Covering the cutting-edge of extraction theory, water chemistry and grind analysis, this course takes a deep dive into how brewing variables influence each other. From roast level, freshness and grind to the recipe used, this course will give you the expertise to use and apply the SCA brew control chart confidently and design specific brew recipes to achieve flavour and extraction goals.

On completion, you’ll have the tools to manage a filter coffee offering across multiple sites with the ability to quality control and troubleshoot any brew or brew method presented to you.