BECOME PART OF A COMMUNITY
We strive to build a bigger and collaborative coffee community, both within and outside the collective. We’ll be hosting events and workshops to bring coffee professionals and beginners together to learn with each other. Check out our next upcoming events here!
UPCOMING EVENTS
2024 CALENDAR
Cupping Event: Honduras Coffee Alliance
A Cupping Showcasing Specialty Coffee from Honduras
Join us for an exciting event as we cup several coffees from Honduras Coffee Alliance.
They will showcase a selection of approachable 85+ point coffees.
Honduran Coffee Alliance’s mission is to connect producers and buyers in a just and sustainable way. Our vision is to be a social enterprise that facilitates commercial alliances between producers and buyers that are beneficial and prosperous for all parties, and contributing to the transformation to a more just value chain.
Honduran Coffee Alliance was founded in 2018 by Sean Warner. In 2013, Sean and his wife moved to Danlí, Honduras to manage a sponsorship program supporting the education of over 400 vulnerable children with the non-profit organization Empowering Education International. It is here where Sean developed a passion for connecting coffee producers to buyers.
Everyone is welcomed! If you are a KWCC Member or a fellow Coffee Roaster within the Community who is interested in purchasing green coffee from Honduras for their business, come slurp!
This is a free event to attend, cup amazing coffees, meet the producers, and meet others who share your passion of coffee.
To stay updated on the number of people attending, click the link below. You're also welcome to join us without any prior notice!
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A widely used method of evaluating coffee quality, consistency, and to further develop your palette.
Standard amounts of coffee are brewed with a simple immersion brew method. This eliminates other variables when brewing (ex. pour over which has more factors to brewing)
Introduction to Roasting
Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.
Every member will be required to attend an Introduction to Roasting class. This 4 hour class is split into 3 sections; roasting theory, roasting practice, and orientation through the packing station and coffee lab.
Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.
Class includes:
Green Coffee Basics followed by a Cupping in our Coffee Lab
Roasting Theory & Safety
Roasting Practice
3 x 6kg batches that you and your fellow classmates work together to roast. You’ll roast 3 different roast levels: a Dark, a Medium, and a Light
Take Home some of Your Roasted Coffee to Brew & Share with Others
Orientation of the Packaging Station
A KWCC Roasting Guidebook to Take Home
A Copy of “The Coffee Roaster's Companion” by Scott Rao
Introduction to Roasting
Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.
Every member will be required to attend an Introduction to Roasting class. This 4 hour class is split into 3 sections; roasting theory, roasting practice, and orientation through the packing station and coffee lab.
Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.
Class includes:
Green Coffee Basics followed by a Cupping in our Coffee Lab
Roasting Theory & Safety
Roasting Practice
3 x 6kg batches that you and your fellow classmates work together to roast. You’ll roast 3 different roast levels: a Dark, a Medium, and a Light
Take Home some of Your Roasted Coffee to Brew & Share with Others
Orientation of the Packaging Station
A KWCC Roasting Guidebook to Take Home
A Copy of “The Coffee Roaster's Companion” by Scott Rao
Introduction to Roasting
Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.
Every member will be required to attend an Introduction to Roasting class. This 4 hour class is split into 3 sections; roasting theory, roasting practice, and orientation through the packing station and coffee lab.
Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.
Class includes:
Green Coffee Basics followed by a Cupping in our Coffee Lab
Roasting Theory & Safety
Roasting Practice
3 x 6kg batches that you and your fellow classmates work together to roast. You’ll roast 3 different roast levels: a Dark, a Medium, and a Light
Take Home some of Your Roasted Coffee to Brew & Share with Others
Orientation of the Packaging Station
A KWCC Roasting Guidebook to Take Home
A Copy of “The Coffee Roaster's Companion” by Scott Rao
Introduction to Roasting
Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.
Every member will be required to attend an Introduction to Roasting class. This 4 hour class is split into 3 sections; roasting theory, roasting practice, and orientation through the packing station and coffee lab.
Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.
Class includes:
Green Coffee Basics followed by a Cupping in our Coffee Lab
Roasting Theory & Safety
Roasting Practice
3 x 6kg batches that you and your fellow classmates work together to roast. You’ll roast 3 different roast levels: a Dark, a Medium, and a Light
Take Home some of Your Roasted Coffee to Brew & Share with Others
Orientation of the Packaging Station
A KWCC Roasting Guidebook to Take Home
A Copy of “The Coffee Roaster's Companion” by Scott Rao
Cupping Event: Forest Coffee
Introduction to Forest Coffee: A Cupping Showcasing Specialty Coffee from Colombia
Join us for an exciting event as we cup several Colombian Coffees from Forest Coffee.
They will showcase a selection of approachable 84-85 point coffees as well as some more unique microlots.
Everyone is welcomed! Our KWCC Members and fellow Coffee Roasters within the Community who are interested in purchasing green coffee from Colombia.
This is a free event to attend, cup amazing coffees, meet the producers, and meet others who share your passion of coffee.
To stay updated on the number of people attending, click the link below. You're also welcome to join us without any prior notice!
-
A widely used method of evaluating coffee quality, consistency, and to further develop your palette.
Standard amounts of coffee are brewed with a simple immersion brew method. This eliminates other variables when brewing (ex. pour over which has more factors to brewing)
Introduction to Roasting
Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.
Every member will be required to attend an Introduction to Roasting class. This 4 hour class is split into 3 sections; roasting theory, roasting practice, and orientation through the packing station and coffee lab.
Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.
Class includes:
Green Coffee Basics followed by a Cupping in our Coffee Lab
Roasting Theory & Safety
Roasting Practice
3 x 6kg batches that you and your fellow classmates work together to roast. You’ll roast 3 different roast levels: a Dark, a Medium, and a Light
Take Home some of Your Roasted Coffee to Brew & Share with Others
Orientation of the Packaging Station
A KWCC Roasting Guidebook to Take Home
A Copy of “The Coffee Roaster's Companion” by Scott Rao
Introduction to Roasting
Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.
Every member will be required to attend an Introduction to Roasting class. This 4 hour class is split into 3 sections; roasting theory, roasting practice, and orientation through the packing station and coffee lab.
Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.
Class includes:
Green Coffee Basics followed by a Cupping in our Coffee Lab
Roasting Theory & Safety
Roasting Practice
3 x 6kg batches that you and your fellow classmates work together to roast. You’ll roast 3 different roast levels: a Dark, a Medium, and a Light
Take Home some of Your Roasted Coffee to Brew & Share with Others
Orientation of the Packaging Station
A KWCC Roasting Guidebook to Take Home
A Copy of “The Coffee Roaster's Companion” by Scott Rao
Introduction to Roasting
Our mission is to eliminate the barriers to enter into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.
Every member will be required to attend an Introduction to Roasting class. This 5.5 hour class is split into 3 sections; green coffee theory & cupping (tasting) in our Coffee Lab, roasting theory, roasting practice & packaging.
Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.
Class includes:
1 hour roasting theory & safety
1 hour of roasting practice
3 x 6kg batches that you and your fellow classmates work together to roast
Take home your roasted coffee
Orientation of the packaging station and coffee lab
Coffee Cupping
A KWCC Roasting Guidebook
A Copy of The Coffee Roaster's Companion by Scott Rao
Cupping Event: Coffeeland Peru
Introduction to Coffeeland Peru: A Discovery of Specialty Peruvian Coffees
Hosted by Green Haven Imports
Join us for an exciting event of exploring the rich flavors and unique aromas of specialty Peruvian coffees at Coffeeland Peru's introduction event. Get ready to embark on a sensory journey that will transport you to the captivating coffee farms of Peru.
Discover these hidden gems of Peru's coffee culture and expand your palate with these fine specialty coffees. Whether you're a coffee enthusiast or simply curious about the world of coffee, this event promises to be an unforgettable experience.
Don't miss out on this chance to immerse yourself in the vibrant world of Coffeeland Peru's specialty coffees and the chance to make some direct connections with their team in Peru, as well as to learn more about their philosophy and operations.
We are proud to be involved in this collaborative effort with them, alongisde The KW Collective and are pleased to bring this opportunity to Ontario!
Everyone is welcomed! Our KWCC Members, Coffee Roasters within the Community, and the public if you enjoy coffee.
This is a free event to attend, cup amazing coffees, meet the producers, and meet others who share your passion of coffee.
To stay updated on the number of people attending, click the link below. You're also welcome to join us without any prior notice!
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A widely used method of evaluating coffee quality, consistency, and to further develop your palette.
Standard amounts of coffee are brewed with a simple immersion brew method. This eliminates other variables when brewing (ex. pour over which has more factors to brewing)
Cupping Event: Mountain Harvest - Uganda
Join us for a coffee tasting event featuring coffees from Uganda, brought to you by Mountain Harvest.
Experience the exceptional taste of high-quality Ugandan coffee, which can be ordered directly for your roasting business. Or if you are not a roaster, come for the fun!
Mountain Harvest exists to improve quality of life for those who produce the excellent coffees we experience from them – from their producers, to their staff members, to the coffee educators of tomorrow. To do this well, they must challenge the status quo of how the coffee business operates within Uganda and beyond. They partner with the best of the best farmers, coffee professionals, roaster partners, and organizations to demonstrate to others that quality coffee can bring quality impact in the communities around Uganda’s highest peaks.
Everyone is welcomed! Our KWCC Members, Coffee Roasters within the Community, and the public if you enjoy coffee.
This is a free event to attend, cup amazing coffees, meet the producers, and meet others who share your passion of coffee.
To stay updated on the number of people attending, click the link below. You're also welcome to join us without any prior notice!
-
A widely used method of evaluating coffee quality, consistency, and to further develop your palette.
Standard amounts of coffee are brewed with a simple immersion brew method. This eliminates other variables when brewing (ex. pour over which has more factors to brewing)
Introduction to Roasting
Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.
Every member will be required to attend an Introduction to Roasting class. This 4 hour class is split into 3 sections; roasting theory, roasting practice, and orientation through the packing station and coffee lab.
Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.
Class includes:
1 hour roasting theory & safety
1 hour of roasting practice
3 x 6kg batches that you and your fellow classmates work together to roast
Take home your roasted coffee
Orientation of the packaging station and coffee lab
Coffee Cupping
A KWCC Roasting Guidebook
A Copy of The Coffee Roaster's Companion by Scott Rao
Introduction to Roasting
Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.
Every member will be required to attend an Introduction to Roasting class. This 4 hour class is split into 3 sections; roasting theory, roasting practice, and orientation through the packing station and coffee lab.
Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.
Class includes:
1 hour roasting theory & safety
1 hour of roasting practice
3 x 6kg batches that you and your fellow classmates work together to roast
Take home your roasted coffee
Orientation of the packaging station and coffee lab
Coffee Cupping
A KWCC Roasting Guidebook
A Copy of The Coffee Roaster's Companion by Scott Rao
Introduction to Roasting
Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.
Every member will be required to attend an Introduction to Roasting class. This class is split into 3 sections; green coffee and roasting theory, a cupping in our coffee lab, roasting practice with an orientation through the packing station.
Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.
Class includes:
Green Coffee Theory followed by a Coffee Cupping
Roasting Theory & Safety
Roasting Practice
Roast 3 x 6kg batches
Take home some of your roasted coffee
Orientation of the packaging station and coffee lab
A KWCC Roasting Guidebook
A Copy of The Coffee Roaster's Companion by Scott Rao
MASTERCLASS ft. Scott Rao & Christopher Feran
This will be a weekend of learning from some of the top professionals in our industry. Scott Rao and Christopher Feran will be coming to Ontario to run a Roasting Masterclass.
Scott Rao is a coffee industry consultant and the author of many roasting books, such as “Coffee Roasting Best Practices” among many more written work. Rao will be teaching a seminar on how to improve your coffee roasting techniques, while reviewing concepts from “Coffee Roasting Best Practices.”
Christopher Feran, is another brilliant coffee consultant, specializing in green buying. Feran, will be teaching a seminar about green sourcing. Additionally, he will cover coffee quality through live cuppings with the class.
Join us for this rare opportunity to meet and learn from top industry professionals.
Introduction to Roasting
Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.
Every member will be required to attend an Introduction to Roasting class. This class is split into 3 sections; green coffee and roasting theory, a cupping in our coffee lab, roasting practice with an orientation through the packing station.
Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.
Class includes:
Green Coffee Theory followed by a Coffee Cupping
Roasting Theory & Safety
Roasting Practice
Roast 3 x 6kg batches
Take home some of your roasted coffee
Orientation of the packaging station and coffee lab
A KWCC Roasting Guidebook
A Copy of The Coffee Roaster's Companion by Scott Rao
Introduction to Roasting
Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.
Every member will be required to attend an Introduction to Roasting class. This class is split into 3 sections; green coffee and roasting theory, a cupping in our coffee lab, roasting practice with an orientation through the packing station.
Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.
Class includes:
Green Coffee Theory followed by a Coffee Cupping
Roasting Theory & Safety
Roasting Practice
Roast 3 x 6kg batches
Take home some of your roasted coffee
Orientation of the packaging station and coffee lab
A KWCC Roasting Guidebook
A Copy of The Coffee Roaster's Companion by Scott Rao
Introduction to Roasting
Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.
Every member will be required to attend an Introduction to Roasting class. This class is split into 3 sections; green coffee and roasting theory, a cupping in our coffee lab, roasting practice with an orientation through the packing station.
Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.
Class includes:
Green Coffee Theory followed by a Coffee Cupping
Roasting Theory & Safety
Roasting Practice
Roast 3 x 6kg batches
Take home some of your roasted coffee
Orientation of the packaging station and coffee lab
A KWCC Roasting Guidebook
A Copy of The Coffee Roaster's Companion by Scott Rao
Cupping Workshop: A Focus on Sensory Training
Improve your sensory skills in our upcoming cupping workshop. Learn to identify attributes in coffee through our fun tasting exercises. Join us on Saturday, March 11 from 10am to 12pm.
Introduction to Roasting
Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.
Every member will be required to attend an Introduction to Roasting class. This class is split into 3 sections; green coffee and roasting theory, a cupping in our coffee lab, roasting practice with an orientation through the packing station.
Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.
Class includes:
Green Coffee Theory followed by a Coffee Cupping
Roasting Theory & Safety
Roasting Practice
Roast 3 x 6kg batches
Take home some of your roasted coffee
Orientation of the packaging station and coffee lab
A KWCC Roasting Guidebook
A Copy of The Coffee Roaster's Companion by Scott Rao
Brewing Workshop
In this workshop we will cover the basics of using brewers like the Hario V60, Chemex, and Aeropress in a fun and relaxed environment. We will discuss how factors like the dose, temperature, water, grind size and more all affect the taste of your brew. We take a hands-on approach where you get to do the brewing, share your coffee and talk about it with other home brewing enthusiasts and our qualified trainer. We will teach you to control the taste, strength and extraction of your coffee in the next brew by introducing the refractometer to calculate the TDS of your coffee. Our goal in this class is to help you confidently taste and evaluate your brew so that you can make delicious coffee at home everyday.
Join us in the Coffee Lab!
Unit 110 - 50 Ottawa St. S
Kitchener, ON
Introduction to Roasting
Our mission is to eliminate the barriers to entry into coffee roasting and give you all the support needed to roast your own coffee. Not everyone who starts roasting knows how to do it from day one, but our team will have you up and roasting in no time.
Every member will be required to attend an Introduction to Roasting class. This class is split into 3 sections; green coffee and roasting theory, a cupping in our coffee lab, roasting practice with an orientation through the packing station.
Once our members complete this class, they will have a basic understanding of roasting and our equipment. Members will then have access to the schedule and can start booking their sessions.
Class includes:
Green Coffee Theory followed by a Coffee Cupping
Roasting Theory & Safety
Roasting Practice
Roast 3 x 6kg batches
Take home some of your roasted coffee
Orientation of the packaging station and coffee lab
A KWCC Roasting Guidebook
A Copy of The Coffee Roaster's Companion by Scott Rao
Brewing Workshop
In this workshop we will cover the basics of using brewers like the Hario V60, Chemex, and Aeropress in a fun and relaxed environment. We will discuss how factors like the dose, temperature, water, grind size and more all affect the taste of your brew. We take a hands-on approach where you get to do the brewing, share your coffee and talk about it with other home brewing enthusiasts and our qualified trainer. We will teach you to control the taste, strength and extraction of your coffee in the next brew by introducing the refractometer to calculate the TDS of your coffee. We want you to be able to confidently taste and evaluate your brew so that you can make delicious coffee at home everyday.
Join us in the Coffee Lab!
Unit 110 - 50 Ottawa St. S
Kitchener, ON
Cupping Workshop
Learn the foundations of coffee cupping in this Beginner's Cupping Workshop. In the class, participants will be introduced to the SCA standard cupping protocols with a broad focus on identifying aroma, taste and body in coffees.
Join us in the Coffee Lab!
Unit 110 - 50 Ottawa St. S
Kitchener, ON
MILL CITY ROASTING 101: Ontario Class
Mill City Roasters is partnering with the Collective. Mill City will host an onsite roasting course at our location to increase accessibility to Canadian students. This class is open to both US and Canadian roasters and there is no previous roasting experience required to attend.
Hands-on roasting on MCR-10 Commercial Gas Roasters
Guided group cuppings and green coffee evaluation
Collaborative learning with student-driven discussion
Certificate of Completion awarded to every student
Class Price: $800 USD
SCHEDULE
This class is hosted in collaboration with KW Coffee Collective in Kitchener, Southern Ontario, Canada.
Virtual Introduction Session taught via Zoom: Wednesday 11/02 1pm-5pm (Central)
In-Person Class at KW Coffee Collective facility: Friday 11/11 and Saturday 11/12 from 9am-4pm (Eastern)
CLASS OUTLINE
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We have formatted this class to focus on specific coffees as a roaster would experience them. We’ll start at the cupping table and evaluate a green coffee for defects, then participate in a sample cupping. Based on what we discover about the quality and flavor of the green, we will form roast plans for profiles and begin to execute them on production roasters.
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Breakout sessions will focus on core roaster competencies like brewing and extraction theory, techniques for building pre-blends, and roasting coffees with different processing techniques. We’ll also discuss business strategies for managing inventory and minimizing waste in the roastery.
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By utilizing KW Coffee Collective’s twin MCR-10 Roasters, students will work in small groups to roast production sized batches of coffee. Collaborating with each other, students will develop roast plans, manipulate the digital control panel, and practice high-level machine control with different coffees.
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Safe and effective operation of your equipment requires an understanding of your machinery and the roasting process. We’ll talk through common scenarios that require immediate attention as well as ongoing strategies to keep your machinery in top operational form. We’ll outline for you our daily, monthly, quarterly care schedule and give you advice on developing your own plan to keep your roastery (and business) up and running.
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Over and over, we’ll return to the cup to evaluate the real output of our effort. We’ll experience the flavor, mouthfeel and body of all of our roasts but we’ll specifically investigate students’ roasts of the same green coffee render differently in the cup. We’ll review the role that cupping protocol plays in your roasting and give you practical advice on how to establish a solid cupping practice for yourself.
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KW Collective is a commercial roastery and shared-use roasting facility. Working in their space will allow you to become familiar with other tools and equipment that are necessary to operate a commercial roastery. Students will have a chance to see what kind of equipment and installation considerations they might need in their own roasting space.
Water for Coffee Workshop
Learn about the importance of water for your coffee brewing. This class will be lead by KWCC’s founder Ron, who has an impressive background in geology and water chemistry. In this class Ron will teach you about the basic chemistry involved in water and coffee extraction. Followed by testing the same coffee brewed with different waters and then we’ll finish off with you making your own concentrates for your DIY water at home.
Join us in the Coffee Lab!
Unit 110 - 50 Ottawa St. S
Kitchener, ON
Triangulation Cupping
This event is a good opportunity to improve your palate training, and gain some practice for if you ever decide to compete in Cup Tasters! During this event, you will also get a chance to connect with other people in the coffee community, trade coffees if you want, and perhaps taste new coffees or find new roasters! There will be 10 sets of 3 coffees. For each set, you have to identify which of the 3 is the odd one out.
We will be following the SCA Modified Cupping protocol.
The cupping will be held in the coffee lab at the Collective.
Where to find us
#110-50 Ottawa St. S, Kitchener ON
Up the staircase located in the parking lot opposite corner from City Cafe (Our sign is next to these stairs). Enter through the doors and follow the long hallway and we are the second last unit.
Beginner's Cupping Workshop
Learn the foundations of coffee cupping in this Beginner's Cupping Workshop. In the class, participants will be introduced to the SCA standard cupping protocols with a broad focus on identifying aroma, taste and body in coffees. Click the image to sign up!
Summer Cupping Showcase with Royal Coffee
Join us in a cupping event with Brandon from Royal coffee who will be showcasing a bunch of really fun summer coffees.
As members of the professional coffee community, your input, collaboration and participation is invaluable to us. We hope that you're available to join us in an open discussion about these seasonal coffees and other green sourcing related topics.
We hope you can make it!
BREWING WORKSHOP
In this workshop we will cover the basics of using brewers like the Hario V60, Chemex, and Aeropress in a fun and relaxed environment. We will discuss how factors like the dose, temperature, water, grind size and more all affect the taste of your brew. We take a hands-on approach where you get to do the brewing, share your coffee and talk about it with other home brewing enthusiasts and our qualified trainer. We will teach you to control the taste, strength and extraction of your coffee in the next brew. We want you to be able to confidently taste and evaluate your brew so that you can make delicious coffee at home everyday.
Water for Coffee Workshop
Learn about the importance of water for your coffee brewing. This class will be lead by KWCC’s founder Ron, who has an impressive background in geology and water chemistry. In this class Ron will teach you about the basic chemistry involved in water and coffee extraction. Followed by testing the same coffee brewed with different waters and then we’ll finish off with you making your own concentrates for your DIY water at home.
Join us in the Coffee Lab!
Unit 110 - 50 Ottawa St. S
Kitchener, ON
Identifying Roast Defects
Learn about common roast defects and how to address them in our next roasting workshop.
HOSTING EVENTS
Get creative with your corporate events or birthday celebrations by learning to roast your own coffee! Bring your team, family, or friends in for a roasting class and bring home your own fresh roasted coffee, or try some coffee cupping.
Contacts us to learn more!
KW Coffee Collective
Unit #110 - 50 Ottawa St. S., Kitchener ON