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We are tasting passion fruit with lactic notes like mango lassi and a delightfully boozy undertone
somewhere between a brushed finish and a mirror polish
demonstrate an understanding of how to develop brew recipes and a systematic method of structuring beverage menus
V60 and Trapezoid filter
participants will learn a sophisticated tasting methodology and descriptive explanation of coffee flavours
SCA Brewing Professional Date:Wednesday 30th October - Friday 1st November We are tasting passion fruitThe Brewing Professional course builds upon the concepts and skills introduced in the Brewing Intermediate course. Learners take a deeper and more scientific look at the essential elements of good brewing, what happens when brewing parameters are manipulated, and how to master navigation of the coffee brewing control chart. Learners will gain a deeper understanding of water and its impact on brewing, specifically utilizing the ideals of aim, measure,