BREWING

The course is dedicated to those who want to find the correct grind for different filter extractions, understand the importance of using a starting recipe and the various essential elements for a good extraction. A certificate of attendance will be issued at the end of the course.

Foundation (5 points): an introduction for beginners, to the alternative methods to espresso for extracting coffee: V60, chemex, syphon, clever and french press.

Intermediate (10 points): this is a very practical workshop in which you will learn how to analyse your grinding profile, how to match ground coffee to the extraction method, and how to scientifically measure the intensity of extraction.

Professional (25 points): acquire the scientific knowledge for a further step forward, learn temperature management, acidity level control, the impact of water quality on extraction and flavour, learn how to control the extraction range and keep it within defined parameters.