Manual Filter | Theory and Technique

$120.00

Have you ever wondered what the differences are between all the different ways we brew coffee (including espresso), and which one would be best for you? Or does your coffee taste different everyday — how can the same coffee taste so different depending on how it’s brewed?? — and you want to finally figure that out, and get better more consistent results?

Join us for our Manual Filter | Theory and Technique class for these answers, and more!


8 people max
Duration: 3.5 to 4 hours

Clear
SKU: N/A Category:

Description

Course contents

  • An in-depth look at how coffee brews;
  • What parameters affect the taste and quality of your coffee, and how;
  • Best practices, techniques and tools for brewing two different brewing methods (usually a V60 pourover and French Press, but may vary);
  • Tasting filter coffee and diagnosing brewing flaws;
  • Adjusting parameters to improve your coffee.

All of our classes are designed to be applicable to beginners, but also to include detailed explanations and advanced techniques that are valuable even to professionals. Please note that classes will be given in the specified language, but in keeping with the bilingual reality of Montreal, we’re happy to translate certain terms and phrases so that everyone can enjoy the experience.

Additional information

Date

Lundi 5 Octobre @18h00, Tuesday October 13 @6:00 pm (in English), Lundi 16 Novembre @18h00, Tuesday November 24 @6:00 pm (in English), Mercredi 9 Décembre @18h00

Reviews

There are no reviews yet.

Be the first to review “Manual Filter | Theory and Technique”

You may also like…

Terroir | Tasting – Cultivation and History

$100.00

How did humans discover coffee, and how did consumption spread and change? What is the journey of coffee from seed to cup? What are the factors that make one coffee taste different from another? What should I look for when buying coffee? Join us for our Terroir | Tasting – Cultivation and History class for these answers and more, including a coffee tasting (cupping) of various origins, processing methods, and roast styles.


10 people max
Duration: 3 to 3.5 hours