DURATION: 2h 6min
Learn the theory behind the extraction of coffee, identify the four primary sensory aspects of brewed coffee, understand the essential elements of brewing and optimum extraction, and master the brewing control chart.
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.
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