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Are you curious about how to brew better espresso?
Do you want to understand what truly affects the taste in your cup?
We are inviting you to join our Espresso Course.
In this 2-hour course, you will gain an in-depth understanding of our approach to brewing espresso, combining theory with a practical, hands-on workflow. You’ll learn how different variables interact: the coffee itself, grind size, dose, distribution, tamping, extraction time and yield and how each decision shapes the final flavour.
We begin by brewing a well-extracted espresso for everyone to taste, establishing a sensory reference point. You will also taste less desirable extractions to understand the full flavour spectrum, from under-extracted to over-extracted, and learn how to recognise and correct them.
This course is primarily practical. You will work directly with the equipment, learning techniques that make espresso brewing approachable, repeatable and efficient. The goal is to give you the confidence and fundamental skills needed to consistently brew sweet, balanced and expressive espresso, whether at home or in a professional setting.
There will be a short break with refreshments and small bites, giving you time to recharge and reflect on the knowledge gained.
Location & Time:
Cafe&Bakery Mimosa
Itsenäisyydenkatu 11
14.3.2026 Sat. 10:00-12:00
Practical information:
– Duration: 2 hours
– Language: Finnish / English
– We reserve the right to cancel the course if fewer than 2 participants register
Would you like to come with a group? Are the dates advertised are not suitable for you? Please email hello@siemasu.coffee
Are you curious about how to brew better espresso?
Do you want to understand what truly affects the taste in your cup?
We are inviting you to join our Espresso Course.
In this 2-hour course, you will gain an in-depth understanding of our approach to brewing espresso, combining theory with a practical, hands-on workflow. You’ll learn how different variables interact: the coffee itself, grind size, dose, distribution, tamping, extraction time and yield and how each decision shapes the final flavour.
We begin by brewing a well-extracted espresso for everyone to taste, establishing a sensory reference point. You will also taste less desirable extractions to understand the full flavour spectrum, from under-extracted to over-extracted, and learn how to recognise and correct them.
This course is primarily practical. You will work directly with the equipment, learning techniques that make espresso brewing approachable, repeatable and efficient. The goal is to give you the confidence and fundamental skills needed to consistently brew sweet, balanced and expressive espresso, whether at home or in a professional setting.
There will be a short break with refreshments and small bites, giving you time to recharge and reflect on the knowledge gained.
Location & Time:
Cafe&Bakery Mimosa
Itsenäisyydenkatu 11
14.3.2026 Sat. 10:00-12:00
Practical information:
– Duration: 2 hours
– Language: Finnish / English
– We reserve the right to cancel the course if fewer than 2 participants register
Would you like to come with a group? Are the dates advertised are not suitable for you? Please email hello@siemasu.coffee
