Coffee teaches you to slow down.

This Bogota workshop at Jaguar Coffee House turns that slowdown into a practical filtration-and-espresso lesson, with a sensorial approach that starts from origin and moves to what you actually taste in the cup. I like that the Chemex and V60 styles aren’t treated like trivia. They’re used to show how method changes flavor, step by step, in a 45-minute session near Chorro de Quevedo Plaza.

My other favorite part is the hands-on feel of espresso extraction: you get coached on pulling a balanced shot aimed at a rich aroma and creamy crema, not just reading about it. In one session described by a past participant, barista Jorge also explained coffee production processes with a friendly, grounded vibe. One possible drawback: the whole experience is short, so if you’re hoping for a long, deeply technical class for every variable, the time window may feel tight for your expectations.

Quick hits

• Chemex vs V60 lessons that connect technique to taste, not just equipment names
• Espresso extraction guidance focused on balance, aroma, and crema
• Scent-based tasting using playful aroma tests that train your nose
• A flavor range from fruity and floral to earthy and spicy so you can map your preferences
• Private format with instructor support in Spanish and English, near Chorro de Quevedo Plaza

First stop: the blue Jaguar house near Chorro de Quevedo

Meeting up here is easy once you know the landmark. You’ll find the activity very near Chorro de Quevedo Plaza, in a blue house with the Jaguar logo. It’s the kind of meeting point that helps you avoid that classic Bogota problem: walking in circles while the group is already inside tasting.

The session is designed as a private group, which matters more than people think. With fewer participants, you’re more likely to get actual attention while you’re tasting and trying the methods. And since the instructor speaks Spanish and English, you won’t feel stuck translating in your head—especially helpful when the tasting language gets specific.

Before you go, take note of what’s required and what’s not allowed. Bring your passport or ID, plus a camera, comfy clothes, and a hair tie if you need one. Pets are not allowed, and smoking and vaping are prohibited. Strong fragrances are also listed as not allowed—so if you’re someone who wears heavy perfume, you may want to keep it light for this one.

One more important heads-up: this workshop is not permitted for people who are caffeine-sensitive, since both filtration and espresso involve caffeine.

The filtration segment: learning why pour-over tastes different

The heart of the filtration portion is simple: you’re not just drinking coffee—you’re comparing preparation methods and noticing what changes. The experience specifically calls out Chemex and V60, so expect the instructor to guide you through how these approaches affect the cup.

Here’s why this part is worth your time. In filter brewing, the coffee doesn’t come out in one fast blast like espresso. Instead, water moves through the grounds and the brew extracts different compounds at different rates. That often shows up as:

• a cleaner, more separated flavor profile
• more noticeable aroma when you smell before you sip
• distinct notes that can read as fruity, floral, earthy, or spicy depending on the coffee

The workshop frames this as the harmony between filtrate and espresso. In practice, that means you’ll taste with an ear for differences. You’ll likely notice that what you love in one method doesn’t always carry over unchanged to the other.

You’ll also get resources during the filtration process. Those are the kind of small supports that help you follow along without guessing. If you’re the type who wants to remember what you learned (instead of just having a good cup), these materials can be a big deal.

The tasting part: building your nose, not just your palate

One of the most praised aspects is the sensory side—smell and aroma training. In particular, a past participant highlighted an olfactory test that used perfumes or aroma-style inputs in a playful way. That’s not just for fun. It helps you separate what you think you taste from what you’re actually detecting through smell.

When that works, you get better fast. Instead of saying, It tastes good, you start to catch details like:

• whether the coffee leans more fruity or floral
• whether it moves toward earthy or spicy
• how the intensity shifts when you change brewing style

The workshop description also points you toward a variety of flavor tones, from lighter-sounding fruit and flower notes to heavier earthy and spicy flavors. That range is one reason this experience can be useful even if you don’t consider yourself a coffee expert. You’re basically building a personal flavor map.

And since you’re tasting multiple coffees, you also get a more honest baseline for what you actually like. Lots of people fall into the trap of ordering only one kind of coffee in Colombia. A session like this nudges you toward exploring beyond your default.

Espresso segment: extraction coaching and the crema target

Then comes espresso. The workshop promises instruction on using an espresso machine and extracting a balanced shot with a rich aroma and silky crema.

I like that this isn’t presented as mysticism. Espresso can feel intimidating because it’s fast and technical. But even if you don’t leave with a full checklist of recipes, coaching during extraction helps you understand what balanced means in real terms: not too sour, not too bitter, and built enough body to carry flavor.

A good espresso training moment usually gives you two payoffs at once:

• you learn to notice changes immediately
• you learn what to listen for and look for in the cup

In the espresso portion, that likely means you’re watching the pour and tasting closely right away. And because you already did filtration first, the comparison becomes immediate. You’ll have a clearer sense of how “clean and separated” filter flavors can become “heavier and more concentrated” in espresso form.

Who this workshop fits best (and who should skip it)

If you’re a coffee fan who enjoys hands-on learning, you’ll probably have a great time. This is a real method-and-taste experience: filter techniques, espresso extraction, and a guided sensory process in under an hour.

It’s also a good fit if you want to improve ordering skills in cafes afterward. Once you’ve compared multiple flavor directions and two major preparation styles, you’re less likely to buy blindly. You’ll understand why a pour over can highlight floral notes while an espresso can emphasize deeper chocolatey or spiced qualities, depending on the coffee.

That said, it’s not for everyone. The tour info lists that it isn’t suitable for:

• children under 10
• people with mobility impairments or wheelchair users
• visually impaired people
• people with motion sickness
• hearing-impaired people

So if accessibility is part of your planning, double-check whether the space and pacing will work for your needs.

Also consider the caffeine note. Because espresso is included, it’s not permitted for those who are caffeine-sensitive.

Price and value: what $32 buys in 45 minutes

At $32 per person for about 45 minutes, the value depends on what you want from coffee.

Here’s the practical breakdown of what’s included:

• filtration experience
• espresso experience
• an espresso machine
• resources to help you follow along
• a barista expert guiding the process

You’re paying for instruction plus guided tasting time. You’re also paying for the fact that the session is private, not a big group shuffle.

Where the price might feel less justified is depth. One described experience suggested it didn’t feel fully explained and that the session might have felt shorter than expected. Whether that happens to you or not, the core point is simple: 45 minutes is short. If you want long, slow technical training, you may feel rushed.

One more value note: food and additional drinks aren’t included. Plan on having eaten already, especially if you’re sensitive to timing with caffeine.

Language, group style, and the small rules that matter

The instructor is listed as Spanish and English, which is a big plus if you’re traveling solo or your Spanish is still in the early stages. You can get the key tasting and technique explanations without losing the meaning.

This experience is also private group, which usually means you won’t have to repeat your questions loudly over other people. In a tasting session, quieter dynamics are good. They help you focus on smell and flavor.

For the rules, keep it simple:

• no smoking or vaping
• no alcohol or drugs
• no chewing gum
• no pets
• skip strong fragrances
• no electric wheelchairs

These aren’t just bureaucratic details. In a small coffee setting, they help keep the aroma clean so the scents you test aren’t competing with outside smells.

What I’d ask myself before booking

If you want a quick decision guide, here are my filters:

Book this workshop if:

• you like learning by tasting
• you want to understand differences between Chemex, V60, and espresso
• you enjoy sensory activities like aroma and guided smelling
• you’d rather get coached than only self-serve café exploration

Skip or reconsider if:

• you want a long lecture-style class
• you’re caffeine-sensitive (it’s not permitted)
• you need strong accessibility accommodations
• you’re coming in expecting food or a full meal (not included)

Should you book the Jaguar Coffee House coffee filtering and espresso experience?

Yes—with one caveat about expectations.

If you want a tight, guided session that connects filter and espresso technique to actual taste, this is a smart use of time in Bogota. The best-loved moments are the aroma-focused tasting and the practical coaching, including examples of friendly instruction from baristas like Jorge.

But if you’re looking for hours of deep technical training, $32 for 45 minutes can feel like a stretch. Go in ready to taste, compare, and learn fast. You’ll get more out of it that way.

If that sounds like your style, book it. If not, you might be happier doing a normal café tasting route and saving your money for a longer food-and-coffee day.

FAQ

How long is the coffee workshop?

The experience lasts about 45 minutes.

Where do I meet for the tour?

The meeting point is very near Chorro de Quevedo Plaza, at a blue house with the Jaguar logo.

What’s included in the price?

It includes the filtration experience, the espresso experience, use of an espresso machine, resources during the filtration and espresso process, and a barista expert.

What languages are the instructors?

The instruction is available in Spanish and English.

Do I need to bring anything?

You should bring a passport or ID card. It also lists a camera, comfortable clothes, and a hair tie.

Is food included?

No. Food is not included, and additional drinks are also not included.

Is it suitable for children?

It is not suitable for children under 10 years.

Are there restrictions on what I can bring or do?

Pets are not allowed. The tour also prohibits smoking and vaping, alcohol and drugs, and chewing gum. Strong fragrances are also not allowed.