
Global Coffee School: Techno Brewing L2
Techno Brewing LV.2
In this course, you will learn how to brew in accordance with GCS standards. You will observe the different results using a variety of variables that affect extraction. By the end of the course will be able to express the taste and aroma of coffee more professionally.
1. Brewing introduction #2
2. Coffee flavor and expression introduction
3. Correlation of extraction changes according to different grind size
4. Correlation of extraction changes according to different dosing amount
5. Correlation of extraction changes according to different roasting degree
6. Correlation of extraction changes according to different roasting degree
7. Correlation of extraction changes according to different brewing times.
8. TDS, extraction yield, and sensory analysis based on the fixed variables
Michael Harris Conlin, GCS Country Manager
2019 Philippine National Barista Champion
2019 WBC semi-finalist
Q-Grader
Founder and CEO Conlins Group of Companies
President and CEO Henry and Sons Group of Companies
Lyca Que, Lead Instructor GCS Philippines
Ten (10) years of experience in the coffee Industry
Q Grader
Food technologist