About this class
Good brewing habits get you consistency. Understanding extraction theory gets you control.
This session is for people who already know their way around a brewer and want to go further — into the science of what is actually happening in the cup, and how to shape it deliberately. You will work with a refractometer, develop your own recipes, and taste the difference between choices you have been making by instinct and choices you now make on purpose. All coffees are sourced from Zermatt Kaffée — roasted on-site by Marian, which means what you are tasting and measuring has a direct line back to the person teaching you.
What you'll learn
- Extraction theory: what dissolves, when, and why it matters
- TDS measurement and refractometry as practical brewing tools, not just theory
- How to develop and document a repeatable brew recipe you can actually replicate
- Single origin vs. blend — how to adapt your approach to the coffee, not the other way around
- Advanced brew control: adjusting grind, temperature, agitation, and pour in response to what you taste
Session details
Duration: 3.5 hours
Group size: Maximum 6 guests
Location: The Private Chef venue, Zermatt
Includes: All brewing equipment and measurement tools, Zermatt Kaffée specialty coffees, printed recipe cards, Alpine chocolate pairing
Prerequisites: Atmospheric Brewing Foundation or equivalent hands-on experience with manual brewing methods.
How to book
- Brew & Taste — Full group works through the session together. CHF 185 per person.
- Brew & Host — One or two people take the class (CHF 185 per person). Additional guests join for the final cupping (CHF 95 per person). Note the number in your booking message.
- Watch & Taste — Marian demonstrates and guides throughout while guests observe, taste, and ask questions. Up to 8 guests. CHF 95 per person.
Come with a brewing problem you have been trying to solve. The format has room for that kind of work.
This product may be eligible for a deposit payment.