Specialty Brewing Techniques.

In this class you will be working with a selection of the most common brewing apparatus. You will be using simple and effective recipes with techniques that we be demonstrated and practiced.

You will be learning the following brewing methods:

• Cold Drip
• Cold Brew
• Pour Over (V60, Chemex)
• Aeropress
• Siphon

We will show you how to evaluate the coffee through tastings and through fundamental principles we will adjust the brewing variables to manipulate the tasting outcome.

Students will learn to taste, document and adjust the tactile and flavour balances for a variety of single origin beans.

Learning Outcomes:

• Documenting taste & tactile balances.
• Identifying a verity of single origin characteristics.
• Mastery of all brewing variables.
• Proficiency in a variety of alternative brewing methods.
• Introduction to the ASCA Flavour Wheel and its application.