Brewing Extraction Science: A Worksheet for Practical Learning

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.

Ratio, grind size, brew time, temperature and agitation formed part of the examples. Students used TDS observations alongside body, sweetness, acidity, bitterness, balance, aroma and aftertaste to discuss the results.

The worksheet was designed as a tool learners could revisit after class when adjusting a recipe, troubleshooting a brew or working with a new coffee. Its purpose was to support a considered decision about which variable to examine next.

Browse the original album for the measurements and practical work behind this learning material. The classroom approach connects data with the cup, giving students another way to record, compare and explain their brewing experiments.