中焙咖啡

The section on grind size and its effect on extraction really clicked for me—I finally understand why my V60s were stalling. The instructor’s feedback during the timed brew exercises was worth the price alone.

The hands-on sessions on controlling extraction variables were exactly what I needed to push past my plateau. I finally understand how grind size and water flow interact, and my V60s have been noticeably more consistent at home since finishing.

The way they break down each extraction variable—grind size, water temp, ratio—and show you how they interact in real time made the whole filter coffee process finally click for me. I came in with decent experience but left with a much clearer sense of control over my brew.