Pour Over Coffee workshop is specially curated or designed for learners to experience and master other coffee brewing methods other than pump espresso or full automatic. This is where Artisan Coffee lies from Pour Over or Drip Coffee, to Moka Pot Brewing, and also the proper way to do French Press. These brewing methods involve mainly using Coarse Grind Size and the skills lies in the grinding, tamping, and also pouring methodologies. The training will follow the following sequence: 

1. Understanding Coffee Taste and Sensories 

What is good for a specific indivdual is not necessarily good for another person. There is a standard way of tasting and grading coffee which we called “cupping”. In this session, we will deep dive into coffee cupping using different single origins arabica to properly tell what’s good and what’s not from International Standards using Pour Over Coffee methodologies. 

2. Understanding Different Brewing Techniques 

You can start your journey for coffee anywhere you prefer. Either from simple black coffee to moka pot espresso and so on. There are many ways to enjoy coffee. In this session, we will look into different brewing methods from the most basic one using French Press to smooth and balance taste using Moka Pot. This is where the trainer demonstrates different brewing techniques for the learners to choose their future coffee brewing preference. 

3. All about Pour Over or Drip Coffee

Pour Over often times are called “Red Tea” because the colour of the coffee brewed is similar to that of a red tea colour. Pour Over is popular due to the Artisan Sentimental Values behind, the balance texture and also the required consistency in brewing and also usually good beans such as Single Origin is enjoyed through Pour Over. In this session, we will let learners be familiar with the brewing techniques of Pour Over and all the required Fundamentals. The learners will be drilled to practice Pour Over to perfection. 

4. Developing your Own Recipe. 

The art lies in knowing how to curate a recipe of your own starting from brewing time, your coffee dosage, grind size, and also pouring techniques. In this session using coffee refractrometer, we will test the skills progress of the learnes at every pour. To be able to increase the coffee extraction content from 1% to a minimum 4 %.