Learn at La Veen
Coffee classes
Make coffee at home fun, easy and delicious - or take your first step into the coffee industry.
Three ways to learn
Small, hands-on sessions - we bring the machines, the coffee and the know-how. You'll leave able to make it again at home.
Espresso + Latte Art
Espresso + Milk at Home
Pull a proper espresso and steam silky milk for flat whites, lattes and cappuccinos - then finish with your first latte art. The perfect first step, whether it's for the kitchen bench or a career in coffee.
- Grinding, dosing and dialing in espresso
- Pulling a balanced shot on your machine
- Steaming and texturing silky milk
- Pouring your first latte art
- Flat whites, lattes and cappuccinos
Filter + Pour Over
Coffee Brewing at Home
Filter is the purest way to taste a coffee's character. Learn to brew clean, flavour-packed cups at home or on the road - the pour-over methods that really show a coffee off.
- Grind size and coffee-to-water ratios
- Water temperature and pour technique
- Pour-over and filter methods
- Tasting for clarity and balance
- Brewing at home or on the road
Origins + Culture
Exploring Coffee
Where coffee comes from, how it's grown and roasted, and how it became part of Australian culture. A relaxed, fascinating session - and one that makes a memorable gift.
- Where coffee grows and how it's farmed
- Washed, natural and honey processing
- How roasting shapes flavour
- Coffee's place in Australian culture
- A guided tasting to finish
Watch & learn
The pour-over, step by step
Our 60-second V60 guide — grind, bloom, pour. The clean, sweet, tea-like cup that lets a single-origin show off every note. Once you nail the rhythm, it's the same four moves every morning.
- Rinse the filter, add 20g medium-fine grind
- Bloom with 60g water for 30 seconds
- Pour in slow spirals up to 320g total
- Aim for a 2:45–3:00 brew, then swirl and serve
Watch & learn
AeroPress in 60 seconds
Compact, forgiving and fast — the AeroPress makes a rich, full-bodied cup almost anywhere, from your kitchen to a campsite. Hard to get wrong, easy to fall in love with. Follow along and brew your best.
- 15g fine grind into a rinsed chamber
- Add 220g water at ~85°C and give it a stir
- Pop the cap on and steep for 60 seconds
- Flip and press slowly — around 20 seconds
Watch & learn
French press, full-bodied
Rich, heavy-bodied and about as simple as coffee gets — steep, press, pour. No paper filter means more oils and body in the cup. The no-fuss way to a bold, satisfying morning brew.
- Coarse grind at a 1:15 coffee-to-water ratio
- Saturate the grounds and steep for 4 minutes
- Break the crust and skim the top clean
- Press down slowly and decant straight away
Watch & learn
Iced Kalita wave
A flat-bottom pour-over brewed straight over ice — bright, clean and endlessly refreshing. The flat bed keeps the extraction even, so it stays sweet, never watery. Made for a Perth summer.
- Fill the server with ice before you start
- Medium grind, brewed hot straight over the ice
- Pour in steady pulses to keep it even
- Give it a swirl and serve over fresh ice
The perfect gift
Give the gift of coffee
Treat the coffee lover in your life to a hands-on class - a memorable gift that lasts well beyond the cup.