A three and a half hour, hands on masterclass. Pour-over, immersion, and the science of a good cup, then you diagnose and fix your own brew. Small group, real stations.
Here's exactly how the class runs, phase by phase. Every lab is hands on, with your own kettle and scale. The class runs twice, so each phase shows both times, the morning slot first, then the afternoon.
We go through the four things that change your coffee, and the simple reason behind each one. No need to overthink it.
Brew ratios Why weighing in grams beats using spoons.
Grind size How fine or coarse you grind changes how fast it brews.
Water What's in your water, and why boiling hot water can hurt the cup.
Pour & time How pouring style or stirring changes everything.
Live grind size demo: three cups, same coffee and water, only the grind changes. Taste them side by side.
plus a real break, your own brewing station, and a take home kit to keep.
Jump to upcoming classes↓Not a guest lineup. Four working coffee pros lead every BeanWise course, in the room and hands on, from the first cup to the last.
Twenty-five years across Coca-Cola, Costa Coffee and SLN Coffee, driving innovation the whole way. An SCA Evolved Q Grader and ISO 9001 auditor, Dora teaches the quality thinking that keeps a cup consistent.
Years with Carritt Moran, Coca-Cola and Costa Coffee, working every link in the chain, from buying green coffee to the cup in your hand. An SCA Evolved Q Grader who'll tell you good coffee is just good decisions.
A Certified Q Grader with ten years in specialty coffee, Ajay judges sensory at national events from the Barista Championship to the National Brewers Cup, and consults Indian growers on lifting cup quality.
A coffee professional and pastry chef with fourteen years behind her, Jasmeet judges WCC-recognized Barista, Latte Art and Coffee in Good Spirits competitions, and teaches at a leading Bangalore culinary institution.
A working bar, not a classroom. Brewing stations with kettles and scales, a cupping table at the back, and room to make a mess and clean it up.
A small, premium class, set up so every pair has the gear and the time to actually brew.
With up to 7 of you, we run three to four full stations, shared two at most. Each has a scale and timer, a gooseneck kettle, a grinder, and the brewers.
A boiler runs in the background to keep every kettle topped up, so you're never waiting on water to heat, the usual reason brewing classes run late.
Three and a half hours of brewing and tasting adds up, so every station has spit cups, you can taste and judge every brew without drinking each one down.
One Saturday this August in Bangalore, running twice so you can pick the half of the day that suits you. A three and a half hour hands on class, capped at 7.
Bringing friends? Book four or more seats together for the same class and date, and we'll help you set it up.
Pair the masterclass with one of these to round out your skills
Five cups, find your favourite
Two days on the live bar
Or browse the whole catalogue
