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Pour-Over Coffee Theory Course — Beginner Level
Breaking Down Extraction Theory from a Scientific Perspective
This course delves into the art of pour-over coffee from a scientific perspective, using small class teaching and practical exercises to help students deepen their understanding.
Introduction to CoffeeTools
To do a good job, one must first sharpen their tools. The instructor will introduce students to various common coffee tools and explain how these tools affect coffee flavor and brewing techniques.
Understanding Coffee Powder Dissolution Models
Understand the interaction between coffee powder and water through coffee powder dissolution models, analyze the impact of pouring strength on coffee, and explain how two common pouring methods bring out different layers of coffee flavor.
Understanding the Four Control Factors of Pour-Over Coffee
The instructor will explain how grind size, water temperature, coffee-to-water ratio, and extraction time affect coffee flavor, and introduce the four common coffee flavors to help students find their preferred coffee taste.
How to Choose Coffee Beans
Students will taste the flavor of the same coffee bean through three specially designed cups to highlight the acidity, sweetness, and aroma, further understanding the characteristics of the coffee bean.
Student Practical Session
Practice makes perfect. There will be ample practical time in class for students to practice various brewing methods, with the instructor providing feedback and improvement suggestions to help students brew their own coffee.
Analyzing Common Brewing Issues
Address students’ everyday brewing problems and provide solutions while encouraging peer discussion of brewing experiences.
Flexible Scheduling
Multiple time slots are available daily for students to schedule classes conveniently. Total class duration is 2.5 hours, $680 for one person, $600 per person for two or more participants; four participants can book a private session for true small class instruction.
