Description
A two-day course looking deeper into the technical brewing concepts of grind analysis, extraction theory and water chemistry.
We extensively use the SCA Brew Control Chart system to understand and refine our brews, ensuring that we are properly extracting our coffee and optimising flavour. At this level, you will start to clearly understand how to manipulate the strength and extraction of brews and the effects on flavour.
You will experiment with multiple variables – grind size, contact time, water temperature, agitation/turbulence and brew method. We will also look at water chemistry and consider which filter methods are best for each context.
Candidates entering this course should have a general understanding of brewing – SCA Foundation Brewing or SCA Introduction to Coffee would be good starting points.
