The GS L2 Brewing Practical Course is an advanced hands-on coffee brewing program designed for students who want to move beyond basic pour-over techniques and develop greater control over brewing variables, flavor, and recipe design.
This course is especially suitable for future café owners, coffee professionals, and serious coffee learners who want to develop practical brewing skills that can be applied in a professional coffee environment.
Over four weeks, students will explore the relationship between roast level, grind size, blooming, pouring technique, water level, dripper design, extraction, and sensory results.
Each session combines:
Instructor Demonstration → Hands-On Practice → Tasting → Analysis → Adjustment
Location: Green Stone Coffee Academy, Taipei
Address:
10F-10, No. 68, Sec. 4, Ren’ai Rd., Taipei, Taiwan
Instructor: Robert Huang
Total Training: 12 Hours
Course Schedule:
4 sessions over approximately 4 weeks
Practice between sessions is recommended to develop consistency and brewing control.
This course is recommended for students who:
1-on-2 Training: NT$17,500 per person (Local Student)
Private 1-on-1 Training: NT$25,500 per person (Local Student)
1-on-1 English Course: NT$40,000 per person
The English program can be arranged over 4–5 days, depending on the student's learning needs and schedule.
This option is particularly suitable for international students visiting Taiwan who would like to complete an intensive professional coffee brewing program in Taipei.
Build a deeper understanding of coffee before designing a brewing recipe.
Topics include:
The instructor will demonstrate each technique before students begin hands-on practice.
Learn how to design and control the structure of a pour-over recipe.
Topics include:
Students will taste and compare different brewing results to understand how technique changes the cup.
Explore how different stages of pouring contribute to extraction and flavor development.
Topics include:
Students will practice repeatedly and learn to connect brewing technique with sensory results.
The final session integrates the techniques developed throughout the course.
Topics include:
Students are required to complete a final practical brewing test.
After successfully completing the course and passing the assessment, students will receive the:
Students will practice with a range of professional brewing and evaluation equipment, including:
Using different drippers, grinders, and measurement tools allows students to understand brewing through both sensory evaluation and measurable extraction variables.
Developing consistent pour-over skills requires practice.
After completing the course, students may also join Green Stone Coffee Academy's regular pour-over practice sessions, held twice a month on selected weekdays and weekends.
These practice sessions provide an opportunity to continue refining techniques, improve consistency, and exchange brewing ideas with other coffee learners.
Please contact Instructor Robert for practice-session information.
Green Stone Coffee Academy offers small-group and private coffee training with flexible scheduling.
Contact us through our official LINE account to discuss available dates and course arrangements.
Official LINE: @pnc6087g
Account Name: 嵩林文創有限公司
Bank: CTBC Bank (822)
Account Number: 152540240744
The only official LINE account for Green Stone Coffee Academy is @pnc6087g.
If you receive course information or payment requests from unknown individuals or unofficial groups, please contact us directly to verify the information before making any payment.
Phone: +886-2-8771-7570
Email: glorycarton@gmail.com
