Places are limited. Sign up in the shop or by email. events@nivo.coffee
Public cuppings and guest roaster tastings are free.
Workshops and competition rounds are paid.
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Public Cupping: New Coffees
6.06 , 18:30
Three new arrivals hit the table: a washed Yirgacheffe, a honey-processed Huila, a Rwandan Bourbon. Ten cups, ten spoons. Taste them side by side, tell us which one wins, take home a bag.
Guest Roaster Session: Kenya & Ethiopia
15.06 , 10:00
A Warsaw-based roaster walks two lots from green bean to cup: a Kenyan AA and an Ethiopian natural. Short talk on roast curves, then a light-vs-medium tasting on the same coffee.
Home Brewing: Filter Basics
27.06 , 17:00
Same beans, three pours. We change one variable at a time: grind size, bloom timing, pour rate, so you hear the difference instead of guessing at it. Bring your own dripper or use ours.
Public Cupping: Natural Process
6.07 , 18:30
Three natural-processed lots, three fermentation methods: extended dry, anaerobic, sun-dried patio. Same process name, different cup every time. Come find out why.
Barista Workshop: Espresso Workflow
12.07 , 10:00
Same grinder, same water, same 20g dose. Three judges score aroma, balance, finish. Winner takes home that week's roast.
Small Coffee Competition: Brew Round
28.07 , 11:00
Same grinder, same water, same 20g dose. Three judges score aroma, balance, finish. Winner takes home that week's roast.
Latte Art Throwdown
8.08 , 18:00
Steam, pour, repeat. Six baristas, two minutes each, one cup on the line. Crowd votes on symmetry and contrast, judges break the tie. Loser buys the winner a bag of beans.
Origin Talk: Coffee Belt Basics
20.08 , 19:00
Why altitude changes acidity, why volcanic soil shows up in the cup, why a Sumatra tastes nothing like a Brazil. No jargon, just the map and the beans that back it up.
Decaf Deep Dive
5.09 , 18:30
Swiss Water process versus sugarcane process, tasted blind. Most people can't tell decaf from regular in this lineup. Come prove yourself wrong.
Public Cupping: New Coffees
6.06 , 18:30
Three new arrivals hit the table: a washed Yirgacheffe, a honey-processed Huila, a Rwandan Bourbon. Ten cups, ten spoons. Taste them side by side, tell us which one wins, take home a bag.
Guest Roaster Session: Kenya & Ethiopia
15.06 , 10:00
A Warsaw-based roaster walks two lots from green bean to cup: a Kenyan AA and an Ethiopian natural. Short talk on roast curves, then a light-vs-medium tasting on the same coffee.
Home Brewing: Filter Basics
27.06 , 17:00
Same beans, three pours. We change one variable at a time: grind size, bloom timing, pour rate, so you hear the difference instead of guessing at it. Bring your own dripper or use ours.
Public Cupping: Natural Process
6.07 , 18:30
Three natural-processed lots, three fermentation methods: extended dry, anaerobic, sun-dried patio. Same process name, different cup every time. Come find out why.
Barista Workshop: Espresso Workflow
12.07 , 10:00
Same grinder, same water, same 20g dose. Three judges score aroma, balance, finish. Winner takes home that week's roast.
Small Coffee Competition: Brew Round
28.07 , 11:00
Same grinder, same water, same 20g dose. Three judges score aroma, balance, finish. Winner takes home that week's roast.
Latte Art Throwdown
8.08 , 18:00
Steam, pour, repeat. Six baristas, two minutes each, one cup on the line. Crowd votes on symmetry and contrast, judges break the tie. Loser buys the winner a bag of beans.
Origin Talk: Coffee Belt Basics
20.08 , 19:00
Why altitude changes acidity, why volcanic soil shows up in the cup, why a Sumatra tastes nothing like a Brazil. No jargon, just the map and the beans that back it up.
Decaf Deep Dive
5.09 , 18:30
Swiss Water process versus sugarcane process, tasted blind. Most people can't tell decaf from regular in this lineup. Come prove yourself wrong.
Public Cupping: New Coffees
6.06 , 18:30
Three new arrivals hit the table: a washed Yirgacheffe, a honey-processed Huila, a Rwandan Bourbon. Ten cups, ten spoons. Taste them side by side, tell us which one wins, take home a bag.
Guest Roaster Session: Kenya & Ethiopia
15.06 , 10:00
A Warsaw-based roaster walks two lots from green bean to cup: a Kenyan AA and an Ethiopian natural. Short talk on roast curves, then a light-vs-medium tasting on the same coffee.
Home Brewing: Filter Basics
27.06 , 17:00
Same beans, three pours. We change one variable at a time: grind size, bloom timing, pour rate, so you hear the difference instead of guessing at it. Bring your own dripper or use ours.
Public Cupping: Natural Process
6.07 , 18:30
Three natural-processed lots, three fermentation methods: extended dry, anaerobic, sun-dried patio. Same process name, different cup every time. Come find out why.
Barista Workshop: Espresso Workflow
12.07 , 10:00
Same grinder, same water, same 20g dose. Three judges score aroma, balance, finish. Winner takes home that week's roast.
Small Coffee Competition: Brew Round
28.07 , 11:00
Same grinder, same water, same 20g dose. Three judges score aroma, balance, finish. Winner takes home that week's roast.
Latte Art Throwdown
8.08 , 18:00
Steam, pour, repeat. Six baristas, two minutes each, one cup on the line. Crowd votes on symmetry and contrast, judges break the tie. Loser buys the winner a bag of beans.
Origin Talk: Coffee Belt Basics
20.08 , 19:00
Why altitude changes acidity, why volcanic soil shows up in the cup, why a Sumatra tastes nothing like a Brazil. No jargon, just the map and the beans that back it up.
Decaf Deep Dive
5.09 , 18:30
Swiss Water process versus sugarcane process, tasted blind. Most people can't tell decaf from regular in this lineup. Come prove yourself wrong.
Places are limited. Sign up in the shop or by email. events@nivo.coffee
Public cuppings and guest roaster tastings are free.
Workshops and competition rounds are paid.