Espresso Alchemy: The Most Advanced 1-Day Data-Driven Masterclass for Elite Baristas – Unlock Scientific Espresso Mastery

This revolutionary 1-day intensive course dives deep into the science of espresso extraction, empowering participants to challenge traditions, manipulate variables with data, and innovate for the perfect shot. It's a hands-on, data-driven journey transforming subjective brewing into objective mastery, ideal for those passionate about elevating their espresso skills.

• Target Audience:
  • Experienced home baristas who own an espresso machine and want to refine techniques beyond basic recipes.
  • Professional baristas seeking advanced scientific insights to improve consistency and innovation in a cafe setting.
  • Coffee enthusiasts and hobbyists eager to deeply understand espresso's physics, chemistry, and sensory aspects, moving past anecdotal advice.
  • Individuals passionate about coffee science, such as roasters, trainers, or self-learners who really want to grasp the intricacies of extraction, uneven flow, and flavor optimization.
  • Anyone with prior espresso experience (e.g., owning lever or pump machines) looking to adopt an experimental, data-logging mindset for personal or professional growth.

• Course Format and Logistics:
  • Duration: 1 full day (normal schedule: 10:00 AM to 5:00 PM, including breaks and lunch).
  • Private Arrangement: Schedule directly with us; maximum 4 participants per session for personalized, hands-on interaction.
  • Price: 80,000 yen per person (includes all equipment use, handouts, data log templates)
    

• Course Modules Overview : 
  • Module 1: Foundations of Espresso Science & Advanced Theory:
    • Explanation: This module starts with an interactive lecture debunking common espresso myths (e.g., the rigid 25-30 second extraction time or fixed 9 bar pressure as "ideal"), using visual aids to explain core concepts like the pressure-flow-resistance relationship (Pressure = Flow × Resistance), puck dynamics (e.g., CO2 release and soluble diffusion), and the chemistry of volatile organic compounds (VOCs). It introduces foundational metrics with calculations and encourages open discussions to question "best practices."
    • What Students Learn: Participants will gain a comprehensive understanding of espresso's physics and chemistry, learning to explain why resistance decreases during a shot (due to dose loss, CO2, and diffusion) and the sensory impacts of uneven extraction (e.g., sour edges from under-extraction, bitter centers from over-extraction). They'll master definitions and applications of key metrics like TDS (Total Dissolved Solids for brew strength), EY (Extraction Yield for efficiency), TCF (Time to Cover Filter for pre-infusion timing), and 7 sensory taste metrics (Sharp, Rich, Syrup/Mouthfeel, Sweet, Sour, Bitter, Aftertaste) for objective evaluation. Expected outcome: Students shift from anecdotal brewing to a data-driven mindset, ready to critically analyze their own practices.
  • Module 2: Advanced Pre-Shot & Shot Preparation:
    • Explanation: Combining lectures with hands-on demos and group practice at stations, this module covers advanced techniques like Spicy Grinding (microwaving beans to 60°C for uniform grinding), sifting for particle size layering (e.g., Staccato with fine-coarse-fine layers), incorporating filters, Weiss Distribution Technique (WDT for even distribution), and low-pressure tamping (around 3 lbs to avoid over-compression). Students record variables meticulously and photograph pucks.
    • What Students Learn: Attendees will become proficient in pre-shot variables that influence 80% of shot quality, understanding how grind temperature reduces fines and bitterness, layering minimizes channeling and the "donut effect," and filters maintain puck integrity. They'll learn the science behind humidity treatment for faster degassing and why low tamping suffices (80% compression at low force). Expected outcome: Students can prepare consistent, advanced pucks (e.g., Split Roast Staccato using different roasts), document improvements in evenness, and apply these for enhanced mouthfeel and balance in their daily brewing.
  • Module 3: Pulling the Shot – Advanced Techniques:
    • Explanation: A highly practical session with rotations at espresso machines (including lever types), focusing on dynamic pulling methods like TCF-based pre-infusion (aiming for 3x TCF duration), pressure profiling/pulsing (mini pre-infusions mid-shot to counter puck degradation), and the SOUP Method (coarse grind, low 1 bar pressure for fast, gusher-like flow achieving filter-like clarity). Live data from flow-logging scales and video recordings provide immediate feedback.
    • What Students Learn: Participants will develop real-time observation and adjustment skills, mastering how water temperature affects roasts (e.g., higher for dark to reduce sourness), pulsing maintains extraction on manual machines, and SOUP enables high EY with minimal pressure for superior sweetness and clarity (challenging the "fast flow is bad" myth). Expected outcome: Students confidently pull shots with targeted metrics (e.g., steady flow graphs, full puck saturation), adapting techniques to different machines and roasts for professional-level control.
  • Module 4: Post-Shot Analysis & Refinement:
    • Explanation: Beginning with a lecture on analysis tools, followed by hands-on processing: Measure TDS/EY with refractometers, plot on control charts (e.g., targeting "Intenso" zone >18% TDS/EY), review videos for channeling (debunking "tiger stripes" as positive), analyze spent pucks via photos and gTDS (grounds TDS for spatial mapping), and conduct guided blind tastings with optimal consumption practices (e.g., stirring, waiting to 45-50°C).
    • What Students Learn: Students will learn rigorous quantitative (e.g., EY calculation linking to efficiency) and qualitative (e.g., gTDS revealing hidden unevenness) analysis, correlating data to sensory outcomes (e.g., high EY might not equal preferred flavors if VOCs are imbalanced). They'll refine techniques based on evidence, understanding channeling as inevitable but minimizable. Expected outcome: Attendees can troubleshoot shots (e.g., sourness via increased yield), interpret visuals/data for improvements, and enhance sensory discrimination for balanced, flavorful espresso.
  • Module 5: Course Conclusion & Future Exploration:
    • Explanation: A facilitated recap discussion, followed by a "Perfect Espresso Challenge" (integrating all techniques to hit targets like Intenso EY and high Syrup score), data log submission, and forward-looking talks on personal experimentation, equipment upgrades, and the future of espresso innovation.
    • What Students Learn: Participants will consolidate knowledge into an integrated approach, articulating their evolution from myths to science, and planning data-driven home experiments (e.g., using apps for logging). They'll embrace the philosophy of continuous questioning and iteration. Expected outcome: Students leave with a comprehensive data log as a reference, a roadmap for ongoing mastery, and the mindset to innovate beyond the course, achieving consistent "best" shots.
• Overall Course Benefits and Outcomes:
  • Holistic Transformation: By the end, students will have a profound scientific understanding of espresso, equipped to analyze, manipulate, and innovate every variable for measurable improvements.
  • Key Skills Gained: Data logging and analysis for objective decision-making; advanced techniques for even extraction and flavor optimization; an experimental mindset to challenge and personalize "best practices."
  • Unique Value: As the most advanced 1-day course, it fosters alchemy-like innovation, helping participants achieve unparalleled espresso quality – from syrupy mouthfeel to balanced sweetness – whether for personal enjoyment, professional excellence, or deeper coffee passion.
  • Post-Course Support: Certificate of completion, plus access to a shared digital resource folder for templates and further reading.