Pour Over Class
Pourover Class
Pour Over Class
■¥ 13,200/2 hours
In addition to basic knowledge about coffee beans and refining methods, this class provides practical instruction on extraction theory, how to use equipment, and pouring control. By understanding the balance between beans and water and being able to create the optimal recipe, you can experience the depth of hand drip brewing.
Course Content
Lesson Content
Chapter 1: About Coffee
- About Coffee Cherries
- Specialty Coffee
- Coffee Belt
- Representative purification
- Refining process
- The 7 stages of roasting
- Beans' natural enemy
Chapter 2 Coffee Equipment
- About coffee equipment
- About the kettle
- About the grinder
- Recipe creation
- Bean to water ratio
- Dose and grinder adjustment
Chapter 3 Extraction
- extraction theory
- Water temperature
- Unextracted/Overextracted
- Acid subdivision
- About water
- About pH
Chapter 4 Pour
- The basics of pouring
- Pouring speed (flow rate)
- Kettle Control
