BREWING ESSENTIAL COURSE

​GAINING A DEEPER KNOWLEDGES OF COFFEE BREWING AND EXTRACTION

​Course Overview

• The brewing & extraction education by D'codeS is based on SCA guidelines

• This course covers essential skill and knowledge  you to have a better understanding about all the factors that affect your extraction in order to give you ideas and solutions which help your business to achieve consistency in quality. 

• You will learn the basics of coffee (variety & seed to cup), learn about the brewing process (what happens during the extraction), and instructions on grinding & grinding. This course will contain more practical knowledge compared to other modules.

• The course will help you to troubleshoot problems in your business and improve the consistency of product delivery within your business.

​Course Outline

(6 hours per day, 4 days in total.)

Day 1

• Coffee Knowledge

  • Introduction to coffee

  • Coffee variety

  • From seed to cup

• Brewing Research History

• Brewing Process

  • Soluble solid in coffee

  • How the brewing process takes place & takes control

  • The ideal range of extraction

  • Strength and extraction

Day 3

• Brewing Guideline

  • Brewing ratio

  • Grind size

  • Time, turbulence, temperature

• Other Aspect Of Brewing

  • Water quality

  • Filter method

  • Pressure

  • Storage of bean

  • Hot holding

  • Cleaning & maintenance

Day 2

• Brewing method & equipment

  • Different brewing methods

  • Different brewing equipments

Day 4

• Charting your brew

  • How to measuring the brew

• Other aspects of brewing

  • Roasting

• Exam​

  • Practical exam​

  • Written exam

  • Discussion & conclusion

​Course Benefits

• Assisting you with the necessary tools and information to gain a deeper knowledges of coffee brewing and extraction.

• Learning how to scientifically measure coffee strength and chart a coffee brewing as well as coffee extraction

• Learning how to analyze both brewed coffee and espresso, chart extraction and troubleshoot the brew to deliver a correctly extracted, well-balanced cup

• Receiving a packet of information including detailed notes, brewing menus, and home brewing equipment advice and suggestions

​Course Schedule

March:

[HCM] 2:00pm - 5:00pm

03 (Wed) - 07 (Sun)

April:

[HN] 6:00pm - 9:00pm

12 (Mon) - 16 (Fri)