Morning · Ticketed
Coffee Brewing & Tasting Workshop
Hands-on tasting & brewing with our roaster Alasin. Dial in a rare Ecuador Sidra, train your palate, and take a 45g bag home. $95, ten seats.
Events
June Workshop
Taste what changes the cup.
A small-group coffee tasting and brewing workshop in Fort Lee, NJ. Taste a rare Ecuador Sidra, train your palate, and take a 45g bag home.
See both events
Saturday, June 27 · Fort Lee, NJ · Workshop 10 AM · Cupping 1 PM
Upcoming events
Two ways to taste with us in Fort Lee.
Afternoon · Free RSVP
Community Coffee Cupping
Two coffees at different roast profiles, dark to light, tasted side by side. Free and open to all — see how much roast changes the cup.
Two hours of brewing and tasting, with just ten seats for this 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.
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.
Coffee workshop FAQ
Do I need any coffee experience to attend?
No. The workshop is open to all. Whether it is your first pour over or you already geek out over ratios, you'll leave with a framework that works on any new bag.
What should I bring?
Just yourself. We provide the coffee, the gear, and everything you brew and taste. You'll leave with a 45g bag of the Sidra and 15% off any bag.
What if I arrive late?
Check in starts at 9:50 AM and the session runs 10 AM to 12 PM. Please arrive on time so you don't miss the setup. Seats are non refundable.
Later that day · 1 PM
A free community cupping the same afternoon — two coffees, each a different roast profile.
The tasting
Community Coffee Cupping: Roast Profiles
We're tasting two coffees with different roast profiles, from dark to light. Side by side, you'll be surprised how much the roast changes the cup. Come taste it for yourself.
A cupping is how professionals taste coffee: ground fresh, steeped right in the cup, and slurped side by side so the differences jump out. No gear and no experience needed, just bring your curiosity and your palate.
Happening right after the morning workshop, so make a day of it in Fort Lee.