Brewing Intermediate advances the technical skills required to consistently produce high-quality filter coffee by exploring the seven essentials of brewing. Building on the foundations of extraction, we conduct a deep analysis of how grind size, brew time, coffee to water ratio and water temperature interact with variables such as turbulence, water quality, and filter type. You will learn how to manage these parameters with precision to refine the flavour profile and ensure repeatability across different brewing methods. A primary objective of this course is to move beyond subjective taste by using the Brewing Control Chart. You will learn to use data to map your extractions, gaining a professional understanding of the relationship between strength (TDS) and extraction yield. By plotting your results, you will develop the ability to identify where a brew sits on the spectrum of balance, and learn the specific mechanical adjustments needed to correct it. This course provides the diagnostic framework necessary to master a variety of manual brewing methods with professional-grade accuracy. The Brewing Intermediate course can be taken with or without SCA accreditation - some basic understanding of manual brewing is recommended.
