Demystifying Specialty Coffee: Recapping the "ABC do Café de Especialidade" Workshop at SAGA

September 30, 2026

Specialty coffee is often shrouded in complex terminology and intimidating barista setups. At Trama, our core mission is simple: Better Barista, Better Coffee. We believe that with the right guidance, high-precision tools, and fresh beans, anyone can master the daily ritual of brewing extraordinary coffee at home.

On Sunday, September 27th, at 11:00 AM, we hosted our sold-out, free workshop "ABC do Café de Especialidade" led by Victor Frossard at SAGA in Braga.

Gathering a focused group of passionate participants, the interactive session transformed complex extraction science into practical, repeatable techniques for everyday home brewing.

Here is a full breakdown of what went down, the extraction experiments we conducted, and how you can bring this Trama brand activation to your own space or coffee shop.

What We Covered: From Bean Science to Sensory Calibration

The workshop was engineered to be hands-on, educational, and high-engagement. Rather than lecturing about theory, Victor Frossard walked the group through the tactile realities of coffee extraction:

1. What Makes Coffee "Specialty"?

We defined the journey of specialty coffee from high-altitude farm microlots to precision roasting. Participants learned how origin, elevation, and processing methods (Washed vs. Natural) dictate the flavor profile in the cup.

2. Tasting Trama’s Signature Lots

The participants had the opportunity to taste and compare Trama’s launch lineup:

Costa Rica (Central Valley · Washed): Highlighting clean sweetness, soft acidity, and notes of apricot, vanilla, and elderflower.
Ethiopia (Sidama · Natural): Demonstrating rich sweetness, defined body, and comforting notes of caramel, praline, and milk chocolate.

3. The Extraction Spectrum: Under-Extraction vs. Over-Extraction

To understand a balanced cup, you first have to taste the mistakes. We brewed intentionally flawed cups so participants could calibrate their palates:

Under-Extraction (Sour & Thin): Happens when water passes through the coffee too fast or too cold, pulling out only early acids and harsh notes without enough sweetness.
Over-Extraction (Bitter & Dry): Happens when water contacts the grounds for too long or too hot, dissolving harsh, woody, and astringent compounds.
The Sweet Spot (Balanced & Round): Achieving the ideal brew ratio, grind size, and contact time where sweetness, body, and aroma harmonize.

The Takeaway: Unlocking Better Coffee at Home

By testing different brewing methods (pour-over filter vs. espresso) and analyzing flow dynamics, the 9 home baristas walked away with actionable takeaways:

How to select the right grind size and water temperature for their home setup.
How to identify sourness versus bitterness and adjust their brew variables accordingly.
How to store and handle whole-bean specialty coffee to preserve freshness.

Host a Trama Coffee Workshop at Your Space

Trama is a digital-native Iberian specialty coffee hub, but our community lives in physical spaces. Following the success of our Braga workshop at SAGA, we are making the "ABC do Café de Especialidade" experience mobile.

Whether you operate an independent coffee shop, run a design studio, manage a modern workplace, or host a lifestyle space anywhere in Portugal or Spain, Trama can partner with you to host an educational coffee activation.

What a Trama Workshop Activation Includes:

Live Instruction & Education: Guided by coffee professionals.
Guided Tastings: Tasting and comparing single-origin specialty coffees.
Hands-on Gear Demos: Interactive brewing with precision scales, grinders, and manual pour-over tools.
Co-Marketing & Community Reach: Cross-promotional campaign across Trama's digital channels, social media, and newsletter network.

Interested in bringing Trama to your city, venue, or café?

Get in touch with our B2B & Events team at trama-coffee.com or send us an email directly to partners@trama-coffee.com

Frequently Asked Questions

What is the difference between under-extracted and over-extracted coffee?

Under-extracted coffee occurs when the water fails to pull enough sugars and flavor compounds, resulting in a sour, sharp, and thin cup. Over-extracted coffee occurs when water extracts too many compounds, creating a bitter, dry, and astringent taste. Balanced extraction yields clarity, natural sweetness, and a pleasant finish.

Where can I buy Trama specialty coffee beans in Braga?

You can buy fresh 250g bags of Trama coffee in person at SAGA in Braga, or order directly online at trama-coffee.com for fast 24h/48h delivery across Portugal and Spain.

Can Trama host coffee workshops and pop-up events at external locations?

Yes. Trama provides custom coffee workshops, sensory masterclasses, and pop-up activations for coffee shops, boutique hotels, corporate offices, and lifestyle venues across Iberia.