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This introductory workshop offers a relaxed yet professional approach to exploring the world of coffee flavors, utilizing exclusive aroma vials for a quick immersion into the realm of coffee nuances.
Throughout our coffee education, we've aimed to transcend the limitations of origin, focusing instead on understanding the core of coffee through its flavors and brewing methods. This indeed requires advanced skills and a keen sensitivity to coffee—a path truly worth exploring.
Course Structure:
I. Course Objectives
Familiarize yourself with pour-over coffee, including:
1. Characteristics and brewing process.
2. Equipment selection and usage.
3. Extraction techniques and flavor control.
4. Quality assessment and improvement.
5. Professional standards in preparation and tasting.
II. Course Outline
Chapter 1: Foundational Pour-Over and Flavor Framework
1.1 Mastering Pour-Over Equipment
Introduction to the types and characteristics of pour-over tools.
Proper techniques for using pour-over equipment.
1.2 Smartcafe Aroma Vial Concepts and Applications
The concept and design philosophy behind Smartcafe aroma vials.
How to incorporate Smartcafe aroma vials into pour-over coffee brewing.
1.3 The Three Pillars of Pour-Over (Grind, Pressure, Temperature)
The impact of grind size, coffee bed pressure, and water temperature on pour-over coffee flavor.
How to adjust grind size, pressure, and temperature to control pour-over coffee flavor.
Chapter 2: Regional Pour-Over Demonstrations and Flavor Analysis
2.1 Asian Flavors (Mandheling)
Characteristics and origin of Mandheling coffee beans.
Pour-over brewing methods and flavor profiles for Mandheling coffee.
2.2 African Flavors (Yirgacheffe)
Characteristics and origin of Yirgacheffe coffee beans.
Pour-over brewing methods and flavor profiles for Yirgacheffe coffee.
# For those interested in weekend workshops, please inquire in advance to facilitate arrangements.
# The course content will be adapted to suit students' varying levels, but fundamentally, this workshop will provide a clear understanding of pour-over techniques and flavor presentation. # Corporate Workshops
# Location:
Like Shared Space (Across from Taipei Main Station)
The activity time on the day can be slightly adjusted based on participants' needs!
Workshop Description
Notes
1. If you own pour-over equipment, we recommend bringing it. Equipment will also be available on-site.
2. After registering, please feel free to share your experience and thoughts on learning pour-over coffee.
Event Notes
Coffee will be served during the workshop; it is advised to have a light meal beforehand.
Please bring a thermal flask or water bottle; you can take home the coffee you brew.
If you are unable to attend after completing payment, you may apply for a refund through the order system. A 30% fee will be charged to cover all incurred expenses.
As coffee materials need to be prepared by the instructor ten days prior to the event, refunds or exchanges are not accepted within ten days prior to the event date.
If you need to reschedule, please cancel your current booking and make a new one. Rescheduling is not possible within ten days prior to the event date.
This event is open to individuals aged 12 and above.
Entry is limited to ticket holders; unregistered companions are not permitted to enter or participate. Doors open 15 minutes before the event. To ensure a smooth experience, please do not be late. Entry will not be permitted for those arriving more than 30 minutes late, and no refunds will be issued.
Participants must comply with the venue's rules and follow the instructor's guidance.
Any damages caused by violations will be the responsibility of the individual.
In case of force majeure events such as natural disasters, we will proactively contact you to arrange for rescheduling or a refund.
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