Grind calibration, dose weight, extraction timing, and milk texture — four variables, ninety minutes of hands-on practice. This workshop turns the abstract language of espresso into repeatable physical technique.
The Curriculum
We begin at the grinder. You’ll dial in BeansParade’s current seasonal espresso blend — a rotating composition that, this quarter, blends a natural Brazilian Cerrado with a washed Kenyan Nyeri — adjusting burr distance in quarter-turn increments and pulling shots until the flow rate hits the target window. You learn to read the stream: too fast, too slow, channeling, and the visual cues that precede each fault.
From there we move to dose and yield. Using a refractometer, we measure total dissolved solids across three extraction ratios so you can see — not just taste — the difference between under-extracted sourness and over-extracted bitterness. Every participant pulls their own shots on a La Marzocco Linea Mini.
Milk Texturing
The final thirty minutes focus on steaming. We cover thermometer-free technique — reading the pitcher’s temperature by touch and the milk’s sound by ear. You’ll practice producing microfoam suitable for flat whites and latte art, with individual feedback on wand positioning and aeration timing.
Espresso is a controlled failure — boiling water forced through a puck that resists it. Mastery is learning exactly how much resistance to engineer.
Details
- Hands-on with La Marzocco Linea Mini and Eureka grinders
- Refractometer-assisted extraction analysis
- Milk texturing and basic latte art technique
- Take-home recipe card calibrated to your home setup
- 250g bag of the seasonal espresso blend
Capped at eight participants so everyone gets extended time on the machine. Bring your home grinder settings written down — we’ll help you translate what you learn here back to your own equipment.
