Explore the World of Flavors

Delve into a world of diverse and exotic flavors as you explore our current lineup. Over two and a half hours we work through six coffees, from a delicate washed Ethiopian to a dense, syrupy red honey grown two valleys from here, and by the end you will be able to taste the difference between a process and an origin without anyone telling you what to look for.

The session is run as a cupping, the same way the trade evaluates coffee. Six bowls, ground fresh, hot water poured over the grounds, crust broken at four minutes, then tasted from a spoon. It is less formal than it sounds, and nobody will ask you to say the word “notes” out loud unless you want to.

What we cover

• How altitude and varietal shape acidity and body
• Washed, natural, and honey processing, tasted side by side
• Reading a roast date and a bag label without the marketing
• Grinding, dosing, and water for brewing the same coffee at home
• A short session on brew methods, with a V60 and a press to practice on

Details

Twelve seats per session, $45 a head, booked through the reservation page. The fee includes every coffee we pour, a pastry plate partway through, and a 250g bag of whichever of the six you liked best, ground to order or left whole.

No experience is needed and most people arrive with none. If you have been drinking coffee for thirty years and want to put words to what you already know, that works too. Come hungry and skip your morning cup: palates are sharper before caffeine.