Two hours at the machine, hands on the grinder, eyes on the extraction timer. This workshop strips espresso back to its mechanical and sensory fundamentals — grind size, dose, yield, and time — so you leave knowing how to dial in any bean on any setup.
The Science, Made Tactile
We start with a short chalk-talk on extraction theory — the relationship between contact time, water temperature, and total dissolved solids. Then we move to the bar. Each guest pulls their own shots on a two-group La Marzocca Linea, working through intentional under-extractions and over-extractions to train the palate. You’ll taste sour, bitter, and balanced in rapid succession until the difference becomes unmistakable.
Our head roaster walks the room adjusting technique one-on-one — tamping pressure, distribution, purging the group head. By the midpoint, most guests are pulling shots they’d happily serve to a friend. The final hour focuses on milk texture: stretching, rolling, and pouring basic latte art patterns.
What You’ll Take Home
- A laminated dial-in cheat sheet covering dose, yield, and grind adjustment logic
- A 4 oz bag of our current espresso blend, roasted for the workshop
- A 15% discount code for any single-origin bag in the shop, valid for 30 days
- Confidence — the kind you can only get from pulling sixty shots in one afternoon
Espresso isn’t alchemy. It’s arithmetic with better aromas.
Groups are capped at eight so everyone gets meaningful time at the machine. No prior experience required — the workshop is designed for home enthusiasts who own (or are considering) an espresso setup and want to stop guessing.