Manual Brewing Advanced

Manual Brewing Advanced

Duration: 1-2 Hours

The course is focused on practical learning how to create recipes and prepare coffee using various methods. Participants test the influence of various factors on the brewing process. An important part of the training is practical knowledge of water quality and methods of testing it.

Intermediate brewing training, in addition to skills related to brewing coffee and preparing recipes, emphasizes practical learning of the sensory description of the brew. Participants build their own dictionary of coffee descriptors and use it in practice to analyze brews with different %TDS and %extraction. They learn how to assess the correctness of brewed coffee without using a refractometer.

Course Scope. . .

1. History of coffee research,

2. Factors affecting the extraction and  quality of the brew: degree of roasting, ratio (proportion of coffee and water), grinding degree, temperature, brewing time, agitation,

3. Classification of brewing methods,

4. Definitions: %TDS and % extraction,

5. Learning to use the SCA Coffee Brewing Control Chart,

6. Refractometer and VST application support,

7. Identification of the correctness of brewed coffee, modification of coffee recipes,

8. Water for coffee, concepts: general hardness, carbonate hardness, buffering capacity, pH,

9. Water quality control: droplet tests, pH meter, conductivity meter.

10. Test of coffee brewed in water with different mineral composition.