With a focus on optimising flavour, in this course you’ll use the SCA brew control chart system to understand and refine your brews, ensuring extraction targets are met. You’ll also develop your tasting skills by exploring the sensory properties of strength and extraction levels in great detail, learning to identify differences by taste alone.

You’ll experiment with multiple brew variables such as grind size, contact time, water temperature and agitation across various brew methods. This course also covers water chemistry and how to select brew methods based on certain criteria and context.