PASACoffee

16/02/2026

🌙✨ Ramadan Special Offer – Barista Class Admission Now Open! ☕✨
This blessed month of Ramadan, take the first step toward your dream coffee career!
Join our Professional Barista Class and master the art of coffee making — from espresso extraction to latte art perfection with 20% off.

06/02/2026

The V60 dripper is a popular pour-over coffee brewer known for its cone-shaped design and large single hole at the bottom, which gives the user full control over the brewing process. Its spiral ridges help water flow evenly through the coffee grounds, allowing for a clean and aromatic cup that highlights clarity and acidity. "

22/12/2025

The origami dripper is a popular pour-over coffee brewer known for its distinctive pleated design and high flexibility.

28/11/2025

Admission open ⬆️
15% off book your seat now
Inbox for more details.

27/11/2025

Admission open for new batch
Dm us for more details
Location: Al raffa , Rolla street Burdubai

26/11/2025

Let’s brew morning coffee together ☕️

25/11/2025

Jholvitra k hola brewr edition 😂
Watch till the end 😂

29/12/2024

"V60 is a must-know for any barista in specialty coffee. Perfecting it is key to running a great café. ☕

04/08/2024

18/07/2024

"Understanding espresso calibration is crucial for achieving consistently exceptional coffee. It ensures precision in every cup, enhancing both taste and quality. Mastering calibration elevates your barista skills, setting a standard for excellence in coffee preparation. Join our coffee training program with .ae to take your skills to the next level!"

12/07/2024

Cupping under red light is a technique used primarily in the coffee industry during the evaluation process of coffee beans. The red light helps to standardize the visual assessment of coffee samples by neutralizing the color variations that can occur due to different lighting conditions. This ensures that coffee is evaluated based on its aroma, flavor, and body without the bias of color perception. Additionally, red light is gentle on the eyes, making it easier for tasters to focus on the sensory attributes of the coffee without distractions from surrounding visual stimuli. This method enhances the accuracy and consistency of coffee grading and quality assessment in the industry.