1- Brewing criteria

• Water temperature

Understanding the impact of temperature variables on brewing results

• Humidity

Methods to determine different wetting phase methods. Recognize the relationship between wetting phase differences and brewing differences.

• Brewing turbulence

Identify methods to vary the duration, frequency, and force of disturbance. Identify the relationship between changes in disturbance and differences in finished brew.

• Brewing time

To determine the method of varying water contact time and analyze the effect of contact time on the sensory properties of brewed coffee: Effect on soluble matter extraction and soluble matter concentration

• Filter media

Identify the different filter media options. Relationships between filter media and brewing differences.

• Filter cup shape

Identify different filter media shapes. Explore the effect of equipment shape on coffee bed depth and the effect on the finished brew.

2- Extraction efficiency

• Explain the coffee to water ratio and possible effects on other elements.

3- Soluble matter concentration (strength)

• Use the professional brewing worksheet to create and execute a brewing plan with increased/decreased brewing

4- Grinding settings- Particle size distribution

• Coffee particle size

Methods for measuring particle size distribution, recognizing the contribution of particles of different sizes to brewing results.

• Identify the effect of different burr sharpness on particle state and distribution

5- Roasting degree

• Roasting and extraction performance

Identify the effects of different roasts on soluble extraction, sensory perception, and performance of various brewing equipment

6- Bypass

• Effects of Bypass on the Sensory Aspects of Brewing Coffee

Manually build a bypass brew and measure the brew before and after adding bypass water

• Calculate, measure and use bypass
• Discuss reasons for adding extra water

7- Water quality

• Water origin, recommendations and requirements

Sources of minerals and other substances in various brewing waters, recommendations and requirements for brewing water

• Alkalinity

Relationship between alkalinity in brewing water and expected sensory properties of brewed coffee

• Total hardness (TH)

Effects of water with too high or too low total hardness on various types of brewing equipment

• pH measurement:

Effects of pH on cups and equipment and recommended levels

• Adjustment methods

Understand the water treatment system and its functions, such as reverse osmosis, sediment filtration, carbon filtration, de-alkalization agent, softener, etc., to reduce the total hardness, alkalinity or other substances in brewing water.

• Conductivity

Measurement: Explain the advantages and limitations of conductivity meter TDS in water testing

• Water analysis

Measure alkalinity, total hardness, pH and excess sodium, and analyze water to determine suitability for brewing

• Verification of sensory results

Sensory analysis and comparison of results to develop brewing plans to improve the sensory properties of coffee