Brewing Intermediate is designed to teach you how to brew the best possible cup of coffee through a variety of extraction methods. You will gain knowledge on how to understand the impact your grinder has on the quality of your cup and how to test the differences between various grind profiles.
This hands-on course will teach you how to analyse your grind profile and how to match your grind to your brewing method to deliver the best possible cup. In addition, by understanding the essential elements of coffee preparation, you will learn how they individually influence the final cup.
By the end of the course, you will have learned how to scientifically measure coffee strength and trace the extraction of a coffee, and troubleshoot brewing problems to deliver a correctly extracted and well-balanced cup. Using a digital refractometer to measure each cup, participants will learn how to use the equipment correctly to scientifically calculate the extraction and benchmark a coffee for flavour. It is recommended that you have some experience working in this field before attempting this level or have successfully completed the Brewing Foundation.
Practical equipment is available including the following brewers: Chemex, V60, Aeropress, French Press, Cold Brew and Clever Dripper.
- History of filtration research dating back to the 1950s.
- Scientific exploration of the brewing process from the moment the water comes in contact with the coffee
- The relationship between brewing strength and extraction
- Elements that affect extraction and maximum extraction
- The coffee brewing control chart
- Methods of measuring extraction and brew strength.
- Grind profiles
- Preparation and charting of filter coffee, espresso, cold brew and other brew methods
- Coffee brewing with different quality waters
The course is held in the centre of Madrid, at Hola Coffee Academy (Link in Maps). We attach great importance to quality and personalised attention in the training courses, so the maximum number of participants is 4 people.
For any further information please do not hesitate to contact us at email@example.com
* Course prices reflect the following:
- The quality of the training received based on years of experience in the coffee and educational sector.
- The preparation of the class.
- The quality of the equipment and materials used, as well as the consumables (speciality coffee).
- Very small groups.
- The continuous training of the teachers in courses, congresses, forums, etc.
** Cancellation policy:
When you purchase a place on a course, you will receive an email confirming your place and we will start preparing the class. On the other hand, the number of places available to the public will be reduced by the number of places you have contracted and if the course is full it will no longer be available for purchase. Whilst we understand the unforeseen circumstances caused by illness or accident, our refund policy will reflect the costs incurred in setting up that class and the fact that the place has not been available to another purchaser.
- A full refund will be given if the course is cancelled at least 21 days before the course is due to take place. The student may also be offered another available date if he/she prefers a refund.
- A cancellation fee of 50% will be charged if the course is cancelled between 21 days and 48 hours before the course takes place.
- No refund will be given and no alternative date will be offered if the student does not attend the course or cancels with less than 48 hours notice.
Disclaimer: All courses are taught in Spanish, if you'd like to assist to a course in English, please let us know at firstname.lastname@example.org and we'll try to accomodate you.