SCA Brewing Foundation + Intermediate
- 26-28 มกราคม 2567
- 9-11 กุมภาพันธ์ 2567
INTRODUCTION TO COFFEE
BREWING GUIDELINES
- STRENGTH & EXTRACTION
- WATER TO COFFEE RATIO
- GRIND SIZE
- BREW TIME
- WATER TEMPERATURE
- BREW TURBULENCE
- WATER QUALITY
- FILTER METHOD
- PRESSURE
- COFFEE STORAGE
- CLEANING
- HOT HOLDING
BREWING METHODS AND EQUIPMENT
RESEARCH HISTORY
BREWING PROCESS
BREWING AND CHARTING COFFEE
- CHARTING FILTER COFFEE
- Measuring Methods
- CHARTING ESPRESSO
BREWING GUIDELINES
- WATER TO COFFEE RATIO
- GRIND SIZE
- BREW TIME
- WATER TEMPERATURE
- COLD BREW
- BREW TURBULENCE (AGITIATION)
- WATER QUALITY
- FILTER METHOD
GRINDING
- ELEMENTARY ASPECTS OF COFFEE GRINDING
- GRINDER/BURR TYPES
- GRIND ANALYSIS
EFFECTS OF ROASTING ON THE COFFEE BEAN
- ROAST LEVEL
***ราคาคอร์สเรียนรวม Vat7% แล้ว***
Course Features
- Lectures 1
- Quizzes 1
- Duration 50 hours
- Skill level All levels
- Language Thai
- Students 1
- Assessments Self
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