How well do you know your coffee? From the grinder to the filter (bleached or brown), from the water to the method of brewing (Mr. Coffee or French press), Temple Coffee and master barista Ben Lance have the answer.

Thursday, Temple Coffee informed the java-loving public with its "The Art of Brewing" event at the newest 2829 S St. location. The event started off examining the flaws of the common coffeemaker notoriously associated with cramped hotel rooms and finished with what looked liked, at first glance, a chemistry set equipped with Bunsen burner and all.

The common home coffeemaker produced a light-flavored cup of coffee that the crowd felt lacked the desired viscosity. As a novice, I remained less vocal. It tasted like the tried-and-true cup I was accustomed to.

However, the class was designed for all levels of expertise.

Through careful examination, Lance showed the class how this brewing method was extremely wasteful of the grounds. Moreover, the hotplate and brewing temperature caused the coffee to be too hot. Temperatures hotter than 145 degrees Fahrenheit cause tastes to be indiscernible, flavors to be masked and tongues to be burned.

The class ran the gamut of different brewing methods and finished with a visually stimulating Japanese method. The class watched transfixed as the Bunsen burner's flames licked the belly of a beaker and magically levitated all the contained liquid upward. Lance looked like a warlock making a potion, and the class loved it.

"The Art of Brewing" was a trial run at the new location and is one of many events to come. The new location is equipped with an in-house roasting machine, which will likely be covered in upcoming classes.

Powered by a knowledgeable staff, great inside and outside ambiance, and a killer music playlist, Temple Coffee, owner Sean Kohmescher, and manager Ben Lance are pleased about the dozen coffee lovers at its inaugural brewing class. Temple Coffee's next event is March 13 and will discuss coffee tasting and profiling.