Have you ever wondered what people mean when they say a black coffee is sweet, acidic, full-bodied, or has notes of peaches and strawberries? If you’re curious to learn, we designed this cupping lab just for you. This class will introduce you to coffee tasting and walk you through the concepts of acidity, flavor, and body of a coffee. You will have the chance to taste coffees of different roast levels and processing methods, learn to describe them, discover your preferences, and walk away being able to more confidently describe a coffee as “fruity” or “nutty.”

Sign up for Intro to Coffee Tasting by going to Shop >> Learning Labs >> Introduction to Coffee Tasting

Roaster Office Hours is a hands-on tasting and Q&A session for home roasters and people interested in roasting. Think of these sessions as a professor’s office hours: participants will have the opportunity to bring their own work (roasted coffee) to taste and analyze with the Penstock Roasting Team, and the Team will provide feedback, suggest improvements, and answer any roasting-related questions.

Sign up for Roaster’s Office Hours by going to Shop >> Learning Labs >> Roaster’s Office Hours

Have you ever wondered what people mean when they say a black coffee is sweet, acidic, full-bodied, or has notes of peaches and strawberries? If you’re curious to learn, we designed this cupping lab just for you. This class will introduce you to coffee tasting and walk you through the concepts of acidity, flavor, and body of a coffee. You will have the chance to taste coffees of different roast levels and processing methods, learn to describe them, discover your preferences, and walk away being able to more confidently describe a coffee as “fruity” or “nutty.”

Sign up for Intro to Coffee Tasting by going to Shop >> Learning Labs >> Introduction to Coffee Tasting

Roaster Office Hours is a hands-on tasting and Q&A session for home roasters and people interested in roasting. Think of these sessions as a professor’s office hours: participants will have the opportunity to bring their own work (roasted coffee) to taste and analyze with the Penstock Roasting Team, and the Team will provide feedback, suggest improvements, and answer any roasting-related questions.

Sign up for Roaster’s Office Hours by going to Shop >> Learning Labs >> Roaster’s Office Hours

Have you ever wondered what people mean when they say a black coffee is sweet, acidic, full-bodied, or has notes of peaches and strawberries? If you’re curious to learn, we designed this cupping lab just for you. This class will introduce you to coffee tasting and walk you through the concepts of acidity, flavor, and body of a coffee. You will have the chance to taste coffees of different roast levels and processing methods, learn to describe them, discover your preferences, and walk away being able to more confidently describe a coffee as “fruity” or “nutty.”

Sign up for Intro to Coffee Tasting by going to Shop >> Learning Labs >> Introduction to Coffee Tasting

Roaster Office Hours is a hands-on tasting and Q&A session for home roasters and people interested in roasting. Think of these sessions as a professor’s office hours: participants will have the opportunity to bring their own work (roasted coffee) to taste and analyze with the Penstock Roasting Team, and the Team will provide feedback, suggest improvements, and answer any roasting-related questions.

Sign up for Roaster’s Office Hours by going to Shop >> Learning Labs >> Roaster’s Office Hours

Have you ever wondered what people mean when they say a black coffee is sweet, acidic, full-bodied, or has notes of peaches and strawberries? If you’re curious to learn, we designed this cupping lab just for you. This class will introduce you to coffee tasting and walk you through the concepts of acidity, flavor, and body of a coffee. You will have the chance to taste coffees of different roast levels and processing methods, learn to describe them, discover your preferences, and walk away being able to more confidently describe a coffee as “fruity” or “nutty.”

Sign up for Intro to Coffee Tasting by going to Shop >> Learning Labs >> Introduction to Coffee Tasting

Roaster Office Hours is a hands-on tasting and Q&A session for home roasters and people interested in roasting. Think of these sessions as a professor’s office hours: participants will have the opportunity to bring their own work (roasted coffee) to taste and analyze with the Penstock Roasting Team, and the Team will provide feedback, suggest improvements, and answer any roasting-related questions.

Sign up for Roaster’s Office Hours by going to Shop >> Learning Labs >> Roaster’s Office Hours

Have you ever wondered what people mean when they say a black coffee is sweet, acidic, full-bodied, or has notes of peaches and strawberries? If you’re curious to learn, we designed this cupping lab just for you. This class will introduce you to coffee tasting and walk you through the concepts of acidity, flavor, and body of a coffee. You will have the chance to taste coffees of different roast levels and processing methods, learn to describe them, discover your preferences, and walk away being able to more confidently describe a coffee as “fruity” or “nutty.”

Sign up for Intro to Coffee Tasting by going to Shop >> Learning Labs >> Introduction to Coffee Tasting

Roaster Office Hours is a hands-on tasting and Q&A session for home roasters and people interested in roasting. Think of these sessions as a professor’s office hours: participants will have the opportunity to bring their own work (roasted coffee) to taste and analyze with the Penstock Roasting Team, and the Team will provide feedback, suggest improvements, and answer any roasting-related questions.

Sign up for Roaster’s Office Hours by going to Shop >> Learning Labs >> Roaster’s Office Hours

Have you ever wondered what people mean when they say a black coffee is sweet, acidic, full-bodied, or has notes of peaches and strawberries? If you’re curious to learn, we designed this cupping lab just for you. This class will introduce you to coffee tasting and walk you through the concepts of acidity, flavor, and body of a coffee. You will have the chance to taste coffees of different roast levels and processing methods, learn to describe them, discover your preferences, and walk away being able to more confidently describe a coffee as “fruity” or “nutty.”

Sign up for Intro to Coffee Tasting by going to Shop >> Learning Labs >> Introduction to Coffee Tasting

Roaster Office Hours is a hands-on tasting and Q&A session for home roasters and people interested in roasting. Think of these sessions as a professor’s office hours: participants will have the opportunity to bring their own work (roasted coffee) to taste and analyze with the Penstock Roasting Team, and the Team will provide feedback, suggest improvements, and answer any roasting-related questions.

Sign up for Roaster’s Office Hours by going to Shop >> Learning Labs >> Roaster’s Office Hours

Roaster Office Hours is a hands-on tasting and Q&A session for home roasters and people interested in roasting. Think of these sessions as a professor’s office hours: participants will have the opportunity to bring their own work (roasted coffee) to taste and analyze with the Penstock Roasting Team, and the Team will provide feedback, suggest improvements, and answer any roasting-related questions.

Sign up for Roaster’s Office Hours by going to Shop >> Learning Labs >> Roaster’s Office Hours