In this course, we cover the key development of sensory skills through starting with a coffee tasting to learn about the different flavours of coffee and how these are influenced by the origin and process.
We then explore our on-site roastery to learn about how the roasting process and how imported green coffee beans become packaged roasted coffee – if you are lucky you might even see some coffee roasting in action!
This is followed by practical brewing using equipment of your choice where we explore how water chemistry, filter papers, pouring techniques and much more affect your brews. We practice refining our brewing recipes and techniques by using advanced tools such as a digital refractometer to study and improve our results.
From V60 and Chemex to clever dripper and AeroPress, we have a range of brewing equipment so that you can master your favourites!
After completion, you can:
- Explain how all manual brewing methods available can be used.
- Explain how temperature, pressure, grind size, pouring techniques, slurry, agitation, filter paper and equipment all affect extraction.
- Use a refractometer with an extraction chart to analyse your coffee.
- Explain how water chemistry affects coffee extraction.
- Brew filter coffee using different brewers of your choice (Chemex, Kalita wave, V60) using advanced techniques
- Create and improve your filter coffee using taste, TDS readings and extraction theory.