SCA Brewing in Manila: Working with the Variables in the Cup

Our SCA Brewing session in Manila on 13 July brought practical experiments and conversation into the classroom. Participants explored coffee-to-water ratio, grind size, water temperature, brewing time and pouring technique.

Tasting and comparing different results helped the group observe how an adjustment could change aroma, flavour, strength and balance. Extraction control became something to explore through the cup rather than only through a recipe.

Thank you to Dave and Jose for inviting us to teach and share knowledge with the local coffee community. Their welcome, support and coordination helped create a setting for learners to experiment and exchange ideas.

We also thank everyone who joined, asked questions and shared observations. Browse the original album for the brewing practice and people behind this Manila session. Maraming salamat, and until we meet again.