Description

THE BREWING TRIANGLE

Learn Ryan Wibawa’s approach to dialling in a coffee. Through grinder, water, and brewer.

Great brewing rarely comes down to a single variable.

The Brewing Triangle is a one-day, hands-on brewing workshop with Ryan Wibawa, designed to explore how the grinder, water, and brewer work individually — and what happens when you bring them together with intention.

Rather than simply following a recipe, you’ll taste variables side by side, record what changes in the cup, and understand the reasoning behind each adjustment. Throughout the day, Ryan will share his approach to dialling in a coffee, from the first brew to building a recipe that can be understood, refined, and repeated.

At the end of the workshop, you’ll bring everything together by building your own final brew from what you have tasted and learned throughout the day.

THE THREE VARIABLES

01 — GRINDER | OPTION-O LAGOM 01

Explore how changes at the grinder can shape the way the same coffee expresses itself.

Using OPTION-O grinders, we’ll look at variables including burr geometry, RPM, and feeding rate, tasting changes side by side and connecting what happens at the grinder with what you experience in the cup.

Where applicable, grinder testing is supported by particle-size and extraction measurements, helping connect sensory observations with brewing data.

02 — WATER | APAX LAB

Water is not simply another ingredient. It is another variable you can dial in.

Using APAX LAB minerals, you’ll explore how different approaches to brewing water can shape flavour, clarity, and structure in the cup.

The session moves beyond simply tasting different waters. You’ll learn how to approach water intentionally towards a desired cup profile, and how to build a water recipe that can be recorded and repeated.

03 — BREWER | OREA

With the grinder and water explored, we turn to the brewer.

Using OREA, you’ll explore how brewing method, flow rate, contact time, pouring approach, and other recipe decisions influence extraction and the final cup.

The goal is not to give you one “correct” recipe. It is to help you understand what happens when a variable changes — so you can make more intentional decisions when building your own.

FROM VARIABLES TO YOUR CUP

Throughout the workshop, each variable is explored against a reference point so you can taste the difference rather than simply hear about it.

You’ll record your observations and brewing data as you move through each session. Then, for the final brew, you’ll use what you have learned to create a recipe of your own.

You’ll brew it, explain the decisions behind your variables, and receive direct feedback from Ryan on where you can continue refining it.

This is where the three sides of The Brewing Triangle come together.

WHAT TO EXPECT

This is a full-day, hands-on workshop, not a demonstration-only session.

Throughout the day, you will:

• Brew and taste variables side by side
• Explore grinder, water, and brewer as three connected parts of the cup
• Learn to isolate one variable at a time
• Record sensory observations and relevant brewing data
• Understand not only what changed, but begin identifying why
• Learn Ryan’s approach to dialling in a new coffee
• Build your own final recipe from what you tasted throughout the day
• Receive direct feedback on your final brew

The workshop is intentionally limited to 10 participants to keep the experience focused and hands-on.

WHAT YOU’LL LEARN

By the end of the day, you’ll have explored:

Grinder
How OPTION-O burr geometry, RPM, and feeding rate can change the way a coffee expresses itself.

Water
How to use APAX LAB minerals to shape flavour, clarity, and structure in the cup.

Brewer
How brewing method, flow rate, contact time, and pouring approach influence extraction.

Dialling In
How to isolate one variable at a time, taste the difference, and make more intentional brewing decisions.

Ryan’s Approach
How Ryan approaches a coffee from the first brew to a recipe that can be understood, repeated, and refined.

TAKE THE EXPERIENCE HOME

The workshop may end at the showroom, but the exploration does not have to.

Every participant takes home:

• OREA Brewer
  A brewer to continue exploring the variables and recipes from the workshop at your own setup.

• Workshop Coffee Selection
  Coffee to revisit the experience and continue brewing beyond the session.

• Your Brewing Data & Recipe
  Your observations and data from the day, together with the recipe you develop during the workshop — a reference you can continue to revisit and refine.

• Certificate of Participation

The workshop ends, but the exploration continues.

WORKSHOP DETAILS

Date
Saturday, 24 October 2026

Time
10:00–17:00 WIB
Registration and welcome coffee from 09:30.

Location
The Coffee Folks ID Showroom
Jakarta Barat

Workshop Lead
Ryan Wibawa | 2024 WBrC – 3rd Place

Capacity
Limited to 10 participants

Format
One-day, hands-on brewing workshop

Equipment & Brewing Partners
OPTION-O · APAX LAB · OREA

WHO IS THIS WORKSHOP FOR?

The Brewing Triangle is designed for home brewers, baristas, café owners, and coffee enthusiasts who want to understand brewing beyond simply following a recipe.

You do not need to be preparing for a competition.

What matters more is curiosity: wanting to understand what happens when you change one variable, how to taste that change, and how to use that understanding to make better brewing decisions.

THE DAY

09:30 — Registration & Welcome Coffee
Settle in and get ready for the day.

10:00 — Opening: Ryan’s Approach
How Ryan approaches a coffee from the first brew towards a dialled-in recipe.

10:15 — The Grinder
Explore grinder variables, followed by side-by-side tasting.

11:30 — The Water
Explore brewing water with APAX LAB, followed by side-by-side tasting.

12:45 — Lunch

13:30 — The Brewer
Explore brewing variables with OREA, followed by side-by-side tasting.

15:00 — Your Final Brew
Bring your learnings together and build your own recipe.

16:15 — Presentation & Feedback
Share the thinking behind your brew and receive feedback directly from Ryan.

16:50 — Closing

17:00 — Workshop Ends

BEFORE YOU RESERVE

This workshop is designed as an interactive, hands-on session. Participants are encouraged to take part in the tastings, record their observations, and brew during the final session.

Workshop equipment and coffee for the sessions will be provided.

As seats are intentionally limited, please ensure you are available for the full workshop from 10:00–17:00 WIB before completing your reservation.

Limited to 10 participants.