Coffee Extraction Course
COFFEE EXTRACTION COURSE
The brewing process is like a team captain: it brings the flavors in line while determining the taster’s first impression of the coffee.
In the 1950s, Dr. Earl E. Lockhart, teacher of food technology at the Massachusetts Institute of Technology, pointed out: "Extraction rate and concentration are the key factors that affect the flavor of the coffee." This is the basis on which the "Golden Cup Theory" was formed.
In this course, students gain an understanding of extraction variables such as water quality, roasting, water temperature, agitation, timing, coffee-to-water ratio, and grind coarseness. Utilizing hands-on experience and practice, as well as the operation methods of different extraction equipment.
The four day course includes: three days of course lectures and one day of examination. Qualified candidates will receive a Golden Cup beginner/intermediate certificate.
Basic Knowledge of Coffee
Brewing and Extraction
BREWING CHAMPION EXPERIENCE SHARING COURSE
Learn the basic methods of analyzing coffee. Topics include basic coffee tasting methods, and distinguishing coffee varieties.
Understand the basics of extraction and concentration, the different brewing equipment and methods of brewing, and determining the proper coffee grind for each brew method.
Coffee Brewing Champions are invited to share the key factors to winning competitions:
OUR CLASSES IN ACTION
We’ll go any lengths in our quest for the best coffee plants. Once we find them, we dig deep. Great coffee starts in the nutrient-rich soils of the world’s best coffee-growing regions.
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The journey to Coffeeland begins with passion. Our passion fuels us on an adventure to explore all things coffee, to build relationships, establish new research, and share education about this bean that we love so much.
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