OVERVIEW: DESIGNED TO INTRODUCE THE NOVICE INTO THE … curriculum.pdf · overview: designed to...

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OVERVIEW: DESIGNED TO INTRODUCE THE NOVICE INTO THE CORE SKILLS AND EQUIPMENT REQUIRED TO PRODUCE GREAT BREWED COFFEE. COURSES DETAILING THE INFORMATION REQUIRED TO ATTEMPT THE QUALIFICATION ARE EXPECTED TO LAST 1/2 - 1 DAY No prior knowledge is needed before taking this module, although it is recommended that you take the "Introduction to Coffee" module. A passion for great coffee is essential! Recommended Reading: See reference material

BLOOMS TAXONOMY: Remembering / Understanding.

SUB CODE

KNOWLEDGE/SKILL REQUIRED STANDARDS REFERENCE

1.0 INTRODUCTION TO COFFEE

1.01.01 Aware of the origins of coffee as the fruit of different species of coffee tree

Aware of Arabica and Robusta Can recognise the coffee tree and cherry

The Devils Cup, Stewart Lee Allen

1.01.02 Aware of the process of getting coffee from the farm through to the final drink

Aware that coffee is picked, the beans extracted, and then eventually roasted

Coffee, Philippe Boe

1.01.03 Aware that coffee varies in flavour based upon different varieties, origins and roast

Can differentiate broad differences in coffee flavour based on species and origin

2.0 BREWING GUIDELINES

2.01.01 WATER TO COFFEE RATIO Basic awareness that sufficient ground coffee is required, per litre of water, to make a quality cup of coffee

SCAE Gold cup standard: 50+ grams per litre

SCAA The Coffee Brewing Handbook, T Lingle

2.01.02 Basic awareness of the quantity of coffee commonly used for espresso

7 - 10g of coffee commonly used for single espresso dependent on choice, culture, and coffee used

2.02.01 GRIND SIZE Aware that grind size affects the rate of extraction (based on surface area) and the speed water can flow through

Can identify appropriate grind texture for espresso, filter and cafetiere

2.02.02 Aware that the time the water is in contact with the coffee is often controlled by grind size and turbulence

Basic understanding why each grind size is appropriate

2.03.01 BREW TIME Aware that the amount of time the water is in contact with the coffee will allow different quantity of solids to be dissolved

Filter Coffee (1ltr +) 4-6 minutes, Single cup filter 1-3 minutes, Espresso 20-30sec

2.04.01 WATER TEMPERATURE Aware that the correct water temperature of water is required to dissolve the desired flavours from the coffee

Temperature range of 92c - 96c advised

2.05.01 BREW TURBULENCE Aware that increase in turbulence of the water in contact with the coffee, will increase extraction

Can demonstrate how to use turbulence in brewing methods below (as appropriate)

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2.06.01 WATER QUALITY Awareness that water quality varies in different regions and this can affect brew quality

Understand the meaning of water "hardness" and scale Understand that water may have unwanted taints/odours

2.07.01 FILTER METHOD Aware of different filtering methods: paper, cloth, screen, metal filter

Be aware of different filter methods and their characteristics

2.08.01 Aware of pressure brewing and impact of time and grind size

Aware that increase of pressure can decrease brewing times

3.0 BREWING METHODS

3.01.01 Aware of a range of different equipment used for brewing coffee

Can identify: a filter brewer, a Pour Over, a Chemex, an Aeropress, a Syphon, a French Press (Cafetiere), a Mocha pot, an espresso machine

Coffee, Tim Wendelboe Everything but espresso, Scott Rao

3.02.01 Aware of the correct methodology require to make an individual filter coffee/pour over

Can produce a filter coffee following the correct methodology

The Blue Bottle Craft of Coffee, Freeman & Freeman

3.02.02 Rinses filter and warms container

Understands the basic reasons for each step taken

3.02.03 Correctly grinds the required quantity of coffee

3.02.04 Wets the ground coffee with water (of the correct temperature) and allows it to bloom

3.02.05 Regularly adds additional water at the required rate and quantity

3.03.01 Can follow the procedures required to make a filter coffee using a standard brewer

Can produce a flask of coffee using the correct procedure on the brew equipment

3.04.01 Aware of grind size by brew method

Can match 3 grind textures to the appropriate brewing method. These should be French Press (Cafetiere), Filter, Espresso (Other methods can also be used)

3.05.01 Has knowledge of the correct use of the following brewing methods: A Chemex, an Aeropress, a Syphon, a Cafetiere, a Mocha pot, an espresso machine

Can demonstrate correct use of two of the brewing methods

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OVERVIEW: DESIGNED TO INTRODUCE THE INTERMEDIATE INTO THE CORE SKILLS AND EQUIPMENT REQUIRED

TO PRODUCE GREAT BREWED COFFEE AND UNDERSTAND HOW TO CHART DIFFERENT BREW STYLES. COURSES DETAILING THE INFORMATION REQUIRED TO ATTEMPT THE QUALIFICATION ARE EXPECTED TO LAST 1 DAY Ideally candidates should hold a general understanding of brewing and grinder coffee for all brewing methods. Recommended Reading: The Basics of Brewing Coffee, Ted Lingle BLOOMS TAXONOMY: Remembering / Understanding.

SUB CODE


1.0 GRINDING

1.01.01 ELEMENTARY ASPECTS OF COFFEE GRINDING Aware of grind size and extraction surface area, how this impacts the final drink.

Filter 4-6 minutes, single cup 1-3 minutes, espresso 20-30 seconds

The Basics of Brewing Coffee, Ted Lingle

1.01.02 Aware of the influences of under/over extraction due to particle size.

Demonstrate what impacts an under-extracted cup i.e. grind size, brew time, water quality and an over-extracted cup

1.01.03 Aware of particle size by brew method in Microns.

Show this on a graph where time = brew method

1.01.04 Aware of the aroma in cells and impact of time.

Understand the amount of aromas lost over time, i.e. 60% in 15 minutes for filter, and 48% in 2 minutes for espresso

1.01.05 Aware of heat build-up and controls while grinding

Discuss heated burrs in espresso for consistency. Discuss ways of reducing heat in larger production methods, such as liquid nitrogen and water cooling

1.02.01 GRINDER/BURR TYPES Aware of the different grinder types in the market

Roller = mass production, Flat = filter or espresso, Conical = espresso

1.02.02 Aware of the different type of grinder burrs on the market and application

Roller, Flat, Conical

1.03.01 GRIND ANALYSIS Aware of the different types of grind analysis

Laser and Sieve. Show both on slide and explain the application. Pros and cons

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2.0 EFFECTS OF ROASTING ON THE COFFEE BEAN

2.01.01 ROAST LEVEL Understand the different roast levels and the impact on the brew

Light roast would extract less than a dark roast, as it has less soluables to give off

Point in Roast Cycle Colour (Agton)

Just after 1st crack 65 - 70

Between 1st and 2nd crack 55 - 60

30 seconds + after 1st crack 45 - 50

2.01.02 Roast level impact on grind size

Feel each of the above grind sample to see the impact of roast level on the grind break up

3.0 RESEARCH HISTORY

3.01.01 HISTORY To cover the historical journey of the brewing research form 1952

Cover this on one slide explaining when the research took place and what happened since in all countries all over the world. Also include the research that the SCAE did in 2011

European Coffee Extraction Preferences: SCAE 2013

4.0 BREWING PROCESS

4.01.01 BREWING Understand what happens during the brewing process

Explain what happens from the second the water contacts the grounds until the brew has finished. Explain which solids come out when

Water quality Handbook: SCAA

4.01.02 Taste a brew split into 3 stages = perfect cup

4.01.03 Understand what happens when you do not use enough coffee

Brew 3 litres of coffee, but only use enough coffee for 2 litres, so you can show the over-extraction in the last stage if you do not use enough coffee

4.01.04 Understand the difference between Strength and Extraction

Strength = mouth-feel, and Extraction = taste

4.01.05 Understand the maximum you can extract out of a bean

The maximum you can extract is around 30%

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4.01.06 Understand the ideal extraction

18% to 22%

4.01.07 Understand the correct strength range

1.2 and upwards

5.0 BREWING GUIDELINES

5.01.01 WATER TO COFFEE RATIO Basic awareness that sufficient ground coffee is required, per litre of water, to make a quality cup of coffee

SCAE Gold cup standard: 55-60 grams per litre

5.01.02 Basic awareness of the quantity of coffee commonly used for espresso

7-10 grams of coffee commonly used dependent on choice, culture, and coffee used

5.02.01 GRIND SIZE Aware that grind size affects the rate of extraction (based on surface area) and the speed water can flow through

Include a slide showing grind size vs method and brew time

5.03.01 BREW TIME Aware that the amount of time the water is in contact with the coffee will allow different quantity of solids to be dissolved

Filter 4-6 minutes, Single Cup 1-3 minutes, Espresso 25-30 seconds

5.03.02 Aware that the amount of time the water is in contact with the coffee is often controlled by grind size

5.04.01 WATER TEMPERATURE Aware that the correct water temperature of water is required to dissolve the desired flavours from the coffee

92c - 96c

5.05.01 BREW TURBULENCE Aware how turbulence can impact the final cup, more turbulence = stronger cup

5.06.01 WATER QUALITY Aware that bad quality water can result in a bad cup

5.06.02 Aware of the taste of soft water and hard water

Taste both hard water and soft water cool, do not brew. You can find these at a local supermarket (maybe explained as dry residue at 180c)

5.06.03 Aware of the SCAE brewing water standards

Show a slide to the recommended SCAE water standards

5.06.04 Filter method, discuss each method

Cloth, Paper, Screen, Seated Cup, Metal, Brew Chamber

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6.0 BREWING AND CHARTING COFFEE

6.01.01 CHARTING FILTER COFFEE Attendees have to demonstrate the knowledge of brewing good coffee and charting

Demonstrate how to brew and chart filter coffee into the SCAE box. Brew between 18% and 22% extraction at a minimum of 50g per litre

6.01.02 Understand that you can brew and chart all brewing methods

Paper, Cloth, Screen, Metal, Espresso. Understand what you have to do to each brew method before testing

6.02.01 CHARTING ESPRESSO Espresso guidelines

9% to 11% strength at 18 to 22% extraction

6.02.02 Charting espresso, instruction only

Brew and chart espresso into the box, demonstration only in this session

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OVERVIEW: DESIGNED TO INTRODUCE THE PROFESSIONAL INTO THE CORE SKILLS AND EQUIPMENT REQUIRED

TO PRODUCE GREAT BREWED COFFEE. THE COURSE TESTS THE ABILITY TO NAVIGATE THE COFFEE BREWING CONTROL CHART AND UNDERSTAND HOW TO PLOT IN REQUIRED POINTS. YOU ALSO WILL UNDERSTAND LIPIDS IN COFFEE AND THE IMPACT OF ACIDITY. COURSES DETAILING THE INFORMATION REQUIRED TO ATTEMPT THE QUALIFICATION ARE EXPECTED TO LAST 1 & ½ DAYS Ideally candidates should hold Introduction to Coffee Module and Brewing and Grinding Intermediate, Barista Intermediate Recommended Reading: The Basics of Brewing Coffee, Ted Lingle BLOOMS TAXONOMY: Remembering / Understanding.

SUB CODE


1.0 ROAST LEVEL

1.01.01 ROAST LEVEL VS CUP Roast vs brew practical test

Take the same coffee at 3 roast levels and brew all the same way and chart to see how the roast level impacts the extraction. This will be done using filter brewing. Also taste and compare tasting notes. Coffee Guidelines for a Central American washed SHB/G, roaster 15kg. All coffee's to follow the same initial roast curve with the MD and D coffees extending on in time and temperature from M until finish.

Roast Type

Roast Time Point in Roast Cycle Colour (Agtron)

Medium

12 – 13 minutes Just after 1st crack 65 - 70

Medium Dark

13 – 14 minutes Between 1st & 2nd crack

55 - 60

Dark 15 – 16 minutes 30 seconds + after 1st crack

45 - 50

2.0 UNDERSTANDING BY-PASS

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SUB CODE


2.01.01 BY-PASS Understanding the importance of by-pass and how it can affect the brew

Explain what by-pass can do to your finished brew and when it is used. Use to make your cup brighter. Sometimes used to speed up the brew process when producing large volumes. Sometimes used to reduce extraction a small amount to lose a bitter edge.

2.01.02 Brew using by-pass

Brew using by-pass with single cup methods or batch brewing, taste and compare brews

2.01.03 Chart by-pass

Brew and chart in the box 18% to 22% extraction using by-pass. Brew 500mil using 30 grams of coffee and by-pass 10% = 50mil. Chart the coffee on the grams per litre going through the coffee = 66g per litre. When charted at 66g per litre draw a line down to the original 60g per litre line and thats your point on the graph.

Guidelines of using By-pass from the SCAA

3.0 GRIND SIZE

3.01.01 GRIND SIZE VS CUP TASTE Comparing 2 single micron sizes vs taste and extraction FILTER BREWING

Brew using a filter brewer a brew with 300 microns and a brew with 700 microns, taste each section and chart. Use a sieve to establish each micron size. The objective is to see the difference with a single grind size and the clarity in the cup. Both micron sizes should be brewed at the same strength and extraction.

3.01.02 Espresso grind size

Split into pairs and brew a espresso shot in the box at 18% to 22% extraction and 8 to 11 % strength.

4.0 EXTRACTION TEST

4.01.01 EXTRACTION Understand how extraction tastes in the cup

Brew and chart 14%, 18%, and 24% extraction at the same strength i.e. 1.3. The acceptable margin of error on each extraction is 1% and strength is 0.05. Taste and understand the difference in the cup.

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4.01.02 Practical extraction test

In groups of two brew and chart 14%, 18%, and 24% extraction at the same strength i.e. 1.3. The acceptable margin of error on each extraction is 1% and strength is 0.5.

5.0 STRENGTH TEST

5.01.01 STRENGTH Understand how strength tastes in the cup

Brew and chart 18% extraction at 1.0, 1.3 and 1.6 strength. The acceptable margin of error on each strength is 0.05 and extraction 1%. Taste and understand the difference in the cup

5.01.02 Practical strength test

In groups of 2 brew and chart 18% extraction at 1.0, 1.3 and 1.6 strength. The acceptable margin of error on each strength is 0.05 and extraction 1%.

6.0 TEMPERATURE

6.01.01 IMPORTANCE OF TEMPERATURE Understand the impact of temperature while brewing coffee at 85c, 92c and 98c

The same coffee, dose, grind, volume but change the brew temperature for each brew. One at 85c, 92c and 98c. Taste and chart all coffee's at the same strength and extraction. Compare the difference in taste

6.01.02 Cold Brew

If possible brew a cold brew the day before the class and taste the same coffee as a cold brew and a hot brew. Describe the different acids that have been extracted due to temperature

7.0 CHEMISTRY

7.01.01 ACIDITY IN COFFEE BREWING PH changes during extraction

Demonstrate and show the changes in coffee PH as a function of extraction, time and temperature

1991 Effects of some extraction conditions on brewing and stability of coffee beverage. M C NICOLI, C SEVERINI, M DALLA ROSA, C R LERICI. ASIC

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7.01.02 Acidity changes during coffee storage

Demonstrate and show the changes in coffee PH as a function of storage, time and temperature

1991 Effects of some extraction conditions on brewing and stability of coffee beverage. M C NICOLI, C SEVERINI, M DALLA ROSA, C R LERICI. ASIC The Basics of Brewing Coffee, Lingle, page 18

7.01.03 Lipids in Coffee

Graph the content of total lipids in coffee powder / boiled coffee / espresso and filter coffee. Explain the graph in detail

1993 Lipids in the coffee brew. N SEHAT, A MONTAG, K SPEER 1993. ASIC

7.01.04 Lipids transfer by grind particle size

Graph the influence of grind size vs lipids transfer in espresso coffee

1993 Lipids in the coffee brew. N SEHAT, A MONTAG, K SPEER 1993. ASIC

7.02.01 CHLOROGENIC AND QUINIC ACIDS Explain what Chlorogenic acids are and which coffee's contain more

1997 The Nature of Chlorogenic acids are they advantageous compounds in coffee

7.02.02 Explain what Quinic acids are

1997 The Nature of Chlorogenic acids are they advantageous compounds in coffee

8.0 WATER AND COFFEE

8.01.01 WATER IMPORTANCE Understand water hardness and its impact on taste

Hard water unextracts and soft water overextracts

SCAA Water Quality Handbook, page 26/27/28

8.01.02 Understand temporary and permanent hardness

Describe both

8.01.03 Understand water treatment options available

RO, Carbon, etc.,

SCAA Water Quality Handbook, page 45

8.01.04 Understand impact on taste and recommended levels of hardness and alkalinity for quality brews

SCAA Water Quality Handbook, page 39

8.01.05 Understand water impact on machine - limescale and corrosion risks

http://en.wikipedia.org/wiki/Hard_water

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8.01.06 Understand how to measure water - strips, drops and electronic

For example: strips: http://www.amazon.co.uk/pH-Test-Strips-Water-50/dp/B003F6QJMO/ref=pd_sim_sbs_diy_9 OR http://www.amazon.co.uk/Waterworks-Total-Hardness-Strips-strips/dp/B005A7U9ZY drops: http://www.amazon.co.uk/Water-Hardness-Testing-Kit/dp/B004R1344M/ref=pd_bxgy_d_img_y

8.01.07 Understand Langelier index and acceptable range of +0.5 to -0.5.

Langelier index: http://www.csgnetwork.com/langeliersicalc.html

8.02.01 HOLDING AND SERVING Understand the breakdown in coffee aroma and taste over time

The Basics of Brewing Coffee, Ted Lingle, Chapter 9

8.02.02 Understand the different ways of holding coffee

8.02.03 Chart 3 brews, one at 1 hour old, one at 2 hours old and one at 3 hours old

Chart each coffee to see if there is an increase in strength over time

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