Past and Future Classes
Discover our offerings. Don't see what you want? Send us a message for custom or private classes!
Prior Class
Home Espresso ft. Fellow S1
w/ Brianna Berry
We've teamed up with Fellow to teach you the best practices for espresso making, milk steaming, and troubleshooting coffee at home!
Prior Class
Professional Barista - Level 1
w/ Brianna Berry
Learn the value of coffee, improve your dial-ins, and take home industry standard technical coffee, milk, & service skills. Great for both beginners and experienced cafe workers.
Coming Soon
Coffee Cupping
TBD
Explore our offerings, develop your palate, and learn professional coffee tasting techniques.
Coming Soon
Coffee Processing
TBD
Washed? Thermal Shock? Natural?
Coferment? Learn more about how green coffee is prepared at origin and how it shapes quality, acidity, sweetness, flavor, and even brewing techniques.
Coming Soon
Latte Art Foundations
TBD
Creating beautiful latte art designs requires some foundational skills.
Hone in on your milk steaming skills & learn techniques for pouring patterns.
Coming Soon
Intro to Coffee: Seed to Cup
Where does coffee come from? How did it get here? What does it take to make an incredible cup? Sip along and discover the journey. Great for large groups!
Brew Guides
Great beans are just the first step and we've got that covered. Good brews, however, require a bit of trial and error. We encourage you to experiment with different methodologies. Here are some base recipes just to get you started.
V60
& other conical brew methods
Single Serving (~10oz)
Coffee: 20g
Water Weight: 320g
Water Type: Third Wave
Temp: 205F
Time: ~3:30
Prep
- Heat filtered water
- Rinse and pre-heat brewer
- Dump pre-heat water
- Grind coffee, add, and level
Brew
- 1st pour: quickly and completely saturate entire bed with high pour; 60g
- Wait 45 seconds for bloom
- 2nd pour: @45 sec Slowly add water (5 ml/sec) until weight is 220g (total)
- Final pour: @1:45 Slowly add water (5 ml/sec) until weight is 320g (total)
- Drip until complete: 3:15-3:30
Adjust grind setting coarser for faster brewing/less bitterness or finer for slower brewing/less sourness
Kalita Wave 185
& other flat bottom brewers
Single Serving (~12oz)
Coffee: 23g
Water Weight: 370g
Water Type: Third Wave
Temp: 205F
Time: 3:30-3:45
Prep
- Heat filtered water
- Rinse and pre-heat brewer
- Dump pre-heat water
- Grind coffee, add, and level
Brew
- 1st pour: quickly and completely saturate entire bed with high pour; 50-60g
- Wait 45 seconds for bloom
- 2nd pour: @ 45 sec Slowly add water (3 ml/sec) until weight is 170g
- 3rd pour: @ 1:20 Slowly add water (3 ml/sec) until weight is 270g
- Final pour @ 2:10 until weight is 370g
- Drip until complete @ 3:30
Adjust grind setting coarser for faster brewing/less bitterness or finer for slower brewing/less sourness
Espresso
A double shot with a 1:2.5 Ratio
Ixlama Guatemala
Coffee Dose: 17g
Yield: 42g (~1.5 oz)
Time: 28-32 sec
Water Type: Third Wave Espresso Pack
Steps
- Ensure portafilter basket is dry and hot
- Weigh ground coffee into basket (-/+ .2 grams)
- Evenly distribute and level grounds across basket
- Tamp grounds down in one even, level motion
- Immediately brew & observe
- Stop shot at correct yield
Adjust grind setting coarser for less drying/bitterness or finer for less sourness. Note that dose and yield can vary, dependent on your particular basket size for your machine. Multiple 2.5 by whatever your coffee weight is to discover yield for a similar strength espresso.
Pro tips: experiment heavily & adjust only one variable at a time
French Press
Immersion Brewing
For Sharing (~32oz)
Coffee: 50g
Water Weight: 750g
Water Type: Third Wave
Temp: 205F
Time: ~7 min
Prep
- Heat filtered water
- Pre-heat brewer
- Dump pre-heat water
- Grind coffee, add, and level
Brew
- 1st Pour: pour 150g of water (or enough to cover grounds completely)
- Immediately stir to saturate all grounds
- Wait 45 seconds
- 2nd pour: fill with remaining 600g of water with a steady flow
- Stir or swirl gently to incorporate all water and coffee
- At 7:00 min, press & serve.
Adjust steep time longer for sour/acidic coffee and shorter for bitter/ashy coffee
Cold Brew
Home Toddy or French Press Method
If you make this at home:
- Coffee: Heavyweight
- Dose: 10 oz (283g)
- Cold Water: 2 L (2000g) - split into two 1L portions
- Brew Device: Toddy/French Press
In Toddy:
- wet the paper filter and place at bottom of system inside
- Insert the rubber cork from the bottom of the outside for easy access later
- add coarsely ground coffee
- add 1L water
- stir to evenly saturate
- add final liter of water
- check back after 30 minutes to do a final stir, incorporating coffee crust formation
- steep 6-24 hours (Can be out on the counter in a cool environment. Refrigerated generally requires 10+ hr steeping)
- Remove grounds and enjoy diluted with water at your desired strength!
For 32 oz French Press:
- Add 4.5 oz (128g) coarsely ground coffee to press
- Fill to top with water
- Follow same steeping instructions
- Strain & enjoy at desired dilution
Tip: For different size French Press, take Press Oz. size and divide that number by 7 to find desired Coffee Oz. portion. You can multiply coffee oz. portion by 28.35 to find the approx. weight in grams.
If you skip it all and let us make it:
- We sell precision-brewed espresso-strength concentrate (10x the strength of cold brew concentrate in the grocery store) and ready to drink cold brew by the 1/2 gallon in refillable growlers. The concentrate is not only superior in cocktails and mocktails; it is also incredibly smooth when diluted to drinking strength! Ready-to-drink is available in all stores by the growler. Concentrate available on request. Contact michael@secondstatecoffee.com for inquiries!
Don't get second rate training, get Second State
Why invest in amazing spaces, designs, equipment, and coffee beans without investing in what really matters: the people?
Whether you're a home espresso enthusiast looking for a better understanding of your brews, a new shop owner who wants to serve coffee that actually stands out, a leader who understands the value of a consistent and knowledgeable team, or a passionate barista who wants to upgrade their resume, Second State has you covered with quality education and training.
As we complete construction of a new lab and training space, please don't hesistate to reach out to brianna@secondstatecoffee.com for private classes - we are hosting 1 to 2 custom in-home or in-shop (after hours) courses a month.
Our Instructors
Brianna Berry
Professional Educator. Zagat 30 Under 30 for her own beverage program. Freelance Consultant. Coffee Competition Coach & Judge. Published Writer. Hospitality Veteran. Certifications in Brewing, Barista, Roasting, Green Buying, Water, & more!
Josiah Jennings
Avid Home Brewing Enthusiast. Shop Manager. Coffee steps of service perfectionist. Future pro latte artist. Second State Certified Barista & Barista Trainer
Stephan Jacobsen
Q-Grader. CVA Certified. Production Roaster. Experienced Manager, Leader, and Barista. Second State Certified Barista & Barista Trainer. Lover of Systems, Research, and Science.
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