Cupping & Sourcing 3/27

$0.00

Time

6:00 pm - 8:00 pm

Venue

Homeroom (Map)

Details

This facilitated cupping showcases Four Barrel’s latest offerings in a hands-on lab-style tasting of coffees from around the globe. The sourcing presentation that follows describes coffee’s journey from “seed to cup” (or “farm to French press,” if you prefer). Words, pictures, and interpretive dance detail the bean’s travels–from a fruit on a shrub through picking, sorting, processing, drying, and drinking. Won't cost you a thing, but donations are always welcome. 

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Brewing Better Coffee At Home 3/30

$35.00

Time

6:00 pm - 7:30 pm

Venue

Valencia Cafe (Map)

Details

This class demonstrates non-espresso brewing methods, including French press, Chemex, Hario v60, and AeroPress. Attendees receive a sample of whole beans and a discount on brewing tools.

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Cupping & Sourcing 4/2

$0.00

Time

1:30 pm - 3:30 pm

Venue

Homeroom (Map)

Details

This facilitated cupping showcases Four Barrel’s latest offerings in a hands-on lab-style tasting of coffees from around the globe. The sourcing presentation that follows describes coffee’s journey from “seed to cup” (or “farm to French press,” if you prefer). Words, pictures, and interpretive dance detail the bean’s travels–from a fruit on a shrub through picking, sorting, processing, drying, and drinking. Won't cost you a thing, but donations are always welcome. 

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Espresso & Milk Preparation 4/6

$200.00
Sold Out

Time

4:00 pm - 7:00 pm 

Venue

Valencia Cafe (Map)

Details

This intimate workshop for the home barista has it all. Extraction theory? Check. Exploration of espresso variables including dose, yield, extraction time, and freshness? Quadruple check. Milk steaming and latte art? Double check. Equipment nerdery and hands-on practice like Patrick Swayze making pottery in Ghost? Check, check and checkity-check! Limited to three people, max. Check, please!

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Cupping & Sourcing 4/10

$0.00

Time

6:00 pm - 8:00 pm

Venue

Homeroom (Map)

Details

This facilitated cupping showcases Four Barrel’s latest offerings in a hands-on lab-style tasting of coffees from around the globe. The sourcing presentation that follows describes coffee’s journey from “seed to cup” (or “farm to French press,” if you prefer). Words, pictures, and interpretive dance detail the bean’s travels–from a fruit on a shrub through picking, sorting, processing, drying, and drinking. Won't cost you a thing, but donations are always welcome. 

Find out more

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