Coffee workshops
Three workshops for different points in your coffee journey. Tap to learn more.
Feeling-Based Calibration
Green Bean to Cup
Forget "notes of stone fruit." This workshop teaches you to taste coffee through your body—where does it land? How does it move? What does your body tell you? No vocabulary required. Just attention.
What you'll do
- Handle green coffee beans
- Smell the transformation during roasting
- Blind taste three different coffees
- Map sensations to your body
- Build personal flavor anchors
Ideal if: You enjoy coffee but feel lost in tasting terminology. You want to develop your palate without memorizing flavor wheels.
Profile Exploration
One Bean, Three Expressions
The same bean can taste completely different depending on how it's roasted. Light roasts let origin speak. Dark roasts let roast speak. This workshop shows you exactly what those decisions reveal—and conceal.
What you'll do
- Learn roast profile parameters
- Watch three roasts of the same bean
- Blind taste all three profiles
- Compare acidity, sweetness, body
- Discuss which you'd recreate
Ideal if: You own or are considering a home roaster. You want to understand what development time actually does to a bean.
The Moisture Signal
Reading the Invisible Crack
First crack is a lagging indicator. The IKAWA Pro moisture detector reveals what your ears can't: structural transformation begins 10–30 seconds before you hear it. What does that gap mean for how we roast?
What you'll do
- Understand the physics of first crack
- Compare moisture inflection vs. audible FC
- Roast using moisture-based decisions
- Blind taste pre-crack vs. post-crack drops
- Question your assumptions
Ideal if: You roast professionally. You have access to IKAWA Pro with moisture detection. You want to interrogate standard practices.