**Advanced hand pour consultation class**
Do you feel that "learn brewing from zero" cannot satisfy your thirst for knowledge about brewing, and want to judge the brewing status in a more scientific way?
Ready to open a shop, but not sure about the stability of hand-made coffee? "Advanced Hand Brewing Consultation Class" will take you to analyze various brewing variables and find out the suitable brewing process together!
In the "Advanced Pour Over Consulting Class", we adopt a one-to-one, at most one-to-two small class system to discuss the influence of water quality, powder-water ratio, temperature, water injection method, flow rate, and powder layer height on coffee taste. With the extraction theory to verify the extraction efficiency.
If you have a certain amount of brewing experience, bring your customary filter cup, hand pour pot, grinder, and even the coffee beans you usually brew, and let us thoroughly reveal every detail of your brewing.
For this course, it is recommended to sign up for "Learn Hand Punching from 0" before coming. Friends who want to open a shop are welcome to improve their hand punching skills. Friends who have already signed up for "Learn hand punching from 0", welcome to private message to get an exclusive discount price!
Please prepare before class:
The hand pouring pot, filter cup and grinder you usually use, or the coffee beans you are brewing. You can also private message us which appliances of the same model as yours are available, which can reduce the burden!
Course Outline:
1. Familiarize yourself with the scientific equipment for detection
2. Analysis of your appliance
3. Understand overall brewing variables and how to adjust
You will get:
1. A guide handout
2. There is no limit to the intractable diseases of coffee after class
Other notes:
＊If you can’t find a suitable date or time slot on the registration page, please send a private message to ask for other convenient time for you
＊You can also invite double lecturers to your store for the advanced hand pouring consultation class. The cost of carriage and horses will be calculated separately. If you want to know more, please private message us directly
Alice Liang, one of the lecturers
Yisha Specialty Coffee Product Manager / Arabica Q Grader
2022 World Cup Brewing Competition (TBrC) Taiwan Selection Competition Sensory Evaluation
2022 World Cup Cup Tester Competition Milan World Championship (WCTC) Taiwan representative player coach/interpreter
2022 World Cup Cup Tester Contest Taiwan Trial (TCTC) 6th place
2019 Roaster and Quality Control of Stitch Coffee in Sydney, Australia
2019 Principal and Sensory Lecturer of ECRE Coffee Academy in Sydney, Australia
Lecturer 2 Alvin Tseng
Currently Yisha Boutique Coffee Roaster, Quality Control, Barista
2023 Alishan Coffee Elite Exchange Competition Judges
5th in the 2022 Peruvian Roasted Bean Competition
2022 Changhua Green Bean Evaluation Director Review
2022 Pingtung Green Bean Evaluation Review
2022 WCE World Cup Cup Tester Taiwan District Trial Player Coach
2022 Alishan Coffee Elite Exchange Competition Judges
2021 Changhua Green Bean Evaluation Review
2021 Nantou raw bean evaluation review
2021 Taichung Green Bean Evaluation Review
2021 Zhumeiyuan Taiwan Coffee Awards Judges
2021 Alishan Coffee Elite Exchange Competition Judges
2020 Taiwan National Green Bean Evaluation Review
2020 Changhua Green Bean Evaluation Review
2020 Taichung Green Bean Evaluation Review
7th in the 2019 WCE World Cup Cup Tester Competition
2019 WCE World Cup Cup Tester Taiwan Trial Champion
2019 WCE World Baking Bean Competition Taiwan Division Judge
Workshop Description
Notes
* During the epidemic, except when drinking coffee, wear a mask
*A full refund can be requested 7 days before the class starts
* This course is consultative in nature, and you must bring your own brewing equipment to come for analysis, so that you can directly apply it to the usual brewing process
Additional Information
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