United Technical School successfully organized a coffee workshop focused on Home Brewing and Coffee Processing Methods, designed to help participants experience how brewing styles, equipment, and processing techniques influence flavour, aroma, and the overall coffee profile. Held on November 21, 2025, the workshop brought together enthusiastic participants eager to explore the craftsmanship behind a great cup of coffee. Through guided tasting sessions and practical brewing exercises, attendees learned how small changes in technique can completely transform their coffee experience.
Understanding Home Brewing
Home brewing has become increasingly popular as more people discover the joy of preparing specialty coffee at home. At its core, home brewing involves using simple, accessible tools to extract the best flavours from coffee beans.
The workshop emphasized that home brewing is not just about making coffee—it’s about understanding and appreciating the science and art behind every cup.
Popular Home Brewing Tools Used in the Workshop
To give participants a range of experiences, the workshop featured three popular brewing tools, each offering a distinct flavour profile and brewing style.
1. V60
The V60 is a widely used pour-over brewer known for producing a clean, bright, and aromatic cup. With its cone-shaped design and paper filter, the V60 encourages precise pouring, making it ideal for showcasing nuanced flavour notes. Participants enjoyed experimenting with different pouring techniques to discover how flow rate influences extraction and taste.
2. AeroPress
The AeroPress is a versatile, portable brewing tool that uses gentle pressure to extract coffee. It produces a smooth, full-bodied, low-bitterness cup, making it ideal for both beginners and professional baristas. Because it is quick to brew and easy to clean, the AeroPress became a favourite among participants who enjoyed its forgiving nature and consistent results.
3. Hario Switch
The Hario Switch blends immersion and drip brewing into one innovative device. It allows coffee to steep before being released through a filter, producing a more rounded, balanced cup with enhanced body. Participants were surprised by how effortlessly the Switch delivered consistent results, making it perfect for those new to specialty brewing.
Also read: How to Become a Professional Chef? A Step-by-Step Guide
Common Equipment Used for Home Brewing
The workshop featured four distinct coffees, each processed in a different way to highlight how post-harvest methods influence taste. These coffees, sourced from Taplejung and Kaski, represented some of Nepal’s finest regional flavours.
1. Natural Process
In the natural process, whole coffee cherries are dried with the fruit intact. This method leads to fruity, sweet, and often wine-like notes. Taplejung’s naturally processed coffees are particularly known for their complexity, showcasing vibrant red fruit flavours and a rich aroma.
2. Natural Anaerobic
Anaerobic processing involves fermenting coffee cherries in sealed, oxygen-free tanks. This controlled environment produces intense, exotic flavour profiles with heightened sweetness and aromatic depth. Participants found this coffee especially unique, appreciating its bold, adventurous character.
3. Washed Process
Washed coffees are processed by removing the fruit before drying, resulting in a clean, light, and crisp cup. Coffees from Kaski are known for their clarity, floral notes, and bright acidity. This processing method allows the original characteristics to shine through clearly, unaffected by fruit fermentation.
4. Honey Process
In the honey process, some of the sticky mucilage remains on the beans during drying. This produces a sweet, syrupy cup with medium acidity and balanced body. Participants enjoyed the honey-processed coffee for its smoothness and subtle sweetness.
Brewing & Tasting Experience
One of the highlights of the workshop was the hands-on tasting session, where participants brewed each of the four coffees using both the Hario Switch and AeroPress. This side-by-side comparison allowed them to explore how brewing equipment affects extraction and flavour.
- AeroPress brews tended to produce a rounder, fuller cup with pronounced sweetness.
- Hario Switch brews delivered a balanced, structured flavour profile with enhanced clarity.
Participants learned to evaluate:
- How heavy or light the coffee feels in the mouth
- The brightness or sharpness of flavours
- Sweetness: Natural sugar-like qualities
- Flavour Notes: Fruity, floral, chocolatey, and more
Guided by the facilitator, attendees practiced identifying flavour nuances, comparing textures, and articulating tasting impressions—key skills in specialty coffee appreciation.
Conclusion
The workshop served as an engaging learning experience for everyone involved. Participants not only gained practical brewing skills but also developed a deeper appreciation for the craftsmanship that goes into producing a quality cup of coffee. By experimenting with various equipment, processing methods, and flavour profiles, they left with a richer understanding of the complexities of specialty coffee.
United Technical School remains committed to offering hands-on, skill-focused programs that expose learners to industry-relevant techniques and skills. This workshop reinforced the school’s dedication to providing experiential education that blends knowledge with creativity and craftsmanship.
