Day Four - Grinding, Brewing, and Business
Grinding Technology
Grinder Designs for Preserving Flavor and Aroma - Controlling Particle Size and Product Quality
Cupping and Tasting
Flavor Variations from Different Grinds
Brewing Methods
Coffee to Water Ratios and Degrees of Extraction
Cupping and Tasting
Different Brewing Parameters
Gourmet Class Luncheon
Espresso
Unique Requirements for a Unique Brewing Method
Quality Control, Maintenance, and Record Keeping
Key Items Developing Your Own QC System
Business Planning and Expansion
To Roast or Not to Roast and Other Considerations for Your Business
| Day One - Understanding Green Coffee |
Day Two - The Art and Science of Coffee Roasting |
| Day Three - Roasting & Blending |
Day Four - Grinding, Brewing, and Business |