Intro to Coffee
Understand and work with extraction science
The study of Brewing introduces you to the different ways of brewing coffee. From Batch Brewing to Chemex, Clever Dripper, Kalita, French Press and more. In addition, this course will enable you to have hands-on training and learn to analyze your grind profile, match your grind to your brewing method and to scientifically measure coffee strength using Coffee Refractometers and chart a coffee’s extraction. A working knowledge of these principles forms the basis for beverage quality consistency, multi-site quality control and a basis for establishing Roaster/Retailer co-branding with a commitment to an agreed upon quality standards
Exploring your senses to the maximum!
We take you through a wide range of taste and smell experiences and the theoretical mechanisms underlying them. The aim is to give you a basic understanding of the most important principles in sensory physiology, psychology and methodology. Learning and practicing the are of cupping.
No matter where you work in the coffee industry, a basic understanding of sensory science is important, as we all work to ensure high quality and excellent taste of the coffee.
The course integrates interactive exercises and theory, allowing you to experience the theoretical concepts on your own palate. Various watery solutions, aromas and natural references are tasted and smelled to gain deeper understanding of what flavour truly is.