The Curriculum of
Extraction
A series of masterclasses exploring the architecture of flavor, precision roasting, and the alchemy of the perfect pour.
Fundamental Extraction
The journey begins at the origin. Before a single drop of water touches the grinds, we must understand the chemical potential stored within the bean. This course deconstructs the raw ingredient, focusing on the microscopic variances that define the spectrum of flavor.
Sourcing & Terroir
Trace the impact of altitude and soil chemistry on the lipid profiles of the heirloom varietals.
Sorting Science
Master the technical skill of precision sorting to eliminate defects that cloud sensory clarity.
Mastery of Form
Where fluid dynamics meets visual artistry. In this module, we transition from the internal chemistry of the bean to the external physics of preparation.
The Pour
Micro-foam Physics
Understanding the protein structure of milk and how to manipulate temperature to create a velvet-like texture that supports and enhances the espresso's crema.
Sensory Evaluation
“Coffee, like wine, is a narrative of its environment. We teach you how to read it.”
The Cupping Standard
To truly compare varietals, consistency in variables is paramount. We use a precise 1:17 ratio with water held at exactly 94°C. Break the crust at exactly 4 minutes to release the primary aromatics.
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Reserve Your Seat
Our classes are intentionally intimate, limited to 6 participants per session to ensure individualized instruction and sensory focus. Choose your course below.
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