This course expands on the brewing foundation module and is designed to introduce the concept of scientifically measuring coffee extraction and to explore the elements of coffee brewing. Brewing intermediate helps coffee professionals manipulate brewing techniques and parameters to improve coffee quality.
Learn the history of coffee brewing and an overview of the science behind brewing.
Understand the difference between strength and extraction and how to change each in your final brew. We’ll introduce and discuss the concepts of solubles concentration and solubles yield.
Measure and chart filter coffee and espresso on the SCA Coffee Brew Control Chart, and learn what it really means to talk about TDS (total disolved solids). We’ll also demonstrate and practice brewing techniques along with the mechanics to achieve desirable extraction.
Present aspects of coffee grinding and explore how coarseness and fineness affects extraction rates and your final brew.
Understand the effects of roast level on coffee extraction, flavor profiles, and brewing.