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| Grind & Weigh |
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Choosing the correct beans, setting the grind and weighing your dose will ensure you are using the correct water to coffee ratio
Starting with a visual inspection of the beans to ensure they are roasted for filter coffee brewing, we will work with you to set the grind and weigh the dose (coffee grounds) to be brewed.
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| Brewing - The 3 T's |
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Time, Temperature and Turbulence are the next variable factors to control
Through visual and taste analysis we will work out the optimum contact time with the water, at the right temperature, and ensure that the right amount of coffee has been extracted during the process.
The final check will be the taste test |
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Attaining the Gold Cup standard |
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During the initial consultation we will cup your coffee and inspect the grinding and brewing equipment as well as assess water sources.
Your grinder will be calibrated to grind at the correct particle size for filter coffee and dose weights will be established.
Your water quality will be checked and the optimum brewing temperature established.
Once we are satisfied that you can brew to the documented Gold Cup standard, the weight, temperatures and time will be graphed, and a sample will be taken and sent to SCAE for analysis.
Once the sample has been independently verified as achieving Gold Cup standard you will receive a plaque and SCAE point of sales material to display and let your clients know that you have met the required standard.
Your venue will be re-certified every 12 months to ensure that you have kept up the Gold Cup standard throughout the year.
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