{"title":"Coffee Workshop","description":"\u003cp\u003eHands-on coffee workshops at our roastery, run in partnership with IdCoffeeLab. Three-hour sessions in small groups covering brewing, cupping and roasting, taught on the same equipment we use every day. No experience required, just an interest in understanding what ends up in the cup.\u003c\/p\u003e","products":[{"product_id":"taller-home-barista-filter-espresso","title":"Workshop: Home Barista, Filter \u0026 Espresso (3 November 2026)","description":"\u003cp\u003eMost of what decides whether a cup tastes good happens in the last three minutes, at home, with a grinder and some water. This session is about those three minutes.\u003c\/p\u003e\u003cp\u003eThree hours at our roastery, brewing side by side. We look at how grind size, dose, water and time change the same coffee, and then you practise on filter and on espresso until the difference is something you can taste rather than something you have read about. You don't need any experience, and you don't need to own a machine. You'll leave knowing what to change when the cup isn't right.\u003c\/p\u003e\u003cp\u003eLed by Josiana, an SCA certified coffee professional and founder of IdCoffeeLab.\u003c\/p\u003e","brand":"ROS Coffee","offers":[{"title":"Default Title","offer_id":58615490249078,"sku":"ROS-TALLER-BARISTA-261103","price":120.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0912\/5996\/1718\/files\/3_54e4f6a8-a05f-4e80-9944-1434f6eb9d9e.png?v=1788678639"},{"product_id":"taller-coffee-cupping","title":"Workshop: Cupping \u0026 Sensory (4 November 2026)","description":"\u003cp\u003eCupping is how the industry tastes coffee: the same grind, the same water, the same time, so the only thing left to compare is the coffee itself. It's also the fastest way there is to train a palate.\u003c\/p\u003e\u003cp\u003eThree hours at our roastery, tasting side by side. We set up the table, break the crust and work through the coffees together, putting names to things you're already tasting. There's no right answer to defend here. Everyone at the table tastes a little differently, and that turns out to be the interesting part.\u003c\/p\u003e\u003cp\u003eLed by Josiana, an SCA certified coffee professional and founder of IdCoffeeLab.\u003c\/p\u003e","brand":"ROS Coffee","offers":[{"title":"Default Title","offer_id":58615676666230,"sku":"ROS-TALLER-CATA-261104","price":120.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0912\/5996\/1718\/files\/2_c4f98e11-43c3-4326-881f-508f2cac01a6.png?v=1788678612"},{"product_id":"taller-coffee-roasting","title":"Workshop: Introduction to Coffee Roasting (5 November 2026)","description":"\u003cp\u003eRoasting is where green coffee becomes something you can drink, and where most of its potential is either found or lost. This session is a first look at what happens inside the drum.\u003c\/p\u003e\u003cp\u003eThree hours at our roastery, on the machine we roast on every week. We follow a batch from charge to drop, watch the curve as it develops, then cup what we roasted against the same coffee roasted differently. Three hours won't make anyone a roaster. What it will do is show you what the roaster is actually looking at, and why.\u003c\/p\u003e\u003cp\u003eLed by Josiana, an SCA certified coffee professional and founder of IdCoffeeLab.\u003c\/p\u003e","brand":"ROS Coffee","offers":[{"title":"Default Title","offer_id":58615712317814,"sku":"ROS-TALLER-TUESTE-261105","price":120.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0912\/5996\/1718\/files\/1_c8633cf5-7e54-4fec-92c5-2eaa080e962d.png?v=1788678586"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0912\/5996\/1718\/collections\/Logo_-_Build.png?v=1788595249","url":"https:\/\/roscoffee.es\/collections\/taller.oembed","provider":"ROS Coffee","version":"1.0","type":"link"}