SCA COURSE BREWING (INTERMEDIATE)
AIM: Designed to introduce the concept of scientifically measuring coffee extraction and to explore the elements of coffee brewing, brewing intermediate helps the coffee professional manipulate brew techniques to improve coffee quality.
1.0 Research History
2.0 Brewing Process
3.0 Brewing & Charting Coffee
4.0 Brewing Guidelines
6.0 Effect of roasting on the coffee bean
BOOKING: For booking inquiries, email me at firstname.lastname@example.org