Add flavour to your learning journey with expertise from around the world.


Wrecking Ball Coffee Roasters

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An evening with Trish & Nick

Sunday, 19 November 2017 (6.30 - 8pm) - S$20

Don't miss this chance to chat with coffee power duo, Trish Rothgeb and Nick Cho, co-founders of San Francisco-based Wrecking Ball Coffee Roasters.

 

Advanced Coffee Brewing Theory with Nick Cho

Monday, 20 November 2017 (10am - 1pm) - S$150 with Dripper

From the man who brought you the Kickstarter hit December Dripper...comes some top-notch insights about brewing.


Guest Instructors We've Previously hosted

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NOVEMBER 2017

Roasting Masterclasses with Rob Hoos

From modulating the flavour profile of coffee to understanding and controlling heat transfer in roasting, Rob shares his expertise with us, always with updated and new content that delights our alumni as well as newcomers to his classes.

 

May 2017

MILKGLIDER LATTEARTIST UNITY X Shawn Chen

Our second hosting of Shawn Chen from Milkglider Latteartist Unity Taiwan, back by popular demand, running upsized 3-hour latte art masterclasses.

Shawn is the head instructor at Milkglider, which was awarded first place at the 2015 & 2016 Coffee Fest Tokyo World Latte Art Championships. 

 

June 2016

Latte Art - Caleb Cha, 2015 World Latte Art Champion

Caleb conducted a number of exclusive classes over 2 days with us, sharing tips and tricks for latte art perfection - for beginners and seasoned baristas alike.

 

May 2016

Sensory: the new scaa flavour wheel - trish rothgeb, CQI

The Coffee Quality Institute's Trish Rothgeb, took us through one of the most iconic resources in the coffee industry, the Specialty Coffee Association of America’s Coffee Taster’s Flavour Wheel, which has been updated for the first time in its 21-year history.

 
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August 2015

Introduction to Coffee Science - Joseph Rivera

Joseph Rivera, creator of the first and only Coffee Science Certificate program for the specialty coffee industry, led this full-day seminar for industry professionals looking to grow their technical knowledge of coffee.