Courses & Community

Our Brewing classes use an Immersion × Percolation Brewing Extraction Variables worksheet to bring experiments, measurements and tasting together. This update showed how learners compare a control recipe with changes to individual variables.

Brewing Professional Day 2 in Chitwan explored extraction and strength through the Brewing Control Chart, practical adjustments and side-by-side tasting.

The final-day recap from Brewing Intermediate in Chitwan brought practical and theory assessments together. Students checked water TDS and worked through their brewing recipes, adjusting grind, dose, pouring, time and beverage yield.

Day 2 of Brewing Intermediate in Chitwan continued the conversation about body, intensity and flavour. Students compared coffees and roast levels while exploring water chemistry and how their brewing decisions changed the cup.

Twelve students worked in four groups on the first day of Brewing Intermediate in Chitwan. The session introduced brewing and extraction, then moved into practical targets that the groups could compare in the cup.