Students learn about and use a variety of methods to brew coffee, manipulate variables that affect quality, and understand the correlation between these variables and the quality in the cup. Brewing module is an intensive and hands-on program covering grind profiles, brewing methods, measuring coffee strength, and charting a coffee’s extraction.
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SCA BREWING SKILLS FOUNDATIONS
In Brewing Foundation course we will introduce you to a variety of different methods of brewing coffee and through hands-on activities and classroom materials you’ll receive theoretical and practical skills using different brewing devices including automatic and manual gravity brewers and other common brewing tools. You will explore how to produce a tasty brew based on an understanding of the essential brewing elements and an analysis of your brewed coffee.
SCA BREWING SKILLS INTERMEDIATE
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 which impact extraction and the maximum extraction
The coffee brewing control chart
Methods of measuring extraction and brew strength
Brewing and charting filter coffee, espresso, cold brew, and other brew methods
Brewing coffee with waters of different qualities
SCA BREWING SKILLS PROFESSIONAL
Coffee professionals will be assessed on their ability to navigate the Brewing Control Chart. This course is intended to extend the practical and sensory brewing capabilities of the professional brewer. Students will gain a deep understanding of the essential brew variables, their impact on extraction, and the ultimate quality of coffee in the cup:
All courses include lunches and lecture materials.
Our courses typically begin at 9 am each morning and finish each day between 5 and 7 pm depending on the progress of students in each course.
The course will be at the BOOT COFFEE CAMPUS at 619 Lindaro Street, San Rafael, CA (just north of San Francisco). Our instructors.
Hotel Information: Hotels in Marin County can be booked online.
BOOT COFFEE PURCHASE POLICY
All sales are final. Course fees are not refundable. If you need to cancel, course fees can be applied to future courses or another person can take your place. For all changes, we will charge a change fee of 25% of the course price. Changes are not possible less than 7 days before the course.