We all know the recipe: 18 grams in, 36 grams out, 30 seconds. It works great... until it doesn't. When you put a bright and complex single origin coffee in the grinder, that tried-and-true formula can fall flat. The good news? Any coffee can be delicious as espresso! You just need to put in a little more work (and science) to find the sweet spot. 

In this workshop, we'll explore how to dial in those trickier coffees by playing with dose, yield, time, and temperature. You'll learn to make intentional adjustments instead of just guessing, and discover how small changes can completely transform what you're tasting in the cup. Whether you're working with a fruit-bomb from Colombia or a delicate washed Ethiopia, you'll walk away with a real system for the perfect dial every time. 

For quality-focused cafes, offering single-origin espresso is a natural next step. This class will give you the confidence and knowledge you need to wow your customers and do justice to the beautiful coffees you've selected for your menu. 

*Additional fee required. Pre-register before it sells out by adding it to your badge online or onsite.