【The Timing】Brewing Workshop

Brewing Workshop – October 21

Yuta, Founder of Oasis Coffee Roasters

2025 TBrC Champion | 2023 TBrC Runner-Up | 2022 TBrC 4th Place

Hello, this is Yuta.

We’ll be hosting a Brewing Workshop on October 21!

This workshop is a special one for me. After five years of competition, I’m deeply grateful for this year’s results, which validated many of the brewing ideas and concepts we’ve been discussing over time.

In recent months, we’ve been exploring the concept of horizontal and vertical extraction, which has also been the core of my approach on the competition stage. This year, under this framework, we’ve further connected time with sensory perception in brewing.

By understanding the relationship between liquid and space during extraction, we developed a teaching model based on three spatial stages: A1, A2, and A3. Combined with what to observe at every moment during the process,

we’ll guide you through how to use pouring techniques at different brewing phases — early, middle, and late — to capture the desired flavor compounds.

If you’re eager to deepen your understanding of extraction, we’d love to have you join us!

Workshop Structure

This course is divided into two sessions:

Session 1: 10:00 – 12:30

• Understanding theory and sensory training

Session 2: 13:30 – 16:30

• Hands-on group practice to strengthen individual brewing skills

Registration Options

[Option A] Session 1 — 10:00–12:30

Fee: NTD 4,800

[Option B] Session 2 — 13:30–16:30

Fee: NTD 4,800

(Participation in Session 1 required)

[Option C] Session 1 + Session 2

Fee: NTD 9,600

(Includes lunch and one complimentary bag of U-Series coffee)

Location：Oasis Roasting Lab

No. 15, Lane 14, Section 7, Zhongshan North Road, Shilin District, Taipei

Workshop Content

Session 1 – 10:00–12:30

• Aligning sensory and extraction understanding
• Horizontal and vertical thinking in brewing
• Understanding time points in the process
• Grinder comparison and application (FM “Sewing Machine” vs Weber EG-1)
• Exploring acidity and sweetness
• Learning to make real-time decisions during brewing

Session 2 – 13:30–16:30

• Group training
• Understanding your own brewing equipment
• Understanding your water flow and pouring control
• Practicing correct adjustment strategies

Notes & Policies

• The workshop will be canceled if fewer than 5 participants register for a single session.
• Cancellations made more than 3 days before the event will be refunded minus a NTD 200 administration fee.
• Cancellations made within 3 days of the event are non-refundable.