This course is designed to introduce the concepts of scientifically measuring coffee extraction (such as TDS and Extraction Percentage) and to explore the elements of coffee brewing, Brewing Intermediate helps the coffee professional manipulate brew techniques to improve coffee quality, as well as become more adept at troubleshooting manual coffee brews. This class is perfect for a learner who is wanting to improve the manual brewing program at their home shop, explore quantitative quality control avenues, as well as go deeper into the science of coffee brewing, exploring the impact of variables such as roast profile, freshness, origin, and water quality on manual brewing.
Length: 2 days with exam, 8 a.m. - 5:00 p.m. Registration price includes lunch, snacks, and all certificate and exam fees due to the SCA.
Save $200 over individual certificate pricing by bundling the two together.