Why we do not charge
Because a customer who can taste the difference between a washed and a natural Konga is the customer we want, and because eight people around a table on a Saturday morning is the most enjoyable two hours of our week.
Free, every Saturday at 10:30, eight seats around the table. The single fastest way to learn what your palate actually notices.
Two hours, no equipment needed, no experience assumed.
Six bowls, six coffees, ground in front of you. First impressions before any water goes near them.
Water at 93°C, four minutes, then the smell that makes people book the next one before they leave.
Genuinely. The noise aerates the coffee across your palate. Everyone is embarrassed for about ninety seconds.
We write down what the table says, then reveal which coffee was which. Disagreement is the point.
Because a customer who can taste the difference between a washed and a natural Konga is the customer we want, and because eight people around a table on a Saturday morning is the most enjoyable two hours of our week.