2 Days, 10 Points

This 2 day practical led class focuses on the science of brewing, testing strength and using charts to track extraction to industry standard. Learn to troubleshoot your extraction using the variables learnt from the foundation module and a digital refractometer to deliver the most delicious balanced cup of coffee.

What we will cover

• Grind size and surface area vs extraction
• Grind particle size by brew method
• Sensory analysis of brewed coffee
• Refractometry and brew charts
• Strength and extraction
• Water chemistry and the SCA water standards

More Details

Previous Experience : No prior knowledge required but recommend sitting the ‘Foundation brewing module’ to familiarise to methodology and brewing variables.

Cost :

• Member £475 including exam, certification fee and VAT
• Non Member £550 including exam, certification fee and VAT