Brewing Intermediate (SCA)

During Boot Coffee’s Intermediate Brewing course, students are introduced to the concept of scientifically measuring coffee extraction and correlating that to the sensory experience of coffee in the cup. Through a variety of hands-on exercises, you will explore a variety of elements of coffee brewing. Brewing intermediate helps the coffee professional manipulate brew techniques to improve coffee quality and consistency.

• History of brewing research dating back to the 1950s
• Scientific exploration of the brewing process from the time the water contacts the coffee
• The relationship between brew strength and extraction
• Elements that impact extraction and the maximum extraction
• The coffee brewing control chart
• Methods of measuring extraction and brew strength
• Grind profiles
• Brewing and charting filter coffee, espresso, cold brew, and other brew methods
• Brewing coffee with waters of different qualities