Only Beans Academy · Workshop
Home Coffee Brewing
Coffee, grind & brew method — a hands-on workshop for brewing better at home.
One session covering coffee types and roast levels, why grind size decides everything, and the filtered brewing methods that actually work in a home kitchen. Four students per session, and everyone leaves with a bag of beans and the printed guide.
Free workshop — no payment required
4
Students per session
5
Brew methods covered
Free
Workshop + take-home bag
Dubai
Held at our roastery
The workshop
Six modules, from bean to brewed cup.
Filtered brewing uses a paper or metal filter to separate the grounds from the liquid, giving a clean, bright cup. We work through the methods that are most practical at home — and taste the difference side by side.
Coffee basics
Arabica vs. Robusta, and how light, medium and dark roasts change what ends up in your cup.
Why grind matters
Under- vs. over-extraction, and how grind size and contact time fix a sour or bitter brew.
Pour-over & Chemex
V60 and Chemex technique: 1:16 ratio, the 30-second bloom, water at 92–96°C, steady circles.
AeroPress & drip
Fast, forgiving AeroPress recipes and how to get consistent results from an electric drip machine.
Cold brew at home
1:8 concentrate, coarse grind, 12–18 hours steeping — low acidity, naturally sweet, keeps a week.
Choose your coffee
Reading roast dates, single origin vs. blend, and picking beans that suit your taste and brewer — plus a bag to take home.
Rule of thumb
Grind is the biggest lever.
Finer grounds expose more surface area, so they extract faster and need shorter contact time. Coarser grounds extract slower and need longer. Get this wrong and even great beans taste sour or bitter.
- Finer grind → shorter contact time (espresso, AeroPress)
- Coarser grind → longer contact time (French press, cold brew)
- Tastes bitter? Grind coarser or shorten the brew time
- Tastes sour or weak? Grind finer or lengthen the brew time
Take-home reference
Quick-reference cheat sheet.
| Method | Ratio | Grind size | Time |
|---|---|---|---|
| Pour-over (V60) | 1:16 | Medium-fine | 2.5–3.5 min |
| Chemex | 1:15–1:16 | Medium-coarse | 4–5 min |
| AeroPress | 1:14–1:16 | Medium-fine | 1.5–2 min |
| Drip machine | 1:16–1:18 | Medium | 4–6 min |
| Cold brew | 1:8 (conc.) | Coarse | 12–18 hrs |
| French press (bonus) | 1:15 | Coarse | 4 min |
Water at 92–96°C for hot methods. French press is an immersion method rather than a filtered one, but we cover it since most homes already have one.
What we'll fix
Common mistakes to avoid.
Wrong water temperature
Cold or boiling water either under- or over-extracts. Aim for 92–96°C — just off the boil.
Guessing measurements
Weigh coffee and water instead of eyeballing. Consistency is what separates good cups from great ones.
Buying pre-ground
Ground coffee stales within days. Buy whole bean and grind fresh right before you brew.
Dirty equipment
Old coffee oils turn a fresh brew bitter. Rinse filters and clean your gear regularly.
Brewing too fresh or too old
Coffee is at its best 5–20 days after roasting. Buy what you'll drink in 2–3 weeks.
Registration
Claim one of 4 free seats
No payment required — your spot is completely free.
Where are you at with coffee?
No wrong answer — it just helps us pitch the session.