SCA Brewing in Manila: Experiment, Measure and Taste

Our Manila brewing update for 15 July captured practical experiments in coffee extraction. Participants worked with coffee-to-water ratio, grind size and particle distribution, water temperature, contact time and flow rate.

Pouring technique and agitation were explored alongside TDS and extraction measurements. Brewing, tasting and comparing the results gave the group ways to connect a recipe with strength, balance and flavour in the cup.

The work focused on identifying problems and making considered adjustments. Sensory evaluation helped students assess those choices rather than relying on a recipe without checking the result.

Thank you to everyone for their curiosity and participation. Browse the original album for the experiments and discussion that formed part of our SCA Brewing learning in Manila.