Small groups. Real practice time. Honest feedback.
Now BookingPick a class. Bring yourself. We'll handle the rest.
tasting & palatecupping is how coffee professionals taste and evaluate coffee — and it's how you'll learn to trust your own palate. we'll taste multiple coffees side by side, talk through what we're tasting, and explore how origin, processing, and roast level create totally different experiences in the cup.
anyone curious about coffee flavor — whether you're exploring beyond 'I like it dark' or ready to calibrate your palate.
milk & pouringlatte art starts with the milk, not the pour. we'll teach you how to steam microfoam that actually cooperates — glossy, paint-like, zero big bubbles — then walk you through the pouring techniques that make hearts, rosettas, and tulips happen. most of the workshop is practice time with real feedback.
home enthusiasts who want café-quality pours, or baristas tightening up their technique.
espresso is the most technically demanding brew method — small changes create dramatically different results. this workshop teaches you the systematic dialing-in process professional baristas use: how to read what your shot is telling you, which variable to change first, and how to get from 'something's off' to 'that's dialed.'
home espresso owners ready to move past guesswork, or café staff building systematic bar skills.
three brewers, one session. we'll brew the same coffee through an aeropress, french press, and pour-over side by side so you can taste exactly how each method shapes the cup. you'll leave understanding which brewer fits your taste — and how to get the most out of it.
anyone brewing at home who wants to understand what they're actually doing — or who wants to find the right method before buying more gear.
Quick quiz — we'll point you in the right direction.
The years of learning we did the long way, condensed into a workshop.
District Manager, BakeLab Coffee
Drew is district manager at BakeLab. He develops drinks, trains baristas, and loves trying new coffee. Before BakeLab, Drew was head of training and quality control at Upshot Coffee in St. Louis, MO. He is usually thinking about roasting or extraction.
Teaches
General Manager, BakeLab Patisserie
Isabel is general manager of BakeLab Patisserie and our current latte art champion. She works the bar at Lodgic, where the regulars are her favorite part of the job. She started working in coffee at 19, bought a home espresso machine to practice latte art, and plans to open her own café.
Teaches
Starting points for practice at home.
The basics, answered.
Short reads for when you want to go deeper than a workshop.
Roasting is just one chapter. The flavor in your cup is shaped by four variables — and understanding them changes how you read a bag, order at a café, and brew at home.
The café menu isn't a list of different products. It's a spectrum with two axes — coffee intensity and milk volume. Here's how to read it.
The word isn't marketing. It's a classification with a specific definition — and understanding it explains why the coffee world works the way it does.