CP 151 - Intro to brewing & extraction

May 9, 2012
Caffe L'affare
Wellington
Registration Closed

Coffee professionals need to have a strong knowledge of the principals of optimum brewing and must be able to brew coffee to SCAA’s vetted standards. The purpose of this class is to:

  • Lay the foundation for all coffee brewing
  • Brew coffee to standards that bring out the best the coffee has to offer

Objectives covered:

  • Identify the four primary sensory aspects of brewed coffee.
  • List and explain the six essential elements of brewing.
  •  Identify the three main stages of the brewing process.
  •  Explain the general rule of optimum extraction.
  • Distinguish by taste the impact of good vs. improper brewing.

Also see these courses that make up Barista Guild Level One course content & testing, Fast-track BG Livel One certification this May!

CP 190 - Level one certification test (2 parts):  http://guestli.st/97518
GE 103 - Intro to cupping: 
http://guestli.st/97392

And IDP, an absolute essential course for barista trainers, business owners & educators.
Instructor Development Program IDP:  http://guestli.st/97383
 
Become a member of the New Zealand Barista Guild!

Barista Guild membership:  http://guestli.st/96510

















When

May 9, 2012
2:00 p.m.
to
May 9, 2012
5:00 p.m.
Pacific/Auckland (+12:00)

Where

Caffe L'affare
16 Jessie Street
Wellington
New Zealand

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Tickets

  • CP 151 - Intro to brewing & extraction GST:097-462-127
    NZ$295.00
    NZSCA/RG/BG member
  • CP 151 - Intro to brewing & extraction GST:097-462-127
    NZ$350.00
    Non-member

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