The Brewing Intermediate course builds on the concepts and skills introduced in the Foundation course. It is ideal for someone who has brewing experience and wants to further explore how to improve coffee quality. This course covers a wide range of topics, including an exploration of the brewing process in terms of device usage, extraction order and wetting; the essential elements of brewing and their individual influence on the final cup; the scientific measurement of extracted coffee strength and charting a coffee’s extraction; analysis of brewed coffee and espresso and adjustments to consider in order to deliver a correctly extracted, well balanced cup and finally, the importance of cleaning and maintenance.
A written exam tests intermediate course knowledge while a practical exam assesses the learner’s ability to identify strength and extraction differences in brewed coffee; prepare brews from different devices and diagnose how to correct the recipe for a poorly brewed coffee from an automatic filter brewer.
A simple lunch consisting of ingredients for sandwiches or salads will be available but individuals are welcome to go out to lunch or order delivery from one of the many local restaurants.
CLASS CAPACITY: 12 students
SCA course certificate is included in the class cost.
ATTEND MORE, SAVE MORE! Receive a 10% discount when you purchase 2 or more SCA courses at the RNY Lab. Discount automatically applied at checkout, no code necessary.
Cancellation Policy:
If you are unable to attend this class after signing up, you will receive a full refund only if we are able to fill your spot. All purchased class credits will transfer to a future class at RNY. RNY reserves the right to cancel or reschedule classes, as necessary. If a class is cancelled or rescheduled RNY will refund cost of class only.
