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Brewing: Technique & Troubleshooting
In this largely hands-on class, students apply concepts learned from Brewing Science in order to diagnose and correct a series of "off" brews. Exercises are designed to encourage critical tasting and thinking about coffee brewing, as well as to simulate common café situations, such as dialing in a new brewer or coffee and adjusting an existing recipe for taste and quality.
Who should take this class: Graduates of Brewing Science, coffee professionals seeking hands-on practice and peer tasting calibration, and those who wish to to broaden their understanding of and proficiency with a variety of brewing methods. Particularly useful for baristas responsible for quality control in a coffee shop environment.
Prerequisites: Brewing Science
Half-day lab: $125