COMING SOON
Stay in the know! Sign up to receive our class & product annoucements.
Next class:
Intermediate Level:
Fri- Sat, Sep 25-26 (9.00am-5.00pm)
Foundation Level:
Sat, Aug 15 (9.00am-5.00pm)-Online
Thurs, Sep 24 (9.00am-5.00pm)
Learn the practical skills you need behind the espresso bar: learn how to (more…)
Next class:
Intermediate level:
Thurs-Fri, Sep 10-11 (9.00am-5.00pm)
Foundation Level:
Fri, Aug 7 (9.00am-5.00pm) – Online
Wed, Sep 9 (9.00am-5.00pm) – Online
Learn about the variety of brew method and brewing variables that affect the quality of brew. (more…)
Next class:
Fri, Aug 14 (1.00pm-3.00pm)
Sat, Sep 12 (1.00pm-3.00pm)
Cupping is the industry’s standard way of evaluating the aroma and taste of coffee. (more…)
Next class:
Sat, Aug 22 (9.30am-11.30am) -English
Sat, Aug 22 (1.00pm-3.00pm) – Mandarin
Fri, Sep 4 (9.30am-11.30am) – English
Fri, Sep 4 (1.00pm-3.00pm) – Mandarin
(more…)
Next Class:
Tue, Aug 18 (9.00am-12.00pm)
Sat, Sep 5 (2.30pm-5.30pm)
Fri, Sep 18 (9.00am-12.00pm)
This class is designed for novices and enthusiasts alike. Learn to extract espresso, froth milk and pour basic latte art.
(more…)
Next class:
Fri, August 14 (9.00am-11.00am)
Sat, September 12 (9.00am-11.00am)
This class is meant for aspiring coffee roasters. Students learn how to roast (more…)
Next class:
Thurs-Sat, Aug 6-8 (9.00am-5.30pm)
Q Cupping Essentials teaches students the cupping skills they need to properly evaluate specialty coffee quality.
(more…)
Next class:
Fri-Sun, Aug 28-30 (9.30am-4.00pm)
Fri-Sun, Oct 30-Nov 1 (9.30am-4.00pm)
The Coffee Entrepreneurship Course is a three-day master class designed for entrepreneurs, coffee shop owners, (more…)
Next class:
Sat, Aug 8 (9.00am-1.00pm)
Fri, Aug 21 (9.00am-1.00pm)
Sat, Sep 5 (9.00am-1.00pm)
Thurs, Sep 17 (9.00am-1.00pm)
Learn about coffee’s journey from its origins in Ethiopia to the major commodity it is today. (more…)
Next class:
Sat, Aug 15 (9.00am-5.00pm)
Learn the practical skills you need behind the espresso bar: learn how to (more…)
Next class:
Fri, Aug 7 (9.00am-5.00pm)
Wed, Sep 9 (9.00am-5.00pm)
Learn about the variety of brew method and brewing variables that affect the quality of brew. (more…)
Next class:
Fri, Aug 21 (9.00am-1.00pm)
Learn about coffee’s journey from its origins in Ethiopia to the major (more…)
Learn about the key concepts surrounding green coffee: production, processing, (more…)
Learn about the essentials of sensory evaluation in a practical and interactive manner. (more…)
Learn about the roasting process, including roast cycle, roast levels, identifying defects, (more…)
Instructor: Vivian Moy
Top 32 @ World Latte Art Championship Open 2020
Latte Art Competitor since 2019 (more…)
This class is for everyone from novices to those with some experience with manual (more…)
This course is meant to teach the basic principles of sensory analysis and its importance in tasting coffee. It outlines the physiology of taste, introduces methods to identify basic sensory characteristics in coffee, and shows how to organize a tasting table. In the instructor’s words: small steps for a long journey. (more…)
Next class:
Fri, Aug 14 (1.00pm-3.00pm)
Sat, Sep 12 (1.00pm-3.00pm)
Cupping is the industry’s standard way of evaluating the aroma and taste of coffee. (more…)
Next class:
Sat, Aug 22 (9.30am-11.30am) -English
Sat, Aug 22 (1.00pm-3.00pm) – Mandarin
Fri, Sep 4 (9.30am-11.30am) – English
Fri, Sep 4 (1.00pm-3.00pm) – Mandarin
(more…)
Next class:
Fri, August 14 (9.00am-11.00am)
Sat, September 12 (9.00am-11.00am)
This class is meant for aspiring coffee roasters. Students learn how to roast (more…)
Next class:
Fri-Sun, Aug 28-30 (9.30am-4.00pm)
Fri-Sun, Oct 30-Nov 1 (9.30am-4.00pm)
The Coffee Entrepreneurship Course is a three-day master class designed for entrepreneurs, coffee shop owners, (more…)
Next class:
Sat, Aug 8 (9.00am-1.00pm)
Fri, Aug 21 (9.00am-1.00pm)
Sat, Sep 5 (9.00am-1.00pm)
Thurs, Sep 17 (9.00am-1.00pm)
Learn about coffee’s journey from its origins in Ethiopia to the major commodity it is today. (more…)
Next class:
Sat, Aug 15 (9.00am-5.00pm)
Learn the practical skills you need behind the espresso bar: learn how to (more…)
Next class:
Fri, Aug 7 (9.00am-5.00pm)
Wed, Sep 9 (9.00am-5.00pm)
Learn about the variety of brew method and brewing variables that affect the quality of brew. (more…)
This class is for everyone from novices to those with some experience with manual (more…)
This course is meant to teach the basic principles of sensory analysis and its importance in tasting coffee. It outlines the physiology of taste, introduces methods to identify basic sensory characteristics in coffee, and shows how to organize a tasting table. In the instructor’s words: small steps for a long journey. (more…)
Next class:
Intermediate Level:
Fri- Sat, Sep 25-26 (9.00am-5.00pm)
Foundation Level:
Sat, Aug 15 (9.00am-5.00pm)-Online
Thurs, Sep 24 (9.00am-5.00pm)
Learn the practical skills you need behind the espresso bar: learn how to (more…)
Next class:
Intermediate level:
Thurs-Fri, Sep 10-11 (9.00am-5.00pm)
Foundation Level:
Fri, Aug 7 (9.00am-5.00pm) – Online
Wed, Sep 9 (9.00am-5.00pm) – Online
Learn about the variety of brew method and brewing variables that affect the quality of brew. (more…)
Next class:
Thurs-Sat, Aug 6-8 (9.00am-5.30pm)
Q Cupping Essentials teaches students the cupping skills they need to properly evaluate specialty coffee quality.
(more…)
Next class:
Sat, Aug 8 (9.00am-1.00pm)
Fri, Aug 21 (9.00am-1.00pm)
Sat, Sep 5 (9.00am-1.00pm)
Thurs, Sep 17 (9.00am-1.00pm)
Learn about coffee’s journey from its origins in Ethiopia to the major commodity it is today. (more…)
Next class:
Sat, Aug 15 (9.00am-5.00pm)
Learn the practical skills you need behind the espresso bar: learn how to (more…)
Next class:
Fri, Aug 7 (9.00am-5.00pm)
Wed, Sep 9 (9.00am-5.00pm)
Learn about the variety of brew method and brewing variables that affect the quality of brew. (more…)
Next class:
Fri, Aug 21 (9.00am-1.00pm)
Learn about coffee’s journey from its origins in Ethiopia to the major (more…)
Learn about the key concepts surrounding green coffee: production, processing, (more…)
Learn about the essentials of sensory evaluation in a practical and interactive manner. (more…)
Learn about the roasting process, including roast cycle, roast levels, identifying defects, (more…)
This course is meant to teach the basic principles of sensory analysis and its importance in tasting coffee. It outlines the physiology of taste, introduces methods to identify basic sensory characteristics in coffee, and shows how to organize a tasting table. In the instructor’s words: small steps for a long journey. (more…)
Instructor: Vivian Moy
Top 32 @ World Latte Art Championship Open 2020
Latte Art Competitor since 2019 (more…)
This class is for everyone from novices to those with some experience with manual (more…)
Next class:
Fri, Aug 14 (1.00pm-3.00pm)
Sat, Sep 12 (1.00pm-3.00pm)
Cupping is the industry’s standard way of evaluating the aroma and taste of coffee. (more…)
Next class:
Sat, Aug 22 (9.30am-11.30am) -English
Sat, Aug 22 (1.00pm-3.00pm) – Mandarin
Fri, Sep 4 (9.30am-11.30am) – English
Fri, Sep 4 (1.00pm-3.00pm) – Mandarin
(more…)
Next Class:
Tue, Aug 18 (9.00am-12.00pm)
Sat, Sep 5 (2.30pm-5.30pm)
Fri, Sep 18 (9.00am-12.00pm)
This class is designed for novices and enthusiasts alike. Learn to extract espresso, froth milk and pour basic latte art.
(more…)
