SCA Brewing Foundation in Luang Prabang: Brew, Taste and Compare

The first day of our SCA Brewing Skills Foundation class at Sahai Lao Coffee Roastery introduced the variables behind extraction. Participants brewed, tasted and compared results while building a foundation for recipe development.

Coffee-to-water ratio, grind size, water temperature and brewing time were explored alongside different methods and equipment. Sensory evaluation helped learners discuss what changed in the cup as they worked with those variables.

The session formed part of our Community Support Program, developed through collaboration with Sahai Lao Coffee Roastery. It offered local coffee professionals access to SCA education through a community-supported programme.

Thank you to everyone who joined the first day in Luang Prabang. The original album preserves the brewing practice and learning shared by the group.