Pourover Brewing Workshop

**Sessions are 1 ticket per person

An intimate pourover workshop intended for participants who have some experience with pourovers and are interested in improving their technique.

This workshop will be led by our professional barista, Hilary Leung, a licensed Q Grader. Individuals will have the opportunity to learn and practice in our lab with access to various brewers, grinders and other gears. Equipment is available but participants are encouraged to bring their own grinder and/or kettle to practice for best results at home.

Topics covered will include:

• Understanding extraction & strength
  Practical application of extraction theory, including how grind size, temperature, contact time, ratio, and agitation affect cup quality

• Different brewing variables as a system
  Understanding how key variables interact, rather than adjusting them in isolation

• Diagnosing and adjusting brews
  Developing a framework to evaluate flavour and make targeted adjustments based on taste

• Understanding Dripper Design and Its Impact on Extraction
  Explore how different dripper geometries (e.g., flat-bottom vs. conical) influence water flow, extraction dynamics, and the resulting cup profile.

• Controlled comparison exercises
  Brewing and tasting variations side-by-side to build intuition and understanding of variables.

Workshops will be held at our roastery in Markham. Brewing equipment is available but attendees are encouraged to bring their own setup to practice on.

Sessions will primarily be led in English but language accommodations for Cantonese and Mandarin can be available. Please email orders@hatchcrafted.com for details.

Minimum 24hrs notice for cancellations.
Full refund for 7 days prior to session.
Please email orders@hatchcrafted.com for any inquiries.

2-hour workshop
Only 2 spots available per session