BREWING

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.

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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 Coffee Skills Program SCA 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. PARTECIPANTS: Max. 4

CERTIFICATION: Coffee Skills Program SCA

QUALIFICATION: 5 points towards Coffee Skills Program SCA

UPCOMING DATES

October 16th 2020

The course works on the skills and equipment required to prepare high-quality filtrates and to understand how to draw the various extraction methods on the control chart. The grinding parameters, the ranges of correct extraction and the contribution of water taking into account its chemical composition will be studied in depth.

Ideally, the participants at the end of the course will have an in-depth understanding of the different brewing systems: drip, infusion, pressure and cold extraction and will be able to recognize extraction defects when tasting.

Course valid for the Brewing Intermediate certification of the SCA Coffee Skills Program. The exam can be taken at the end of the course. “Introduction to Coffee” and “Brewing Foundation” are recommended (but not mandatory) prerequisite courses.

GENERAL CONTENTS

  • History of filtered coffee.
  • Technical aspects of grinding.
  • Types of grinders and coffee grinders.
  • Roasting analysis, theoretical and practical. Degrees of roasting.
  • Guidelines for the preparation of coffee, in the various methods.
  • The filter coffee and espresso graph (Control Chart)

DURATION:  16 hours

TRAINER: Chiara Bergonzi

NR. PARTECIPANTS: Max. 4

CERTIFICATION: Coffee Skills Program SCA

QUALIFICATION: 10 points towards SCA Coffee Diploma

UPCOMING DATES