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It’s Time for [Coffee] School!

We have conversations with some of y’all almost every day about brewing, from the exploratory query to the more advanced technical clarity:

  • “What’s the difference between French Press and a Pour Over?”
  • “How fine should the coffee grind be for a Chemex?”
  • “I have a coffee grinder with two blades that spin, will that work?”
  • “I had no idea that I should add the water first and let it sit for minute.”
  • “What’s the best amount of coffee to use for the Burundi, Gahaga Hill?”
  • “Can you recommend someone to walk me through our espresso machine repair? Our boiler is not working.”

Well, it’s that time when we invite you into the Roastery for a manual brew techniques opportunity! We interact with different types of manual brewing, from the Aeropress to the Chemex. Bring your own equipment in -or use ours!- and we’ll work together to getting a great cup of coffee out of the brewer of your choice. We’ll even help you “dial in” (term we use to exact a coffee recipe) your grinder so you get the best size for your brew style and taste. This is one of our passions: helping others enjoy coffee to the best the bean can offer!

Join us this Saturday, May 2nd, from 1-4pm at the Roastery (147 Julius St. PGH,) for this month’s Open Lab, and leave teaching us and knowing a bit more yourself…

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