Why is it that coffee produced by a barista at a cafe always tastes different than the same beans brewed at home?

It may be down to their years of training, but more likely it’s their ability to harness the principles of chemistry and physics. Coffee is unique among artisanal beverages in that the brewer plays a significant role in its quality at the point of consumption. 

You and up to five friends will join Upper School Science Teacher Jeremy Jacquot to learn about the process of, and science behind, making coffee in this 1-2 hour hands-on workshop. You will taste several types of beans and experiment with different brewing methods.