Class Overview
Do you love coffee and want to immerse yourself in learning about this alluring elixir? Learn all about coffee from a chef, food scientist, and owner of a cafe/bakery.
Discover the history of coffee, coffee production and roasting. Explore the science, as well as methods and best practices, for coffee brewing and extraction. We will learn about the various processes such as French press, V-60 (pour-over), Aeropress, Moka pot, espresso, cold brew, siphon, and other techniques.
This class is also an opportunity to hone your sensory skills and learn how to evaluate coffee with sensory training exercises, and "cupping," and other methods of evaluation.
Learning Objectives
At the end of this course, students will be able to:
- Prepare coffee using the most popular and common extraction techniques
- Understand the history of coffee and the current state of the coffee industry
- Evaluate coffees by taste and aroma, and describe the flavor notes in different varietals, roasts, and extraction techniques
Who Might Enjoy This Class?
- Coffee lovers, food industry professionals, and anyone who is interested in learning more about coffee
- People interested in the sensory experience of coffee who would like to develop their sense of taste and ability to describe aromas
- Anyone who would like to improve the coffee they make
- People with an interest in science who would enjoy having a deeper understanding of the science behind coffee extraction
Class Details
Winter 2025
- When : Monday, Jan 06 to Mar 10 ; 5:00 pm to 8:00 pm
- Location : SC0BE , SC - BE - Cont Edu - BE1139B , 1701 Broadway Seattle WA 98022
- Fee : $499
