Our courses

slideshow image

Brewing

BREWING

Brewing courses are aimed at baristas who want to learn the manual coffee-making methods which are becoming increasingly popular among coffee enthusiasts.

Participants will develop their abilities to control every variable in the brewing process, create a cup that’s exactly suited to one’s preferences, and highlight the unique character of the coffee.

The course allows students to identify, through coffee tasting, cup flavors and those defects due to low quality or bad roasting.

Brewing can be studied at three different levels.

FOUNDATION

INTERMEDIATE

This module introduces the beginner to the different ways of brewing coffee, from Chemex and Siphon to clever dripper, cold brew and French press.

The module will focus on the most crucial technical and numerical requirements for each brewing method, from coarse grind setting, to water temperature, to different filters features, to time of extraction.

The course follows the SCAE Coffee Diploma System modules. The examination can be taken at the end of the class and paid on site at the Coffee Studio. “Introduction to Coffee is a recommended (but not mandatory) pre-requisite module.

GENERAL CONTENTS.

  • Awareness of different filter methods and their characteristics.
  • Knowledge of pressure brewing and impact of time and grind size.
  • The importance of quality water for brewed coffee.
  • Awareness that the correct water temperature of water is required to dissolve the desired flavours from the coffee.
  • Understanding that the amount of time the water is in contact with the coffee will allow different quantity of solids to be dissolved.

DURATION:  8 hours
TRAINER: Chiara Bergonzi
NR. OF PARTICIPANTS: Max. 4
QUALIFICATION: 5 points towards SCAE Coffee Diploma

This level is very much a hands-on workshop where you will learn to analyse your grind profile, match your grind to your brewing method and to scientifically measure coffee strength and chart a coffee’s extraction. Participants will look deeper into technical brewing concepts of grind analysis, extraction yield and water chemistry. They will examine filtering material and make an in-depth study of drip, immersion and pressurized brew methods.

Ideally candidates should hold a general understanding of brewing and grinding coffee for all brewing methods.

The course follows the SCAE Coffee Diploma System modules. The examination can be taken at the end of the class and paid on site at the Coffee Studio. “Introduction to Coffee” and “Brewing Foundation” are recommended (but not mandatory) pre-requisite modules.

GENERAL CONTENTS.

  • History of filter coffee.
  • Technical aspects of coffee grinding.
  • Knowledge of the different grinder types in the market.
  • Understand the different roast levels and the impact on the brew.
  • How to prepare coffee for any different filtering methods.
  • Understand how to chart different brew styles.

DURATION:  16 hours
TRAINER: Chiara Bergonzi
NR. OF PARTICIPANTS: Max. 4
QUALIFICATION: 10 points towards SCAE Coffee Diploma

Request more information


Share on:
Facebook
Twitter
Google+
http://www.7gr.it/coffee-studio/formazione/brewing?lang=en