SCA Brewing Foundation in Manila: Understand, Experiment and Compare

SCA Brewing Foundation formed another part of our Manila learning on 12 July. The class introduced the variables behind extraction, including coffee-to-water ratio, grind size, brewing time, water temperature and extraction control.

Participants considered the relationship between strength and flavour and compared results from practical experiments. The same coffee could produce different cups when the recipe or preparation changed.

Questions and tasting helped learners connect those adjustments with aroma, flavour and balance. The aim was to build an understanding of each variable so that recipe development could be guided by observation.

Thank you to everyone for the enthusiasm and thoughtful discussion. Explore the original album for the class atmosphere and comparison work behind this Foundation session, and the people who shared the learning in Manila.

View the original class album on Facebook