OVERVIEW: DESIGNED TO INTRODUCE THE PROFESSIONAL INTO THE CORE SKILLS AND EQUIPMENT REQUIRED
TO PRODUCE GREAT BREWED COFFEE. THE COURSE TESTS THE ABILITY TO NAVIGATE THE COFFEE BREWING
CONTROL CHART AND UNDERSTAND HOW TO PLOT IN REQUIRED POINTS. YOU ALSO WILL UNDERSTAND LIPIDS
IN COFFEE AND THE IMPACT OF ACIDITY. COURSES DETAILING THE INFORMATION REQUIRED TO ATTEMPT THE
QUALIFICATION ARE EXPECTED TO LAST 1 & DAYS
Ideally candidates should hold Introduction to Coffee Module and Brewing and Grinding Intermediate, Barista Intermediate
Recommended Reading: The Basics of Brewing Coffee, Ted Lingle
BLOOMS TAXONOMY: Remembering / Understanding.
SUB
CODE
KNOWLEDGE/SKILL REQUIRED
STANDARDS
REFERENCE
1.0 ROAST LEVEL
1.01.01
Roast
Type
Mediu
m
Mediu
m Dark
Dark
ROAST LEVEL VS CUP
Roast vs brew practical test
Take the same coffee at 3 roast
levels and brew all the same way
and chart to see how the roast
level impacts the extraction. This
will be done using filter brewing.
Also taste and compare tasting
notes. Coffee Guidelines for a
Central American washed SHB/G,
roaster 15kg.
All coffee's to follow the same
initial roast curve with the MD and
D coffees extending on in time and
temperature from M until finish.
Roast Time
Point in Roast Cycle
Colour (Agtron)
12 13 minutes
Just after 1st crack
65 - 70
13 14 minutes
Between 1st & 2nd
crack
30 seconds + after 1st
crack
55 - 60
15 16 minutes
45 - 50
2.0 UNDERSTANDING BY-PASS
SUB
CODE
KNOWLEDGE/SKILL REQUIRED
2.01.01
BY-PASS
Understanding the importance of by-pass and how it
can affect the brew
STANDARDS
REFERENCE
Explain what by-pass can do to
your finished brew and when it is
used. Use to make your cup
brighter. Sometimes used to
speed up the brew process when
producing large volumes.
Sometimes used to reduce
extraction a small amount to lose
a bitter edge.
2.01.02
Brew using by-pass
Brew using by-pass with single
cup methods or batch brewing,
taste and compare brews
2.01.03
Chart by-pass
Brew and chart in the box 18% to
22% extraction using by-pass.
Brew 500mil using 30 grams of
coffee and by-pass 10% = 50mil.
Chart the coffee on the grams per
litre going through the coffee =
66g per litre.
When charted at 66g per litre draw
a line down to the original 60g per
litre line and thats your point on
the graph.
Guidelines of using
By-pass from the SCAA
3.0 GRIND SIZE
3.01.01
GRIND SIZE VS CUP TASTE
Comparing 2 single micron sizes vs taste and extraction
FILTER BREWING
Brew using a filter brewer a brew
with 300 microns and a brew with
700 microns, taste each section
and chart. Use a sieve to establish
each micron size.
The objective is to see the
difference with a single grind size
and the clarity in the cup. Both
micron sizes should be brewed at
the same strength and extraction.
3.01.02
Espresso grind size
Split into pairs and brew a espresso
shot in the box at 18% to 22%
extraction and 8 to 11 % strength.
4.0 EXTRACTION TEST
4.01.01
EXTRACTION
Understand how extraction tastes in the cup
Brew and chart 14%, 18%, and
24% extraction at the same
strength i.e. 1.3.
The acceptable margin of error on
each extraction is 1% and strength
is 0.05.
Taste and understand the
difference in the cup.
SUB
CODE
KNOWLEDGE/SKILL REQUIRED
STANDARDS
4.01.02
Practical extraction test
In groups of two brew and chart
14%, 18%, and 24% extraction at
the same strength i.e. 1.3.
The acceptable margin of error on
each extraction is 1% and strength
is 0.5.
REFERENCE
5.0 STRENGTH TEST
5.01.01
5.01.02
STRENGTH
Understand how strength tastes in the cup
Practical strength test
Brew and chart 18% extraction at
1.0, 1.3 and 1.6 strength.
The acceptable margin of error on
each strength is 0.05 and
extraction 1%.
Taste and understand the
difference in the cup
In groups of 2 brew and chart 18%
extraction at 1.0, 1.3 and 1.6
strength.
The acceptable margin of error on
each strength is 0.05 and
extraction 1%.
6.0 TEMPERATURE
6.01.01
6.01.02
IMPORTANCE OF TEMPERATURE
Understand the impact of temperature while brewing
coffee at 85c, 92c and 98c
Cold Brew
The same coffee, dose, grind,
volume but change the brew
temperature for each brew.
One at 85c, 92c and 98c.
Taste and chart all coffee's at the
same strength and extraction.
Compare the difference in taste
If possible brew a cold brew the
day before the class and taste the
same coffee as a cold brew and a
hot brew.
Describe the different acids that
have been extracted due to
temperature
7.0 CHEMISTRY
7.01.01
ACIDITY IN COFFEE BREWING
PH changes during extraction
Demonstrate and show the
changes in coffee PH as a
function of extraction, time and
temperature
1991 Effects of some
extraction conditions on
brewing and stability of
coffee beverage. M C
NICOLI, C SEVERINI, M
DALLA ROSA, C R
LERICI. ASIC
SUB
CODE
KNOWLEDGE/SKILL REQUIRED
STANDARDS
REFERENCE
7.01.02
Acidity changes during coffee storage
Demonstrate and show the
changes in coffee PH as a
function of storage, time and
temperature
1991 Effects of some
extraction conditions on
brewing and stability of
coffee beverage. M C
NICOLI, C SEVERINI, M
DALLA ROSA, C R
LERICI. ASIC
The Basics of Brewing
Coffee, Lingle, page 18
7.01.03
Lipids in Coffee
Graph the content of total lipids in
coffee powder / boiled coffee /
espresso and filter coffee.
Explain the graph in detail
1993 Lipids in the coffee
brew. N SEHAT, A
MONTAG, K SPEER
1993. ASIC
7.01.04
Lipids transfer by grind particle size
Graph the influence of grind size
vs lipids transfer in espresso
coffee
1993 Lipids in the coffee
brew. N SEHAT, A
MONTAG, K SPEER
1993. ASIC
7.02.01
CHLOROGENIC AND QUINIC ACIDS
Explain what Chlorogenic acids are and which coffee's
contain more
1997 The Nature of
Chlorogenic acids are
they advantageous
compounds in coffee
7.02.02
Explain what Quinic acids are
1997 The Nature of
Chlorogenic acids are
they advantageous
compounds in coffee
8.0 WATER AND COFFEE
8.01.01
WATER IMPORTANCE
Understand water hardness and its impact on taste
Hard water unextracts and soft
water overextracts
SCAA Water Quality
Handbook, page
26/27/28
8.01.02
Understand temporary and permanent hardness
Describe both
8.01.03
Understand water treatment options available
RO, Carbon, etc.,
8.01.04
Understand impact on taste and recommended levels of
hardness and alkalinity for quality brews
SCAA Water Quality
Handbook, page 39
8.01.05
Understand water impact on machine - limescale and
corrosion risks
[Link]
ki/Hard_water
SCAA Water Quality
Handbook, page 45
SUB
CODE
KNOWLEDGE/SKILL REQUIRED
STANDARDS
REFERENCE
8.01.06
Understand how to measure water - strips, drops and
electronic
For example:
strips:
[Link]
/pH-Test-Strips-Water50/dp/B003F6QJMO/ref=
pd_sim_sbs_diy_9 OR
[Link]
/Waterworks-TotalHardness-Stripsstrips/dp/B005A7U9ZY
drops:
[Link]
/Water-HardnessTestingKit/dp/B004R1344M/ref=
pd_bxgy_d_img_y
8.01.07
Understand Langelier index and acceptable range of
+0.5 to -0.5.
Langelier index:
[Link]
om/[Link]
8.02.01
HOLDING AND SERVING
Understand the breakdown in coffee aroma and taste
over time
The Basics of Brewing
Coffee, Ted Lingle,
Chapter 9
8.02.02
Understand the different ways of holding coffee
8.02.03
Chart 3 brews, one at 1 hour old, one at 2 hours old and
one at 3 hours old
Chart each coffee to see if there is
an increase in strength over time
