Sensory Cupping & Flavor Notes

Evaluate micro-lot drops using industry cupping standards. Learn to isolate acidity, body, and distinct aroma profiles with silver cupping spoons.

Espresso Dialing & Steam Technique

Balance grind size, dose weight, and extraction time on commercial equipment. Master micro-foam milk texturing and portafilter pressure manipulation.

Pour-Over Geometry & Extraction

Master kettle flow rates, water temperature ratios, and dripper geometry to extract clean single-origin flavor profiles at home.

How lab sessions work

Select Date & Track

Confirm Reservation

Attend Brooklyn Lab

Take Home Micro-Lot

Choose between Thursday to Sunday lab appointments in small group workshops capped at six baristas per session.

Lock in your station with instant online checkout and receive our pre-session tasting guides ahead of time.

Work directly alongside our head roasters using professional extraction tools, commercial espresso machines, and seasonal micro-lots.

Leave with a freshly roasted bag of single-origin coffee beans custom selected to match your workshop track.

Reserve your lab station

Sessions run Thursday through Sunday in Brooklyn. Limited to six baristas per class for maximum hands-on instruction.