Academy

We don't gatekeep the process. Whether you're new to specialty coffee or just want to understand what you've been drinking — our courses are built to be practical, not pretentious.

Coffee being poured into a glass coffee maker with a wooden collar.

Pour Over & Cupping

This course covers the fundamentals of manual brewing and sensory evaluation — grind size, water temperature, ratio, and how to actually read what's in the cup. Cupping gives you the vocabulary. Pour over gives you the control.

Good for home brewers, café staff, and anyone who's been guessing.

Book a seat
Espresso being poured into two glass cups on a metal surface.

Espresso

We go through the mechanics of espresso — extraction, dialling in, milk texturing if relevant — with enough theory to troubleshoot on your own after. Hands-on from the first minute, no PowerPoint slides.

Good for aspiring baristas and café owners who want to stop relying on luck.

Book a seat
Coffee beans being roasted in a large metal roaster with a golden valve.

Roasting

An introduction to the roasting process — green bean selection, roast profiles, development time, and how roasting decisions affect what ends up in your cup. You'll roast a batch. You'll taste the results. You'll have questions we'll actually answer.

Good for the obsessive type.

Book a seat