ALTERNATIVE BREWING
This course is to ensure delegates utilise their alternative brewing equipment effectively to deliver excellent brewed coffee and gain an introduction to the third wave.
COURSE OBJECTIVES
Understanding coffee and your chosen blend
- the two types of coffee
- blending, roasting
- packaging and distribution
Understanding your coffee grinder (practical)
- what is brewed coffee?
- the grinder
- the hopper
- the grinding plates
- dosing ground coffee
Understanding your brewing equipment (practical)
- the three types of equipment
- different grind settings
- the correct working brewing methods
- the operating parts
Brew using V60 (practical)
- what you need
- preparation
- the rate of brew
- working practices
Brew using Syphon (practical)
- what you need
- preparation
- the rate of brew
- working practices
Brew using an Aeropress (practical)
- what you need
- preparation
- the rate of brew
- working practices
Producing brewed coffee (practical)
- all delegates practice brewing coffees using the different pieces of equipment
Cleaning and maintenance of your equipment (practical)
- how to clean the V60, Syphon and Aeropress
The grinder
- remove old coffee
- the hopper
- the grinding mechanism
