Coffee Workshops

Coffee School

Coffee School Schedule

Coffee education is a cornerstone of our company and we’ve been committed to offering unbiased ‘coffee school’ lectures for over a decade.

Tickets to our coffee school cost $50 per person and must be purchased in advance in order to reserve a seat. All of our coffee school classes are held at Restoration Cafe and will soon be made available online.

We generally offer the following 4 classes (one per month) in 2 “semesters” each year (Jan-April/May and Sept-Dec). We always take a break for the summer; however, this summer we’ll be making additions and improvements to our usual coffee school offering and will be posting new dates soon, so stay tuned!

If you would like to be notified about upcoming coffee school dates, please let us know using our website contact form and we’ll add you to our mailing list.

Fall/Winter Semester *Coming Soon*

Green Beans 101
Tracing coffee, tree to cup, this class covers the origin of green coffee; its circumnavigation of the globe; social & environmental impacts; processing; trade; innovations in production; and its supply chain from a commodity standpoint.

Next Session:
COMING SOON


Art of Roasting
Our discovery of the distinctly sweet flavour of truly fresh-roasted coffee is the real inspiration for this class. In it, we cover the science, history, and technology behind coffee roasting while demonstrating a variety of methods for roasting coffee at home.

Next Session:
COMING SOON


Alchemy of Brewing
The focus of this class is the science behind brewing coffee; beginning with the fundamental principles of extraction and ending in a deeper exploration of how to apply these principles. In this workshop we also demonstrate a variety of popular brewing methods and equipment while examining each one’s pros and cons.

Next Session:
COMING SOON


Coffee Cupping & Tasting
This class is just like a “crash course” in wine tasting but for coffee! We start by explaining how a coffee’s value and grade is determined and what goes on in a typical coffee cupping room. Then we brew, taste and analyze three different fresh-roasted coffees; making notes on each one; learning to chart their acidity, body and complexity; and learning how to differentiate amoung the three main growing regions.

Next Session:
COMING SOON