This introductory workshop offers a relaxed yet professional journey into the world of coffee flavors, utilizing exclusive aroma bottles to quickly immerse participants in the realm of coffee's taste profiles.
Throughout our coffee education, we've always aimed to move beyond regional limitations, focusing instead on understanding coffee's core through its flavors and pour-over techniques. This indeed requires greater skill and sensitivity to coffee... a path well worth exploring.
Course Structure:
I. Course Objectives
Familiarize yourself with pour-over coffee:
1. Characteristics and preparation process.
2. Equipment selection and usage.
3. Extraction techniques and flavor control.
4. Quality evaluation and improvement methods.
5. Professional standards for 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
Techniques for the correct use of pour-over equipment
1.2 Smartcafe Aroma Bottle Concept and Application
The concept and design philosophy behind Smartcafe aroma bottles
How to apply Smartcafe aroma bottles in pour-over coffee
1.3 The Three Elements of Pour-Over (Grind, Pressure, Temperature)
The impact of grind size, coffee grounds' pressure, and water temperature on pour-over coffee flavor
How to adjust grind size, pressure, and water 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 preparation methods and flavor profiles of Mandheling coffee
2.2 African Flavors (Yirgacheffe)
Characteristics and origin of Yirgacheffe coffee beans
Pour-over preparation methods and flavor profiles of Yirgacheffe coffee
# For those interested in weekend classes, please inquire in advance for scheduling.
# The course will be adjusted based on students' different levels, but fundamentally, this session will provide a clear understanding of pour-over methods and flavor presentation. # Corporate Workshops
# Location:
Laika Shared Space (Opposite Taipei Main Station)
On-site activity times can be slightly adjusted based on participants' needs!
Workshop Description
Notes
1. If you have your own pour-over equipment, we recommend bringing it, though some will be available on-site.
2. After registering, feel free to share your experience and thoughts on learning pour-over.
Event Notes
Coffee will be served during the class; it's advisable to eat something beforehand.
Please bring a thermos or water bottle; you can take away the coffee you brew.
If you are unable to attend after payment, you may apply for a refund through the order system, with a 30% fee deducted to cover all incurred expenses.
As the instructor needs to prepare materials ten days before the event, refunds or exchanges are not accepted within ten days prior to the event date.
If you need to reschedule, please request a refund and then re-purchase the ticket. Rescheduling is not possible within ten days prior to the event date.
Participants must be 12 years of age or older to register for this event.
Only ticket holders may participate; unregistered guests are not permitted to accompany or join. Entry begins 15 minutes before the event. To ensure the smooth running of the experience, please do not be late. Latecomers exceeding 30 minutes will not be admitted and are not eligible for refunds.
Participants must adhere to the venue's rules and follow the instructor's guidance.
Any damages caused by violations will be the participant's responsibility.
In case of force majeure events such as natural disasters, we will proactively contact you for rescheduling or refunds.
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