Coffee cupping, single origins

A morning tasting single-origin coffees side by side — slurping, comparing, and learning to name what you’re tasting. No snobbery, just curiosity.

What to expect

We cup several coffees the way roasters do — smelling, tasting, and talking through what’s different. By the end you’ll taste things you didn’t notice an hour earlier.

The tasting

• Three to four single origins, side by side
• How to read a coffee — acidity, body, finish
• A simple brew method to take home

The space

A small roastery in Greenpoint, the smell of it doing half the work.

Your host

Sam roasts here and would happily talk about origin all day — but keeps it to an hour, mostly.

Good to know

Free, ten seats. Best on a fairly empty stomach. Caffeine — plan your afternoon accordingly.