This class is the foundation for all coffee brewing to include hand brewing and mechanical devices. The knowledge gained from this class is essential for anyone in the coffee industry.
Coffee professionals need to have a strong knowledge of the principals governing optimum brewing methods and must be able to brew coffee to SCAA’s vetted standards. CP151 provides this critical instruction.
Lead instructor: Emma Markland Webster
Station instructors: To be confirmed
ENROL FOR THE COURSE HERE>
Why should I do CP151?
CP 151 is one of the skill building workshops developed by the SCAA’s group of coffee and education professionals. The course is one of the building block towards both the SCAA Barista Guild Level One and SCAA Roasters Guild Level One qualifications. See Level 1 & 2 certificate program guide here>
Objectives:
1.Identify the four primary sensory aspects of brewed coffee.
2.List and explain the six essential elements of brewing.
3.Identify the three main stages of the brewing process.
4.Explain the general rule of optimum extraction.
5.Distinguish by taste the impact of good vs. improper brewing.
When and where?
Mojo Coffee HQ
37 Customhouse Quay
Wellington, Wellington 6011
Thursday, 23 January 2014 from 5:00 PM to 8:00 PM