BREWing
BREWING I : FOUNDATIONS OF COFFEE BREWING
Brewing I is an introductory, lecture-focused course that explores the scientific, technical, and sensory principles underlying coffee brewing. Through a combination of lectures and guided labs, students will develop a comprehensive understanding of extraction science, brew methodologies, and beverage preparation while establishing the knowledge necessary for further study and application.
Throughout the course, students will examine water chemistry, extraction theory, and brewing methodologies to understand how brewing variables influence flavor, balance, and overall cup quality. Students will learn to systematically apply brewing principles and evaluate brewed coffee quality through sensory analysis and standardized measurement with the use of modern and relevant tools and equipment. Students will develop a structured approach to diagnosing and improving brewed coffee quality and communicating factors of quality to others.
This course is designed for aspiring baristas, coffee educators, café professionals, and dedicated enthusiasts seeking a comprehensive understanding of coffee brewing and its role within the specialty coffee value chain. The curriculum is informed by established specialty coffee education frameworks and provides a rigorous foundation for continued study in a variety of brewing topics.
COURSE FORMAT:
WHERE: on-site at our institute, physical participation required
WHAT: lecture-based with group discussion, guided labs, and in-class assessments
WHEN: 3 consecutive days | 8 hour class time with 1 hour lunch break
AVAILABILITY: 12 spots available per course
COURSE OBJECTIVES:
By the end of this course, students will be able to:
Explain the scientific principles that govern coffee extraction and brewed beverage quality
Identify the primary variables that influence coffee brewing, including grind size, brew ratio, contact time, and water chemistry
Describe the characteristics, applications, and extraction dynamics of immersion, percolation, and espresso brewing methods
Apply extraction theory to adjust brewing variables and produce consistent, high-quality coffee beverages
Interpret Total Dissolved Solids (TDS) and extraction yield measurements to evaluate brewing performance and inform recipe adjustments
Demonstrate competency in espresso preparation, milk texturing, and the production of foundational café beverages
Perform proper cleaning, calibration, and routine maintenance of essential brewing and espresso equipment
Communicate brewing decisions, extraction adjustments, and sensory observations using appropriate specialty coffee terminology
COURSE PRICE : $495.00
BREWING II : MENTORSHIP IN CAFE SERVICE
Brewing II is a secondary, mentorship-focused course that provides students with an immersive introduction to the professional practice of coffee brewing in commercial café environments. Through direct engagement with experienced coffee professionals, students gain practical insight into the knowledge, skills, and decision-making processes required to consistently prepare high-quality beverages within a specialty café.
Students admitted to this course are paired with an established coffee professional who serves as a mentor throughout a 12-week program. Mentors provide guided instruction, professional insight, and exposure to real-world café operations through approximately 2-3 hours of weekly meetings. During this period, students develop a deeper understanding of brew recipe development, espresso preparation and dialing-in, workflow optimization, milk preparation, beverage consistency, quality control practices, equipment maintenance, customer service, and the operational decisions that influence beverage quality and the overall guest experience.
Building upon the foundational knowledge established in Brewing I, this course bridges foundational understanding with professional application by providing students with meaningful exposure to the responsibilities and challenges encountered by professional baristas and café professionals. Through mentorship and experiential learning, students strengthen the technical, analytical, and interpersonal competencies required to prepare exceptional coffee, maintain efficient workflows, and contribute to successful specialty coffee operations.
This course is designed for aspiring baristas, café managers & owners, as well as dedicated enthusiasts seeking an in-depth understanding of professional coffee brewing and daily café operations. Successful completion of Brewing I: Foundations of Coffee Brewing is required for consideration for Brewing II.
WHERE: off-site at our industry partner’s facility, physical participation required
WHAT: mentorship-based, one-on-one instruction with office hours available
WHEN: 12 consecutive weeks | 2-3 hours min. required per week
AVAILABILITY: 3 spots available per quarter
COURSE FORMAT:
COURSE PLANNED, CURRENTLY UNAVAILABLE!
BREWING III : INDEPENDENT COFFEE BREWING RESEARCH
Brewing III is an advanced, research-focused course centered on independent study within the field of coffee brewing science and applied extraction. Areas of inquiry may include, but are not limited to, extraction theory, water chemistry, espresso preparation, manual brewing methodologies, grinder performance, sensory evaluation, brewing equipment, beverage development, and workflow optimization.
Students who have developed a strong foundational understanding of coffee brewing along with meaningful practical experience in café, are encouraged to pursue specialized research within a focused area of interest.
Building upon the technical knowledge and practical experience acquired through previous coursework, Brewing III introduces students to the principles and methodologies of applied brewing research. Students will be tasked with identifying a narrowly defined research question, developing an experimental protocol, collecting and analyzing data, and communicating findings through the preparation of a scientific research paper. Depending on the originality, rigor, and contribution of the work, completed research may be suitable for submission for publication or presentation within the coffee research community.
This course is designed for aspiring coffee professionals seeking an introduction to applied scientific research as well as advanced expertise in a specialized area of coffee brewing. Successful completion of both Brewing I: Foundations of Coffee Brewing and Brewing II: Mentorship in Café Service is required for consideration for admission to Brewing III.
COURSE FORMAT:
WHERE: off-site at our research partner’s lab facility, physical participation required
WHAT: research-based, independent study with biweekly checkins with a chosen research supervisor
WHEN: 1-year | 3-6 hours min. required per week
AVAILABILITY: 3 spots available per calendar year
COURSE PLANNED, CURRENTLY UNAVAILABLE!