Reserve a seat

$33 PEN 112.00 per person

Duration 1 HOUR
Location Cusco City · Calle Santa Teresa next to Sta. Teresa 385
Level All Levels

Pick a date

Purple days are open · empty sessions close 12 hours before · fills until 1 hour before · Sundays closed

Pick a highlighted day, then a time.

Empty sessions start at 2 guests. Maximum 6 per session.

Need a private time? WhatsApp +51 913 779 574

Urban Workshops • 1 HOUR

Cusco City · Calle Santa Teresa next to Sta. Teresa 385

Brew Your Own

Overview

Hands-on hour on the brew bar. We explain how light roast and more developed roast need different water and grind, lock a ratio, and hand you a written recipe. You brew your own cup, we watch the pour and adjust together, then you brew a second time so your technique is better when you leave.

Materials included

We set the table. You don't bring anything.

  • Napkins
  • Water for brewing
  • Bottled water
  • Filters
  • Coffee
  • Snacks
  • Paper towels
what you get
  • 1. Written brew recipe
  • 2. V60 or the day’s brewer
  • 3. Coffee to brew and to take notes on
TAKE HOME
  • + SCA flavor wheel
  • + Recipe cards
Meeting point Open in Google Maps

Cusco City · Calle Santa Teresa · next to Sta. Teresa 385

Syllabus & Timeline

Roast & ratio: 15 min
details
light vs developed — water, grind, and your written recipe
Why a light roast and a more developed roast need different extraction. We set grind, water temperature, and ratio, then give you a recipe card to follow on the bar.
You brew: 25 min
details
prepare your own cup from that recipe
You take the brewer, dose, and pour. We coach timing, bloom, and pour pattern while you make the cup yourself — this is the hour where you work the bar, not us.
Technique: 20 min
details
second pass — improve pour, timing, and what to change at home
You brew again with adjustments. We compare both cups and leave you with clear notes on what to change when you brew at home or in a hotel.

ARCHIVE DOSSIER

Brew Your Own photo
Brew Your Own photo
Brew Your Own photo

GUEST RECIPE CARDS

Take-home brew cards from the Cusco Coffee Lab — V60 pour-over and inverted AeroPress. Open the dropdown to view them on the page, or print / save as PDF.

V60 + AeroPress cards SYS.CUSCO · PB-W1-RECIPES
Brew
Parameters

SYS.CUSCO

Water: Ideal PPM 120–150

Water Chem

[SCA standards]

Ca: 68 ppm   Na: 10 ppm

Mg: 15 ppm   K: <10 ppm

v60
pour-
over.

93°C Temp

Grind : 600–800 µm

15g dose mass,

02m total time.

A clean, paper-filtered drip method highlighting acidity and floral notes. Pour in concentric circles, avoiding the paper edges.

  1. 0:00 → Bloom 45g
  2. 0:45 → Pour to 150g
  3. 1:15 → Pour to 250g (Center)
  4. 2:30 → Drawdown complete.

Purple Bean Labs

[ Scissor line / cut here ]

aero
press
inv.

90°C Temp

Grind : 500–700 µm

18g dose mass,

90s total time.

A heavy-bodied immersion that forcefully extracts the inherent sweetness of the cherry. Invert the brewer. Control the pressure. Command the cup.

  1. 0:00 → Add coffee. Pour 200g.
  2. 0:15 → Stir 3×. Attach filter.
  3. 1:15 → Flip onto vessel.
  4. 1:30 → Plunge gently (30s).

Purple Bean Labs

SYS_DOC: PB-W1-RECIPES   X: 45 Y: 92

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Cusco

Green · farm trail