由 Patrick 舉辦的體驗
We will first learn about how coffee is grown and processed. We will then freshly grind locally roasted coffee and brew it three ways: pourover, aeropress, and syphon. We will discuss the variables involved in "dialing in" a brew method including grind size, temperature, and brew ratio and we will use a lab coffee refractometer to obtain metrics such as total dissolved solids (TDS) and extraction yield. This is the perfect experience for not just coffee geeks, but certainly total novices and amateurs alike!
I am a food scientist and Q grader (coffee sommelier). My experience focuses on one of the most consumed beverages in the world: coffee! It's so much more than a black, bitter drink meant to energize your mornings. Slow coffee is a ritual. I hope you'll join me in this workshop that explores both the art and science of coffee brewing.
We will be situated at my home workshop/lab that is fully equipped for coffee cuppings and all sorts of brewing activities. This includes a high-end espresso machine, multiple coffee grinders, variable temperature kettles, and various coffee brewing devices.