Filter Coffee Workshop: One Coffee, Three Drippers

During this session, participants will explore how brewer geometry shapes and transforms extraction and sensory structure of a coffee. Overview of the Workshop We will explore the geometries of three different drippers (conical, flat bottom, and immersion, sponsored by Timemore) as well as lay a theoretical foundation of sensory science for each component of a coffee’s profile: aroma, flavour notes, aftertaste, acidity, sweetness, and mouthfeel. Theory will be put to practice in collaborative brewing experiments, isolating the geometric variables of the design of the drippers to understand their impact on flavour. The goal is simple: sharpen your sensory skills, deepen your extraction knowledge, and apply both in a way that elevates your scoresheets, as well as your daily home or cafe brewing And beyond all of that, my hope is that this workshop will help you reconnect — with coffee, with yourself, and with the people around you. That you discover new things to fall in love with, and leave with the energy, curiosity, and confidence to chase whatever it is you want to do next! Format • Introduction and welcome • What “flavour” actually is: volatile compounds, olfaction, retronasal aroma, cross‑modal perception, the role of temperature • Components of flavour and theory behind the vocabulary describing types of acidity, sweetness, aftertaste, and mouthfeel. Including practical examples for sensory anchoring. • Overview of three different dripper designs: conical, flat bottom, and immersion style. • Demonstrate brewing experiments, putting the theory to practice and describing the results based on flavour perception. • Group brewing experiments and tasting