This course is aimed at those who wish to improve the quality of their brewed coffee through a deeper understanding of various brewing techniques and guidelines.

 Course Description

This 3-day course is designed to introduce the concept of scientifically measuring coffee extraction and to explore the elements of coffee brewing.

 The content covered will include:

• The History of Brewed Coffee - how we have reached today's brewing standards and protocols

• The Brewing Process - what happens from the moment the water contacts the coffee grinds to the finished brew

• Brewing & Charting Coffee - following brewing guidelines & ratios; measuring and charting extraction and strength and what this means for cup quality

• Water Quality - how the mineral content of your water will impact the quality of your brew

Assessment: Written & Practical Exam / 70% pass mark required for certification          

Successful trainees will earn 10 points towards SCA Coffee Diploma

Course Information

Duration

Days 1 & 2 - 9.30am-4pm - In person teaching & hands on brewing             

Day 3 -  10.00am-2pm - Practical Assessment

For more information please contact julia@bailiescoffee.com