2026 Season

Community programs for serious home brewers

Structured challenges, recipe archive workshops and guided dial-in cohorts — designed for kitchen-counter baristas who want measurable improvement, not influencer hype.

Last updated 26 June 2026

Active programs

Pour-over challenge program with V60 and gooseneck kettle

Challenge 01

Filter Clarity Challenge — 2026 Season

Brew a single-origin filter coffee using any manual method — V60, Chemex, AeroPress or Kalita Wave. Document your full recipe including dose, water temperature, bloom ratio and total brew time. Submit a three-minute tasting video and scoring sheet using our five-attribute rubric: aroma, sweetness, acidity, body and aftertaste.

Entries close 15 August 2026. Moderators review submissions within five business days. Top-scoring recipes appear on the community leaderboard with full extraction notes visible to all members.

Forum recipe board with community brew submissions

Workshop

Recipe Archive Deep-Dive Series

Monthly virtual workshops where senior moderators walk through archived brew logs — explaining why a grind adjustment fixed channeling, how water chemistry shifted extraction yield, or why a slower pour improved clarity on a Kenyan AA lot. Each session includes live Q&A and downloadable recipe templates.

Next session: 12 July 2026 — "Dialling espresso with flat burrs vs conical burrs." Open to all registered members at no additional cost.

Recipe notebook desk setup for home barista documentation

Cohort

Espresso Dial-In Cohort — Summer 2026

An eight-week guided program for home baristas working toward consistent 18g-in / 36g-out shots. Weekly assignments cover puck prep, distribution, tamp pressure, pre-infusion timing and milk texturing basics. Participants share bottomless portafilter photos for moderator feedback.

Limited to 30 participants per cohort. Registration fee applies — contact us for current pricing and availability.

Brew challenge evaluation table with cupping setup

Ratings

Community Rating Sessions

Bi-monthly group sessions where members cup the same green lot using their own equipment and submit independent dot-rail scores. Sessions reveal how grinder type, water profile and brew ratio affect perceived sweetness and acidity — building calibration skills across the community.