Course In-depth Alternative

Description

Academic plan

Unit 1. The basics of brewing                                                                    Unit 2. Water

• The 7 basic elements of brewing                                                                 – Parameters for water evaluation (TDS, TH, pH)
• Interrelationships of taste and temperature                                            – TDS measurement. Effect on taste
• Dependency of taste on wetting                                                                 – Measurement of TH. Effect on taste.
• Taste dependence on turbulence                                                              – Measuring pH. Influence on taste.
• Taste dependence on brewing time                                                          – Practice (online). Testing water by students
• Taste dependence on filter material                                                         – Practice (online). Brewing with different water compositions

Unit 3. Strength

• Water to Coffee Ratio
• Practice (online). Preparing coffee with different proportions of ground beans and water

Unit 4. Grinding

• Dependence of the finished drink on the grinding. Practice (online)
• Dependence of taste on the condition of the millstones. Practice (online)

Unit 5. Roasting

• Dependence of taste on the degree of roasting
• Practice (online)

Block 6. By-pass technique

• Cooking drinks with the By-pass technique
• Reasons for using the by-pass