In this course, we will explain the theory behind the extraction of coffee, identify the four primary sensory aspects of brewed coffee, explain the essential elements of brewing, explain the general rule of optimum extraction, familiarize oneself with the brewing control chart and much more.
We highly recommend that you take this course together with COFFEE GRINDING CONCEPTS.
Review the fundamentals of brewing protocols and best practices. This course follows the Specialty Coffee Association’s curriculum with extra spice added by Willem Boot.
|Brewing and Extraction Theory||00:31:00|
|Introduction to Extraction and Brewing||00:01:00|
|The Flavor Wheel Explained||00:06:00|
|Coffee to Water Ratio||00:06:00|
|Testing the Grind||00:02:00|
|The Brew Method||00:07:00|
|The Brewing Technique||00:07:00|
|Coffee Brewing Chart||00:03:00|
|Using a TDS Meter||00:04:00|
|Validating the Extraction Yield||00:04:00|
|The Levels of Extraction||00:04:00|
|Brewing with French Press||00:07:00|
|Brewing with Chemex||00:10:00|
|Brewing with Aeropress||00:09:00|
|Brewing with Vaccpot||00:09:00|
|Korean Barista Preparing VaccPot||00:02:00|
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