Small classes at Hiritsu for home brewers, new baristas, and cafe teams who want practical fundamentals.
Where every Hiritsu barista begins. We start with the numbers that make coffee repeatable — dose, water, ratio, time — then put them to work across espresso and filter. You will taste the same coffee brewed three ways, learn why each cup differs, and leave with a simple recipe card you can trust at home or behind a bar.
For pourers who can already manage a heart and want real control. We slow the milk down: steam temperature, texture, and the timing of the pour. Expect repetition — tulips, rosettas, and inverted patterns, cup after cup — with side-by-side feedback until the pattern you pour is the pattern you planned.
An unhurried session built around the pour-over. Grind size, bloom, pouring rhythm and water temperature — we adjust one variable at a time and taste what changes. You will build a V60 recipe around your favourite Hiritsu bean and learn to keep it in ratio, brew after brew.
We keep classes small and practical, so every participant can touch the tools, taste the changes, and repeat the process.
Johor Bahru, Malaysia
Johor Bahru, Malaysia
Hiritsu Coffee Roastery
Dab Hand
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