All Individual Classes

Brewing Foundation and Intermediate Advanced Certificate

This is a 4-Day course

 

Course Dates:

  • 5 to 8 AUG 2019 

This course lays the groundwork for all brewing - hot, shot or cold. Through detailed experimentation manipulating the essential elements of good brewing and extraction, you will understand by taste the impact of each variable. You will then apply what you have learned to intentionally create brews and shots that have a desired strength and extraction. Pieces of equipment that you will become familiar with in this course are:

  • Large and small batch brewers
  • Pour over, full immersion and pressurized manual brewing devices
  • La Marzocco espresso machines
  • Doser and doserless espresso grinders
  • TDS meters and refractometers
  • Brew ratio control charts for strength and extraction
  • Cold brew equipment

Upon completion of this course you will have great insight for establishing a brewed and extracted beverage quality control process. You will also be able to develop a methodology for having consistent beverages across multiple locations. This coursework is ideal for a Roaster and Retailer with multiple outlets or a Wholesale Roaster that allows customers to merchandise the Roasters name. 

In this course you will:

  • Experience and evaluate on a sensory level the impact of various water chemistry formulations on cup quality.
  • Learn to use both the brewing control chart and the cupping form to objectively measure brewed coffee.
  • Conduct experiments manipulating principles of brewing's best practices.
  • Conduct experiments with roasted coffee that has had its profiles manipulated in various ways consistent with roasting's best practices.

This course is designed to introduce core brewing skills and equipment to people with little or no previous hand pour brewing experience. Successful candidates should be able to grind and brew to the correct recipe and produce great coffee on multiple brewing devices.

Specifically, by doing hands on exercises and tasting, you will develop a greater understanding of the following concepts:

  • Coffee’s flavor varies based upon differing varietals, countries of origin and roast styles.
  • Coffee’s flavor varies based upon differing coffee to water ratios, grind particle sizes and brewing devices.
  • Coffee’s flavor varies throughout the brewing process.
  • The key elements of good coffee brewing and the differentiation between proper and improper brewing.
  • The optimum balance between strength and extraction.

 

The registration includes:

  • Tuition for the Academy of Coffee Excellence training and education
  • Academy of Coffee Excellence interactive workbook
  • Academy of Coffee Excellence Coffee Passport
  • Morning coffee, fruit, baked goods, snacks and lunch each day

This 4-Day Course covers a great deal of content. Attendees should plan on being at the Academy of Coffee Excellence from 8:00am (08:00) to 5:30pm (17:30) each day.

  • $1,500.00 usd for Members
  • $1,700.00 usd for Non-Members 

Membership Affiliations:

SCA / NCA / NAMA / Active Q Grader / SCA Guilds


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