Foundation Brewing

1619 Reed Street,Lakewood CO 80214

21 February, 2022

Description

Learn the variables of what makes coffee, coffee, with a sprinkle of science. Foundation Brewing: This module introduces the key variables of brewing (Ratio, Grind, Brew Device, Technique, Water, Filter Medium) and focuses on beginning concepts of what extraction and strength is within a brewed cup of coffee. Utilizing the SCA Optimum Brew Chart you’ll have a basic understanding of three variables that impact extraction, strength, and quality in a cup of coffee and turn variables into constants. (ratio, grind, technique) Activities: Ratio Tasting; Grind Tasting; Technique Tasting Instuctor: Migue Vicuña, the Coffee Educator and Quality Specialist for Sweet Bloom Coffee Roasters in Denver Colorado. He has held many positions and volunteers quite a bit with in the Specialty Coffee Association (SCA). He has served on the Barista Guild of America (BGA) as an Executive Council member, the chair of both the BGA Education and Membership committees. Miguel is also heavily involved with coffee competitions, regionally, nationally, and internationally. He is a World Barista Championship (WBC) Head Judge, and a World Coffee Events (WCE) Representative. He holds SCA Professional Certificates in Green, Brewing, and Barista, and is a contet creator for the SCA Barista Skills Program and is a Specialized Instructor and AST for the SCA. Hands on time with multiple brewing devices using the Optimum Brew Chart Time Frame: 3 hours