Cookies! They are not just something we eat.
Passionate about getting people to drink and appreciate good coffee (like a true Colombian!), Leandro is a third generation coffee producer, taster and barista. He is excited to help people learn to buy, prepare, and enjoy the best coffee every day. Leandro grew on a coffee farm in Vivíh, in the south of Colombia and went on to open his own coffee company in the historic center of Bogotá. During this online coffee workshop, Leandro will start by giving you an introduction to Colombian coffee culture and history as well as to a few specialty coffees around the world. Next, you will learn to prepare coffee using two different extraction methods as well as the traditional Colombian tinto campesino. You will end your class with an appreciation for the taste and aromas of coffee, 3 tips and tricks for buying coffee and making good coffee at home like an expert, and how to differentiate a good coffee from a bad one regardless of where in the world you live. Here are the different coffee extraction methods Leandro teaches: Chemex, V60, French Press, Japanese Syphon and Aeropress. Please choose any two that you would like to learn. The class is aimed at non-professional coffee lovers who want to learn how to enjoy coffee at home.
Learn to appreciate and make coffee at home from a Colombian coffee expert
You will learn to prepare coffee using two different extraction methods. You can choose from the following options: Chemex, V60, French Press, Japanese Syphon and aeropress
Scheduled mutually at your convenience (host lives in Bogota, Colombia (GMT-5))
Recipes and ingredients list will be emailed in advance of class
Travel from your own home and learn Colombian coffee traditions!
You will need the coffee maker(s) you want to learn to use, a wine glass, a glass cup that can withstand heat, and a porcelain cup
What will you cook together
Coffee prepared using two different extraction methods
Tinto campesino, traditional Colombian peasant coffee
IngredientsSee Full Ingredient List
Ground coffee (20 g coarse ground coffee for French Press option; 30 g medium ground coffee for Chemex or V60 options; or 30 g fine ground coffee for the Japanese syphon or Aeropress options)
Medium roasted ground coffee or beans (for Tinto campesino)
2 1/2 tsp (12 g) cane sugar (or to taste)
A pinch of cinnamon powder
Online Class Reviews
$50 initial guest
+ $30 each additional screen
HOW IT WORKS
Submit your request and payment and receive confirmation details and recipe (typically within 48 hours)
Meet your host online at your agreed time for your private cooking lesson!