Describe flavour clearly
Recognise acidity, sweetness, bitterness, strength and finish instead of stopping at “good” or “bad”.
Bukit Jalil · Beginner-friendly
3-Hour Pour-Over Coffee Workshop in Kuala Lumpur
Learn a repeatable V60 method—and know what to change first when your coffee tastes too sour, bitter, weak or strong.
Beginners welcome1–6 participantsEnglish / MandarinHands-on
Your outcomeMove from copying recipes to tasting, diagnosing and
adjusting.
3 hoursOne onsite session
V60Repeatable baseline
1–6Small-group feedback
MYR450Solo participant
MYR750Duo, two participants
What you will learn
Learn what happened in the cup—not another recipe.
The workshop connects tasting, brewing and adjustment in one loop: identify the main problem first, then change one relevant variable.
Build a V60 baseline
Follow a clear sequence for dosing, grinding, blooming, pouring, timing and tasting.
Adjust with a reason
When a brew is sour, bitter, weak or strong, change one relevant variable at a time.
Your 3-hour learning path
Taste. Brew. Adjust.
Each hour builds towards a clear outcome, so you leave knowing exactly what to practise next.
Hour 1
Taste before technique
- Read acidity, sweetness, bitterness and finish
- Understand ratio, grind, temperature and time
- Describe the cup problem more precisely
Outcome: identify the problem before adjusting.
Hour 2
Build a V60 baseline
- Prepare the filter, dripper, scale and server
- Dose, grind, bloom and pour in stages
- Observe flow, the coffee bed and brew time
Outcome: brew one cup with a repeatable sequence.
Hour 3
Diagnose, then adjust
- Identify a sour, bitter, weak or strong brew
- Choose the most relevant adjustment
- Compare the cup before and after the change
Outcome: know what to adjust first next time.
0 itemsto bring
Coffee & equipment
Brew different coffees—with every tool provided.
Compare how roast level and continental origin show up in the cup through hands-on brewing and tasting.
01Different roast levelsCompare how roast
levels change the brew.
02Three continentsBrew and taste coffees
from three continents.
03All equipment providedV60 drippers,
filters, grinders, kettles, scales, servers and tasting cups.
Taste-adjustment framework
Different tastes need different first checks.
Start with what you taste in the cup. The right adjustment then depends on the coffee, equipment and actual brew result.
Too sour / sharpCheck grind size and extraction
Too bitter / dryCheck extraction and agitation
Too weak / hollowCheck ratio, grind and contact time
Too strong / heavyCheck brew ratio and target strength
Instructors & course evidence
Get feedback while the brew is happening.
Jivan or Syabil teaches the workshop depending on the confirmed session. Every participant practises and receives feedback while observing flow, time and the result in the cup.
JivanJWC coffee instructor
SyabilJWC coffee instructor
JWC Academy was established in 2009. Participants receive a JWC Academy electronic certificate of attendance. It records workshop completion and is not a third-party professional qualification.
Pricing & booking
Come solo—or learn together.
The workshop is held in Bukit Jalil. View available dates, times and remaining seats through JWC Academy's Amelia booking system.
Book directly online: Choose a Solo or Duo pass,
date and time, enter your details, then select Stripe or on-site
payment.
Solo Pass
MYR450
One participant
- Complete 3-hour onsite workshop
- Small group of 1–6 participants
- JWC e-certificate of attendance
BEST VALUE · RECOMMENDED
Duo Pass
Regular price for two RM900
MYR750
Two participants · same session
Save RM150 when you book together
Only RM375 per person
- For friends, couples or family
- Both receive an e-certificate
- Coffee beans and all equipment included
Frequently asked questions
Pour-over workshop FAQs
What will I learn in the pour-over coffee workshop?
You will learn a V60 baseline method, brew and compare coffees across different roast levels and from three continents, and adjust grind, ratio, water temperature, time and pouring based on taste.
What equipment is used in the V60 workshop?
The workshop uses V60 drippers, filter papers, grinders, gooseneck kettles, digital scales, coffee servers and tasting cups.
Are coffee beans and equipment included?
Yes. JWC Academy provides the coffee beans and pour-over equipment used during the workshop.
Do I need to bring my own pour-over equipment?
No. Students do not need to bring any equipment; the coffee beans and all equipment required in class are provided.
Can I join with no pour-over experience?
Yes. The workshop starts with tasting, the key variables and the basic V60 sequence.
How much does the workshop cost?
The Solo Pass is MYR450 for one participant. The Duo Pass is MYR750 for two participants in the same session, saving MYR150 compared with two Solo Passes, or MYR375 per person.
Where is the workshop held?
At JWC Academy Kuala Lumpur in The Earth @ Bukit Jalil.
Which languages are available?
The workshop can be taught in English or Mandarin. Confirm the language of your preferred session when you enquire.
Who teaches the workshop?
Jivan or Syabil teaches the workshop depending on the confirmed session.
What certificate will I receive?
A JWC Academy electronic certificate of attendance. It is a record of completion, not a third-party professional qualification.
3-Hour Pour-Over Coffee Workshop
Make the next cup a decision—not a guess.
View live dates, times and availability online, then choose Solo or Duo.