Coffee Extraction

COFFEE EXTRACTION COURSE

COURSE DESCRIPTION

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.

LECTURES

Basic Knowledge of Coffee

• Learn the basic methods of analyzing coffee. Topics include basic coffee tasting methods, and distinguishing coffee varieties.

Brewing and Extraction

• 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.