Manual Brew Methods

The quiet craft of brewing by hand. No machine, no steam wand — just water, grind and time. Manual brewing strips coffee to its essentials and in doing so teaches the extraction theory at the heart of every method, espresso included. It is also the fastest-growing corner of specialty coffee service.

What You Will Learn

• Extraction theory you can taste: how grind size, ratio, temperature and time shape the cup
• Core methods hands-on — V60 pour-over, French press, AeroPress and cold brew
• Building and adjusting brew recipes — and writing your own
• Comparative tasting: the same bean across four methods, side by side
• Brew-bar service: presenting manual coffee to customers as an experience, not just a drink

What You Will Walk Away With

• The ability to brew a clean, balanced cup on four different methods — and explain why it works
• A personal recipe book, tested and tasted in class
• A genuine point of difference on your CV as cafés expand their brew bars

Who It Is For

Baristas adding range beyond espresso, and home brewers ready to move from following recipes to understanding them.

Duration: 4 hours (hands-on brew session) · Level: Intermediate · Pillar: Coffee & Vocational Skills · Runs: Wednesdays

Patience, precision, care — the brew bar teaches what the journey requires. Marginality is not destiny.