Reps under your belt actually pulling the levers, not just watching.
- A 45g bag of the Sidra to take home and brew.
- 15% off any bag on your way out.
About the coffee
About the coffee.
Washed · Finca Soledad, EcuadorSidra is one of specialty coffee's most sought-after varietals, winning international competitions and flying off the shelves. Ours comes from Finca Soledad, where husband and wife duo Pepe and Florcita grow it at high elevation in volcanic soils. Washed, elegant, layered with notes of kiwi, persimmon, apricot, vanilla.
Who it's for
Who it's for.
Open to all.New to coffee?
Bought beans you loved at the cafe and couldn't recreate at home? You'll leave with a framework that works on any new bag, plus the language to describe what you're tasting. No background required.
Already a coffee nerd?
Time at the brewer with controlled variables most home setups can't run, plus structured palate work alongside other people who care about the same details.