PDF companion · 71 pages
Lyons Den Master Class
Taste it. Measure it. Brew it on purpose.
A 71-page PDF companion to The Complete World of Coffee, compiled from Keith E. Lyons's own class notebooks, worksheets, and margin notes from a season of master classes.
PDF, 71 pages, delivered instantly after purchase.
What's inside
Part I: Flavor Building Blocks
Taste and describe before you touch a kettle: structure first, then aroma, then language.
Part II: Advanced Pour Over Techniques
The dial-in method: a baseline recipe, a hierarchy of variables, one change at a time.
Part III: Filters
The paper is an active variable, not a passive barrier.
Part IV: Water
Brewing water mineral by mineral, including Keith's full notes from a dedicated water class.
Part V: Ibrik / Cezve
Four cups through a centuries-old brewing method, from heritage service to competition.
Part VI: Grinder RPM
Grinder speed as a brewing variable that reshapes your particle distribution.
Plus a Reference section: printable worksheets from every class, the combined sources list, and a verification appendix. Each part ends with review questions and key terms.
Who it is for
Home brewers and coffee nerds who want to brew on purpose.
Where the material comes from
Much of the material comes from master classes taught at Memli Coffee Lab in San Marcos, California, re-expressed in Keith's own words, structure, and diagrams.
A gift for readers
The Master Class packet is available for purchase on this page. Readers who buy The Complete World of Coffee from this site receive Keith's Master Dial-In Map free, one month after their book is delivered.