Three methods, three radically different cups, one afternoon of discovery. This masterclass puts a pour-over dripper, an AeroPress, and a Moka pot in your hands and walks you through the variables that make each one sing — water temperature, grind coarseness, agitation, and brew time.
The Format
We divide the session into three focused modules, each lasting roughly forty minutes. In the pour-over module you’ll learn the bloom, the spiral pour, and how to read the bed after drawdown. The AeroPress module covers standard and inverted methods, plus the competition-style recipes that have won national titles. The Moka pot module reclaims the little stovetop brewer from its reputation as a bitter-coffee machine — with the right grind and heat curve, it produces a dense, sweet shot that rivals a café cortado.
I’d been using my AeroPress wrong for three years. Forty minutes in, I made the best cup I’ve ever tasted — in my own kitchen setup.
— Attendee, January session
Between modules we taste each brew blind, scoring body, clarity, and sweetness on a simplified card. The side-by-side comparison is revelatory: the same bean tastes like three different coffees depending on the method. Most guests leave with a clear favourite and a recipe card they can replicate at home the next morning.
What’s Included
- Hands-on brewing with Hario V60, AeroPress, and Bialetti Moka Express
- Three blind-tasting rounds with printed scorecards
- A recipe card set covering all three methods, calibrated to our current single-origins
- A 4 oz bag of the session’s featured bean
- Light refreshments — sparkling water, seasonal fruit, and one pastry per guest
This session runs on a by-request basis — gather a group of four or more and we’ll lock in a date that works. Private bookings for birthdays, team outings, and date nights are welcome. Reach out through the booking form or drop us a line at the roastery.