In this Brewing Foundation course you will explore the journey of the bean from the farm to the cup with a trainer who has over a decade of industry experience. We begin by learning what defines "specialty" coffee and how to distinguish between coffee species, such as Arabica and Robusta. You will also look at the various factors that influence a coffee's flavour profile, including the role of altitude and the importance of freshness and roasting stages. Through a guided tasting session, you’ll learn the basics of identifying different aromas, flavours, and textures to better understand the complexity of the bean. The brewing portion focuses on the science and variables behind a great filter coffee, using a variety of accessible equipment that is easy to master at home. We examine the critical role that water quality plays in extraction, as water makes up the vast majority of your final cup. You will be introduced to the four key brewing parameters—grind size, time, temperature, and ratio—and learn how to manipulate them to achieve a perfect balance of flavour. By understanding how to identify under-extracted or over-extracted notes, you will gain the skills to troubleshoot your brew and consistently produce a clean, delicious coffee. The Brewing Foundation course can be taken with or without SCA accreditation - all skill levels are welcome.
