Espresso Workshop

What espresso really is Why espresso is different from filter coffee and what pressure, fine grinding and a short brewing time actually do to the coffee.

Dose, yield and time The three numbers that describe every shot: how much dry coffee goes in, how much liquid espresso comes out and how long it takes. Once you understand these, espresso stops feeling like guesswork.

Grind size Why espresso needs a much finer grind than filter coffee and why a small change in grind makes a large change in the shot.

Distribution and tamping How you settle and press the coffee in the basket decides whether water passes through evenly. You will learn a simple, repeatable way to do it.

Why a shot runs too fast or too slow The most useful skill of the session. You will see fast shots and slow shots, taste both, and learn which one thing to change.

Tasting espresso A simple way to tell sour from bitter and to judge sweetness and balance, without technical vocabulary.

• Complete beginners
• Home coffee enthusiasts
• People planning to buy an espresso machine
• People who recently purchased an espresso machine or grinder
• Pour over brewers who want to understand espresso
• People curious about how espresso is prepared
• Beginners interested in learning more about cafe style coffee preparation

• A minimum of 2 attendees is required for the workshop to go ahead.
• The minimum age to attend is 16 years.
• If the workshop has not reached full capacity, Pour Over Lab reserves the right to change your booking date.