Coffee Cupping: Hands on coffee cupping of our newest line of single origin and specialty blends of coffee. Learn how to properly use sensory techniques to identify tasting notes and properly gauge the quality of your coffee.

Espresso & Milk Frothing: We will be covering proper espresso extraction to insure that you’re operating your machine at optimal levels and producing a quality product. Additionally we will briefly cover how to identify and correct any problems with your extraction. Included in our espresso portion will be proper milk frothing for cappuccino, latte, cortado and other key drinks for your bar.

Pour-over brewing:Hands on training in the art of pour-over brewing. Learn how to showcase high quality single origin blends on demand for your customers by utilizing proper pour-over brewing methods.