Schools Of Brewing Coffee: Barista Training Short Programs

Vietnamese Coffee Exporter
Schools Of Brewing Coffee

Schools Of Brewing Coffee

Cold Brew brewing produces a cold and mild coffee extract with the same sort of coffee, but brewing with a Moka pot causes the entire environment to seem to wake up with the aroma of a strong cup of coffee. It’s not only about picking a brewing method; it’s about creating your own “school” of coffee, expressing your preferred coffee style and flavour.
Let’s look at some weird and familiar ways to prepare coffee and make final products from them in the matrix of instruments and 1-0-1 various brewing methods!

Brewing “expert” coffee with a pour-over/filter

Pour Over maybe a familiar choice for people who have mixed before or are simply searching for a new challenge in this area. Despite the tool’s simplicity and ease of use, not everyone can make the perfect cup of coffee using Pour Over. This approach challenges the brewer from the temperature to the time it takes for the water to flow through the coffee grinds, with the pouring technique at the center of determining whether the finished product conjures the fruity or flowery smells of the specialty seed. Pour Over’s beauty comes from the languid and ethereal aspect it achieves in the few minutes it takes to pour, making it an essential “ritual” for many coffee lovers to begin their day.


  • Step 1: Put the filter paper in the V60, use boiling water to deodorize the filter paper, and warm the brewing device.
  • Step 2: Put the coffee into the filter paper shake gently to spread evenly.
  • Step 3: Pour water over the coffee in batches, slowly and evenly in a spiral.
  • From eight to the outside, all powders are watered. Observing coffee
    “bloom” evenly
  • Step 4: Continue pouring water for about 2 minutes. It should be done so that the surface of the coffee is slightly raised in the center and the
  • wall of the Hopper does not contain much powder
  • Step 5: Wait for about 30 seconds for the coffee to flow down
  • Step 6: Remove the filter paper containing coffee grounds and pour into a cup, enjoy

The Moka Kettle is a traditional Italian experience


The octagonal Moka pot, made of sturdy aluminum, has been a symbol of the coffee industry in general and Italian coffee in particular for more than eight decades. This device is not only long-lasting but also attractive and straightforward to use. Coffee brewed with a Moka has a robust flavor and a thick crema coating similar to espresso. Still, it has a slimmer body and a shorter aftertaste than machine-made espresso. Moka will undoubtedly be the first pick for individuals who enjoy classics, recorded history, and an authentic Italian coffee flavor.


  • Step 1: Measure the entire cup of coffee and pour water up to the line in the body of the kettle
  • Step 2: Heat Moka on a hot stove. Pay attention to the fire or sprouts of the infrared stove not to go out to keep warm
  • Step 3: Wait for the water to boil and then lower the heat to let the water boil
  • Step 4: When the moisture screams, the coffee boils, and white foam erupts, turn off the stove and remind
  • Step 5: Drain the coffee and enjoy

– Moderately ground coffee, not too fine
– Evenly spread the coffee in the Hopper but do not press too hard
– Use cold water for a strong coffee flavor, or use hot water to shorten the time the steam passes through the powder

Siphon is a visual experiment.

The Syphon, invented by the Germans and improved by the Japanese, is one of the most exciting and sophisticated handmade coffee makers in the world. The one-of-a-kind design has an industrial feel, with a hint of mystery provided by the test tube construction, making the “artisan’s” hours appear to be a natural science experiment. Indeed, due to the device’s complexity, making a nice cup of coffee with Syphon necessitates a steady touch and some experimentation and research knowledge. If you succeed with Syphon, you will be rewarded with a rich artistic experience as well as a delicate, silky, and richly extracted finished product.


  • Step 1: After soaking the filter in warm water for 5 minutes, place the filter in the glass funnel (Hopper) – the upper body of the Syphon, by hooking the wire of the filter to the lower wall of the tube.
  • Step 2: Put warm water into the Bulb (Bulb) – the lower body of the Syphon and place the stove under the pot, in the center position. On average, 1 cup of coffee needs 120ml of water
  • Step 3: Insert the Hopper into the Bulb firmly, place the strain on the heat source
  • Step 4: Put the right amount of coffee into the Hopper. When boiling, the water will slowly flow back up from the Bulb. Use a spoon to stir the mixture when the water is 2/3 of the Hopper cup
  • Step 5: When the water turns off the stove in the Bulb, turn down the heat, move the Syphon away and turn off the stove
  • Step 6: Wait for the coffee to fully absorb from the Hopper to the Bulb, then pour the extract into the cup, enjoy

– Use light brown roasted coffee
– Use 16ml of water for 1g of coffee
– Grind coffee as fine as table salt (Table Salt)

French Press – Bold flavor, strong emphasis

The French Press is a primary “traditional” coffee maker widely used in the United States and Europe because many believe it is the most acceptable way to appreciate pure coffee truly. A metal piston is used to drive the grounds out of the coffee after being completely soaked in water to release the taste. After a few slow and vigorous presses, the resulting extract is packed with pure essential oils, caffeine, and antioxidants. As a result, the resulting coffee has an astonishingly thick texture, as well as a delicate and rich flavor that will delight even the most discerning coffee connoisseurs.


  • Step 1: Rinse the tool with hot water
  • Step 2: Put the whole coffee in and pour hot water into 1/3 of the jar. Wait 1 minute for the coffee to bloom, then stir gently with a bamboo stick.
  • Step 3: Pour enough water for the remaining 2/3 of the pot. Stir gently, then cover gently
  • Step 4: Drive for about 4 minutes and then press the plunger down to the base, so only coffee juice is left on top of the coffee.
  • Step 5: Pour into a glass and enjoy

– Grind raw coffee (Coarse) like pepper, coarser than the type used for Pour Over to limit confusion in the extract after preparation.
– The coffee is ready to be built when it has reached the desired density. If left for a long time, the coffee beans in contact with hot water will make the extraction more even
– Ideal coffee steeping time is 4 minutes. You can adjust the time depending on your taste
– Do not use Vietnamese-style burnt, dark roasted coffee
– Mix ratio 1:16 (1g coffee 16ml water) is a suggestion worth trying

AeroPress is a portable and adaptable solution

The AeroPress is a new approach to coffee that aims for maximum versatility and convenience. The AeroPress is made entirely of plastic and is small enough to carry with you wherever you go. The AeroPress is incredibly adaptable, as it can produce a concentrated extract like espresso or a light bar like Pour Over when paired with hot water, thanks to its unique construction that reflects the inventor’s philosophy. The resulting coffee will be smoother, include more extracts, and have low acidity, making it beneficial for your stomach if you use water at a lower temperature than French Press or Pour Over. Overall, the use of pressure forces water through the coffee and filter media, resulting in a complex flavor and aroma in the AeroPress extract


  • Step 1: Insert the filter paper into the plastic filter cap (Filter cap), rinse with boiling water to remove the paper smell, and then the filter into the coffee canister (Chamber)
  • Step 2: Turn AeroPress upside down, close two parts together, including hidden tool (Plunger), rubber pad (Seal), and Chamber
  • Step 3: Put both coffee and hot water into the Chamber so that the whole coffee expands
  • Step 4: Continue to fill the Chamber with hot water and use a stirrer (Stirrer)
  • Step 5: Place the cup on the top of the AeroPress, quickly turn the pot 180 degrees (upside down), and use the hand force from the death penalty Plunger to the bottom of the Chamber, full of coffee passing through the filter.
  • Step 6: Until the extract is filled to the bottom of the cup, finish and enjoy

– Use finely ground coffee. If the beans are ground too finely (Light Roast) or roasted (Dark Roast), the coffee will easily be sour and equal (or have strong cocoa or dark chocolate flavor).
– With the Inverted method, you can shorten the pouring time and increase the coffee stirring time

Cold Brew – The pleasant reward for patiently waiting


Even though it has been there since the 1600s, this unusual Japanese style (Kyoto Style) is slowly regaining appeal as a new breeze, but with nostalgic colors. Instead of utilizing hot water as in standard brewing methods, the Cold Brew method brews coffee for a long time using water at/below room temperature, yielding a fresh, flavorful extract that is smooth, sweet, and clean. In general, all you have to do to enjoy Cold Brew coffee is steep the coffee and then “forget” about it for 24 – 48 hours. Cold Brew is a slow and leisurely artisan brew for the patient, soft palette.


  • Step 1: Use recipe 1:10 (50g of coffee uses 500ml of water)
  • Step 2: Mix coffee and cold water into the kettle. Use a stick to stir gently to make the groundwater even powder
  • Step 3: Cover the mouth of the bottle with a clean cloth or towel
  • Step 4: Soak the whole coffee for 12-24 hours depending on the user’s taste
  • Step 5: After the soaking time, filter the coffee grounds through the burn layer, filter cloth

– Cold Brew has many fresh versions, perfect for summer when steeped with fruit
– If you want to drink more sour taste, you should soak the coffee longer to prolong the “fermentation” time.
– Use medium-fine ground coffee (Medium Fine) similar to the cutting line sizeg, coffee skills program


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