Workshop Description: Many coffee drinkers use the word strong to describe what they like in espresso, but strength is only one part of a much bigger story. In this interactive tasting workshop, we’ll explore the critical and often misunderstood difference between strength and extraction quality. Through guided tastings and intentionally varied espresso shots, participants will learn how brew ratios, grind size, and temperature influence both intensity and flavor clarity.
We’ll begin by clarifying what strength truly means in espresso: the concentration of dissolved coffee in the final shot. From there, we’ll dive into extraction, how much of the coffee’s soluble material is pulled during brewing, and how under-extracted, balanced, and over-extracted espresso presents itself on the palate. By tasting contrast shots that isolate these variables, participants will build a clearer sensory vocabulary to identify cleanliness, acidity, sweetness, body, and finish with greater confidence.
Whether you’re a barista looking to sharpen your dialing-in skills or a coffee enthusiast curious about why some shots taste vibrant and balanced while others feel harsh or hollow, this workshop will provide practical tools to diagnose espresso and make intentional, repeatable adjustments behind the bar. Come ready to taste, compare, and better understand what’s really happening in your cup.
Learning Objectives
1. Clarify Strength vs. Extraction in Espresso
Help participants understand the distinction between espresso strength (brew ratio and concentration) and extraction (how much flavor is dissolved), and how each variable impacts the final shot.
2. Develop Espresso-Specific Sensory Awareness
Strengthen participants’ ability to taste and identify sensory cues associated with under-extracted, balanced, and over-extracted espresso.
3. Translate Taste Into Actionable Adjustments
Equip attendees with practical tools to connect what they taste to specific, repeatable adjustments such as dose amount, grind size, and yield.
4. Foster Confidence, Curiosity, and Dialogue
Create an engaging, supportive environment where participants feel comfortable asking questions, comparing shots, and deepening their understanding of espresso through shared sensory experience.
Note: This workshop will use espresso as the brew method to explore these principles, but the content covered can be applied to all coffee brewing methods.
Date: Saturday, April 11, 2026
Time: 1:30 p.m. - 4:30 p.m.
Room Number: 32 AB
Category: Brewing
REGISTRATION FEES:
EARLY BIRD Regular* - $250
EARLY BIRD Paid Member* - $210
Regular - $275
Paid Member - $230
*Early Bird pricing ends March 1, 2026
Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Emma Isabel
Learning & Development
Emma Isabel is the Regional Trainer for Southern California and Las Vegas at Blue Bottle Coffee, supporting barista and leadership development through intentional training, facilitation, and mentorship. Her work spans multiple markets and new cafe openings, helping teams build strong foundations and sustainable practices. She began her career in 2010 at Tierra Mia Coffee, gaining early experience with a rapidly expanding independent Latino brand. Since then, she has been passionate about engaging baristas at every stage of their careers and bridging the gap between making coffee and becoming a true coffee professional in ways that feel fun, authentic, and empowering.