StretchLearn Course

Brew Better Coffee. Taste It Like a Pro.

Master roast levels, extraction science, four brewing methods, and SCA cupping in one practical beginner course.

Beginner9 hrSelf PacedRegistered

Course Overview

What this course is designed to develop

This course demystifies every variable between the green-bean farm and your cup. You will build a systematic understanding of how roast level, grind particle size, water chemistry, and brew ratio interact to produce the flavour in the cup. Each module gives you a concrete recipe to run at home, a calibration drill to isolate one variable at a time, and a tasting framework to document what you experience — the same approach used by SCA-certified baristas and Q-graders.

Learning Outcomes

What the learner should be able to understand, build, or execute.

Identify the three main roast stages and predict how each affects acidity, sweetness, and body in the cup

Calculate and apply brew ratios using the SCA golden ratio and adjust for taste preference

Execute a consistent pour-over, French press, AeroPress, and espresso recipe from memory

Diagnose over-extraction and under-extraction by taste and adjust grind size or contact time to correct them

Conduct a structured cupping session using the SCA Flavour Wheel and score a coffee on fragrance, aroma, flavour, and aftertaste

Select and store coffee beans to preserve peak freshness within a 2–4 week post-roast window

Curriculum Preview

Inside the curriculum: a structured path from fundamentals to execution.

Preview the course structure, see how the modules build on one another, and understand the path this program is designed to take you through.

Module 1

Module 1: Beans, Roasts, and Flavour Science

Understand how origin, processing, and roast level determine what ends up in your cup before you grind a single bean.

3 lessons

From Farm to Roaster: Origin and ProcessingContent · 45 min

Preview Enabled

Roast Levels: Light, Medium, and Dark DecodedContent · 45 min

LMS Access

Buying, Storing, and Evaluating FreshnessContent · 45 min

LMS Access

Module 2

Module 2: Grind Science and Brew Ratios

Master the two variables — grind size and dose-to-water ratio — that give you the most control over extraction and flavour in any brew method.

3 lessons

How Grinders Work and Why They MatterContent · 45 min

LMS Access

Brew Ratio, Extraction Yield, and the SCA Golden RatioContent · 45 min

LMS Access

Water Quality and TemperatureContent · 45 min

LMS Access

Module 3

Module 3: Four Brewing Methods

Execute a calibrated recipe for pour-over, French press, AeroPress, and espresso — and learn to diagnose and fix the most common problems in each.

3 lessons

Pour-Over: V60 and ChemexContent · 45 min

LMS Access

French Press and AeroPressContent · 45 min

LMS Access

Espresso: Dialling In a ShotContent · 45 min

LMS Access

Module 4

Module 4: Tasting, Cupping, and Going Further

Develop a professional tasting vocabulary using the SCA Flavour Wheel, conduct your first cupping session, and map out a credible path to deeper expertise.

3 lessons

Sensory Language and the SCA Flavour WheelContent · 45 min

LMS Access

Running a Cupping SessionContent · 45 min

LMS Access

Building a Home Coffee PracticeContent · 45 min

LMS Access

Built for Application

A complete learning path, not a one-off inspiration hit.

This program is designed around progression: focused lessons, structured modules, applied resources, assessments, and a course rhythm that turns information into usable capability.

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