Have you ever heard someone at a café, cupping, or brewing competition throw out the acronym TDS and felt completely lost? TDS stands for total dissolved solids, and in short, is our way to measure how much “coffee” is in our coffee.
The ideal starting point for anyone who is interested in non-espresso brewing methods. We will work with several types of brewing equipment and methods. Simple and effective recipes and techniques will be demonstrated to the class and practiced by participants. Through tasting we will examine the basics of proper coffee extraction and how to alter brewing variables to get the best flavour from your coffee. This workshop gives you an overview to The Science of Coffee.