The 2-day Brewing Intermediate Course builds on the concepts and skills introduced in the Brewing Foundation Course. It is ideal for someone who has brewing experience and wants to further explore how to improve coffee quality. This course covers a wide range of topics, including the brewing process, the essential elements of brewing, the scientific measurement of extracted coffee strength, analysis of brewed coffee and the importance of maintenance.

Course Outline:

• Coffee Knowledge
  • History
  • Roast Levels
  • Freshness
• Brewing Methods & Equipment
  • Grinder Burr Types
• Brewing Guidelines
  • Seven Essential Elements of Brewing
  • Coffee to Water Ratio Principles & Effect on Soluble Yield
  • Device or Culturally Suitable Ratios
  • Grind Setting Principles & Effect on Solubles and Flow Rate
  • Brewing Time
  • Water Temperature Principles
  • Cold Brewing
  • Brew Turbulence
  • Water Quality
  • Filter Media
• Brewing Process
  • Gravity Brewers Usage
  • Extraction of Solids
  • Importance of Completing Brewing Cycle
  • Wetting (Blooming): Causes, Quantities and Extraction Impact
• Brew Analysis
  • Describing the Brew
  • Balanced Brew
  • Optimum Extraction and Concentration
  • SCA Brewing Control Chart - Usage, Measuring and Calculations
• Maintenance & Equipment Cleaning

Exam Outline:

• Written Exam: Intermediate course knowledge
• Practical Exam: Identify strength and extraction differences in brewed coffee; Prepare brews from different devices and diagnose how to correct the recipe for a poorly brewed coffee from an automatic filter brewer