Brewing Professional in Chitwan, Day 2: Comparing Extraction in the Cup

Day 2 of Brewing Professional at Coffee O’Clock Barista Training Center in Chitwan connected the Brewing Control Chart with what students could taste. A reference brew became the starting point for comparing different extraction and strength outcomes.

The group adjusted grind size, dose, brewing time and beverage yield, then returned to tasting. Under-extracted and over-extracted examples, alongside weaker and stronger brews, gave students a practical basis for discussing the differences.

Practice continued until 8 p.m., with busy brewing stations, side-by-side comparisons and repeated adjustments. Students were preparing for a practical assessment that would ask them to control brewing variables with confidence.

The aim was to move beyond making one good cup and develop the ability to change extraction and concentration deliberately. Browse the original album below for the work, conversations and tasting that shaped Day 2 in Chitwan.