Brewing Science provides a foundation for excellent coffee preparation. This is the lens through which the entire Professional Development curriculum will be made clear. Quality is only as valuable as it is consistent.
Students will learn quality-focused brewing practices through a comprehensive exploration of how extraction and strength are affected by different variables. Students will be introduced to scientific tools specific to evaluating brewed coffee. Manual brewing and tasting exercises reinforce these concepts and are designed to encourage critical thinking and proficiency in making brewing variable adjustments with confidence.