Brewing Intermediate in Chitwan: The Final Assessment Day

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.

At Coffee O’Clock Barista Training Center, the students connected measurements with what they tasted. Each recipe brought several decisions together: how finely to grind, how much coffee to use, how to pour and when to finish the brew. Practical brewing and theory assessments gave the group a chance to apply the learning from the earlier sessions.

Participants had travelled from different parts of Nepal to join the programme. Thank you to the group for their focus and commitment, and congratulations on completing this stage of the training. Browse the original final-day album below.