This class focuses on the quantifiable variables behind brewing, complementing the informed sensory evaluation we strive to hone with a more data-driven support of that very evaluation. This is the science behind brewing. 

Moving beyond traditional brewing techniques and sensory evaluation by taste alone, participants explore the measurable relationships between strength, extraction, and flavor through brewing calculations, data analysis, and practical application of the SCA Brew Control Chart. Students learn to use refractometers and VST brewing software to measure total dissolved solids (TDS), calculate extraction yield percentages, and interpret how dose, beverage weight, water weight, and grind size influence brewing results. 

Through guided tastings and data driven group decisions guests apply brewing formulas to calculate coffee-to-water ratios, determine extraction yields, compare measured strength across brews, and find requirements to achieve a targeted TDS and extraction out of their coffee. Participants then use these calculations alongside sensory and taste observations to evaluate brew approach, troubleshoot inconsistencies, and make intentional, measurable adjustments to their recipes. 

By the end of the course, students will be able to independently collect and interpret brewing data, perform essential strength and extraction calculations, navigate the Brew Control Chart, and use mathematical reasoning to develop, adjust, and replicate brewing recipes with greater accuracy and consistency.