Coffee brewing & tasting workshop, Queens NYC | Rare Ecuador Sidra

A coffee brewing and tasting workshop at our Roastery & Cafe in Little Neck, Queens. 2 hours, 10 seats. You'll learn how to approach a new bag of coffee from scratch: where to start, what to change, and how each brewing variable shapes what ends up in the cup. Less sit-and-sip, more roll-up-your-sleeves.
What we'll do. Alasin, our coffee trainer and roaster, runs the workshop. He'll cover the theory behind the variables that matter when you're dialing in a new coffee, grind size, water, ratio, and brewer, then you'll work through them together, changing one at a time and tasting what each one actually does. We're using a rare Ecuador Sidra from Finca Soledad as the reference coffee, brewed on a V60 and an Orea V4 so you can see how brewer geometry fits in too. Grind, pour, adjust, taste, compare. The kind of controlled, hands-on experimentation most home setups can't run.
Palate development is built into the format. Tasting the same coffee side by side, with one variable changing at a time, is one of the fastest ways to train your palate. You'll practice naming what you're tasting, comparing notes with the group, and learning the vocabulary the industry uses to evaluate acidity, body, sweetness, and finish. By the end, you'll have language for the cup in front of you, not just a reaction to it.

What you'll walk away with.

• A framework for dialing in any new bag of coffee, not a recipe to memorize.
• A sharper, more articulate palate and the vocabulary to back it up.
• Reps under your belt actually pulling the levers, not just watching.
• A 45g bag of the Sidra to take home and brew.
• 15% off any full bag on your way out.

About the coffee. Sidra is one of specialty coffee's most sought-after varietals, winning international competitions and flying off the shelves. Ours comes from Finca Soledad, where husband and wife duo Pepe and Florcita grow it at high elevation in volcanic soils. Washed, elegant, layered with notes of kiwi, persimmon, apricot, vanilla.
Who it's for. Open to all.
New to coffee? Bought beans you loved at the cafe and couldn't recreate at home? You'll leave with a framework that works on any new bag, plus the language to describe what you're tasting. No background required.
Already a coffee nerd? Hands-on time with controlled variables most home setups can't run, plus structured palate work alongside other people who care about the same details.
Bean & Bean, Little Neck, Queens. Saturday June 13, 10am to 12pm. 10 seats. $95. Also offered Saturday June 27 in Fort Lee, NJ.