Professional - Firedancer, Illinois - 9/24 thru 9/27 2019

Brewing Module:  The study of Brewing introduces you to the different ways of brewing coffee, from Chemex and siphon to clever dripper and French press. In addition, this module allows you to get hands-on and learn to analyze your grind profile, match your grind to your brewing method and to scientifically measure the coffee strength and chart a coffee’s extraction.

The Brewing curriculum covers the following subjects:

Brewing guidelines and variables – strength and extraction, water, grind size, time, temperature, pressure

Brewing methods and equipment – immersion, gravity, pressure

Brewing and charting coffee– the SCA Brewing Control Chart

Grinding– the impact of grind size, grinder/burr type, grind analysis

Roast – the impact of roast level on flavor

Bypass – charting and using bypass

Water – quality, alkalinity, total hardness, pH, total dissolved solids, testing and treatment

Brewing can be studied at three different levels:

Foundationintroduces the beginner to the various different methods of brewing coffee: Immersion, Gravity, & Pressure; with hands-on experience with manual brewing (ie, Chemex, Siphon, Clever, V60, Aeropress, French Press and more) and automatic filter brewers (bulk/batch or pour-over)

Intermediateis very much a hands-on sensory coffee workshop where you will learn to analyze your grind profile, match your grind to your brewing method and to scientifically measure the coffee strength and chart a coffee’s extraction; we begin to explore the many industry myths around brewing.

Professionaltakes a deeper and more scientific look at the Essential Elements of Good Brewing, what happens when we change brewing parameters, mastering navigating the coffee brewing control chart, and we take the deep dive into Water and its impact on Brewing using the ideals of Aim, Measure, Treat

 

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Tuition Fee $2,000.00
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