Description

Overview: The Brewing Intermediate course builds on the concepts and skills introduced in the Foundation course. It is ideal for someone who has brewing experience and wants to explore how to improve coffee quality. This course covers a wide range of topics, including an exploration of the brewing process in terms of device, extraction order and wetting; the essential elements of brewing and their individual influence on the final cup; the scientific method of measuring and charting coffee strength and extraction; the analysis of brewed coffee and adjustments to consider in order to deliver a delicious, well balanced cup; and the importance of cleaning and maintenance. It helps the coffee professional manipulate brew techniques to improve coffee quality.

1. Understand what happens during the brewing process
2. Understand the ideal extraction and strength range
3. Understand how to use the brewing chart
4. Understand and practice measuring coffee TDS and manually calculating extraction rate
5. Awareness of brew formula and brew ratio for brew coffee and espresso
6. Aware of different brew times and water temperatures yield different flavor profiles
7. Aware how turbulence and impact the final cup
8. Aware of the SCA brewing water standards
9. Aware of the influences of under/over extraction due to particle size
10. Understand the impact of flavor of different roast levels and roast level impact on the brew

Attendees will be at Bicerin Coffee Lab from 9:00am to 5:00pm each day
To Enrol with SCA site: https://scae.com/training-and-education/course-finder and search “Canada”