3 Days, 25 Points

Delve deeper into the science of extraction focusing on temperature and its impacts, acidity levels through the brewing, how water quality will affect extraction and flavour and extract to a given percentage using charting and refractometry.

What we will cover

• Roast levels and how this affects flavour
• Take a look at by-pass and how this can be used to better the cup
• Grind size, extraction, temperature and water chemistry
• Testing the ability of professional brewers to navigate Brewing Control Chart

More Details

Ideal for someone who has completed the intermediate level with a further 12 months experience working towards a professional career in coffee

Cost :

• Member £825 including exam, certification fee and VAT
• Non Member £900 including exam, certification fee and VAT