This is the most comprehensive 1-day class students can take in the industry and is a highly-recommended prerequisite to all other professional classes.
Tare, tamp, pull, pour, repeat. Learn how to extract espresso, froth milk, and pour basic latte art. This class is designed for novices and enthusiasts.
This module is about the roasting production process and instructed with hands-on practice onsite at our roasting facility with our San Franciscan roasters.
From the bloom to the brew bed, get hands-on instruction in manually brewing pour over coffee and learn about coffee extraction principles.
Perfect your milk steaming and latte art techniques, whether you're a beginner or a professional.
Tare, tamp, pull, pour, repeat. Learn how to extract espresso, froth milk, and pour basic latte art. This class is designed for novices and enthusiasts.
Tare, tamp, pull, pour, repeat. Learn how to extract espresso, froth milk, and pour basic latte art. This class is designed for novices and enthusiasts.
Set up a cupping table, identify industry standard tasting notes, and differentiate between various coffee growing regions.
This professional series investigates how we perceive taste and how to evaluate coffee’s natural characteristics with practical and interactive instruction.
This professional series provides hands-on education for grind profiles, brewing methods, measuring coffee strength, and charting extraction.
This professional series is designed to provide students with practical skills they need behind the espresso bar.
This is a six-day course and exam resulting in a Q Arabica Grader certification from the Coffee Quality Institute (CQI).
Copyright 2023 Coffee Project New York | Site by Arancia
Copyright 2023 Coffee Project New York
Site by Arancia
