• Increase your understanding of the physicochemical parameters that can influence the coffee extraction
• Prepare and serve higher quality coffee
• increase extraction efficiency

Module 1 - 27 November 2021, 12pm-2pm GMT:

1) Kinetics – physicochemical parameters:

- Chemical concepts: polarity and solubility of molecules;

- Contraction vs. yield;

- Extraction threshold and balance.

2) Other factors that modulate the beverage:

- Water;

- Coffee - quality and granulometry;

- Temperature;

- Pressure;

- Time.

3) Solubility and polarity of the different molecules in coffee that have impact on the beverage;

4) Scientific evidences.

Module 2 - 28 November 2021, 12pm-2pm GMT:

5) Shape and distribution of particles in the coffee bed;

6) The impact of the coffee bed shape in the extraction;

7) Kinetics of extraction according to different brewing methods:

- Drip;

- Espresso;

- Infusion.

8) Classes of volatile compounds that can modulate the sensory perception of the beverage.