You are here

Brewing Basics

 
Brewing Basics

Brewing Basics is the first in a series of workshops we've created especially for coffee lovers. In this two-hour class, we’ll explore essentials for brewing great coffee at home. We'll discuss how to determine a coffee-brewing recipe, identify the appropriate grind size, and establish the importance of brewing time. Guided coffee tastings will reinforce key brewing principles; instructors will demonstrate techniques and best practices for pourover brewing. Workshop participants take home a $15 web store voucher, a Counter Culture ceramic pourover brewer, and a packet of filters.

Who should take this class: Anyone interested in perfecting their coffee brewing technique.

Prerequisites: None.

Two-hour workshop: $75


Click here to view our full course schedule and register online.

Related Updates:
Sustainability Manager Meredith Taylor visited East Timor last month. It was the first time anyone from Counter Culture has visited the country. Since 2002, coffee has been a major export for East Timor, and Meredith was excited for the opportunity to check out this under-the-radar origin. Read...
As I've said in previous posts, we have some awesome employees here at Counter Culture who think about sustainability not only at work, but in their own lives, as well. One of these sustainably-minded folks is Chelsea Thoumsin, the customer support representative at our Philadelphia Training Center...
March 13–19, 2016 On this weeklong trip, students participate in each step of the coffee production process at origin—from harvest to export—and learn about the benefits and challenges of building long-term coffee relationships. The 2016 Origin Field Lab will cover the complexities of...
In this post, I'm going to shift away from talking about sustainability where we buy coffee and focus on our own operations as a roaster. A coffee grown sustainably shouldn't necessarily retain that "sustainable" designation if others involved further along the supply chain aren't also acting...
In this post, I'd like to dive in to what I mentioned in the first post as a good indicator of a coffee's sustainability: certifications. Wouldn't it be great if there were a certification and corresponding label that could simply tell us whether a coffee is sustainable or not? The good news is...