The course gives the student the ability to navigate the coffee brewing process controlling the ideal chart parameters and helps understand how to plot in required points. The student will explore the effects of temperature, pH, water quality, roast level, and grind size on flavour and extraction in brewed coffee.
This is one of the Coffee Diploma System Intermediate modules, 25 credits will be awarded after completion.
Price Inclusive of SCAE Certificate
Added Extra’s: Complimentary Pastries on arrival, Lunch, cakes, coffee throughout the day.
Dublin Barista School Tote bag, pen, materials all included.
Complimentary 250g bag of our own roasted speciality coffee of the month.