Introducing the Sustainable Coffee Institute, a new quality institute focusing on measurable sustainable quality in the coffee industry.

This course explores the following topics: 

• Overview of traditional brewing methods.
• Discussion of variables that affect extraction. Measuring strength and extraction to confirm results.
• Experiment with traditional and by-pass brewing to optimize extraction and flavor. •Compare automated with manual brewing systems and results.
• Continued discussion and practice of variables that affect extraction, including roasting affects.

For more info please visit sci.coffee

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