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Students learn quality-focused brewing practices through a comprehensive exploration of key concepts: extraction, strength, ratio, grind particle size and contact time, water temperature and quality, and turbulence. Students will also be introduced to scientific tools specific to evaluating brewed coffee. Manual brewing and tasting exercises reinforce knowledge and are designed to encourage critical thinking and proficiency in making brewing variable adjustments with confidence.
This lab is designed for coffee professionals and appropriate for anyone interested in learning coffee brewing fundamentals in depth. Brewing Science is required for Counter Culture Coffee Steward Certification and is a prerequisite for Brewing Technique and Troubleshooting. (This full-day course replaces Brewing Science I and II in the Counter Culture curriculum.)
Who should take this class: Prospective Coffee Stewards, coffee shop owners, managers, baristas, and other coffee professionals, those interested in coffee science.
Full-day lab: $250