Advanced Brewing Techniques: Infusion


Infusion brewing methods such as pour overs are among the most popular ways to brew filter coffee. However, how well do we actually understand the different variables and techniques involved in infusion brewing?

In this course, Katie Thompson, the Head of Training at Artisan Coffee School, guides you through an advanced understanding of infusion coffee brewing, exploring variables such as coffee to water ratio, water quality, grind particle size, temperature and brewing time. This course will also look at different techniques in infusion brewing, such as the influence of materials, brew turbulence and coffee storage.

Upon completion of this course, participants will have gained an understanding of the complex variables and techniques in infusion brewing techniques, and will be able to transfer this knowledge to a range of coffee brewing methods.

What Will I Learn?

  • Expand your coffee brewing knowledge
  • Replicate the coffee shop experience at home
  • Elevate your coffee infusion brewing skills

Topics for this course

9 Lessons

Not All Coffee is Created Equal

Class: Not All Coffee is Created Equal10:37

Charting Coffee: What Your Need to Know

Fundamentals on Coffee to Water Ratio

The Relation Between Grind Setting and Brewing Time

How Water Temperature Affects Brewing?

Brew Turbulence and Its Impact on Extraction

The Importance of Water Quality

Filter Media: How Different Materials Impact Extraction?

Storing Coffee & Course Recap

Final Exam

About the instructor

Artisan Coffee School

Coffee School Training Centre

Based in Ealing Broadway, London, Artisan Coffee School is an SCA (Speciality Coffee Association) certified training centre.

We offer a wide variety of courses that cover everything from how to brew a better cup of coffee at home to how to set up your own coffee shop, and all our trainers are industry professionals who use their experience and insight to ensure that everyone who attends has a bloody good, educational time.

At Artisan Coffee School, we believe in not only providing our students with excellent hands-on experience but also in immersing them in all the different aspects of the coffee trade, from grower to roaster to barista to cup.

Founded in 2015 by Edwin and Magda Harrison, Artisan Coffee School has quickly grown into one of Europe’s leading providers of quality coffee education – and we’re not slowing down anytime soon.

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3 Courses

18 students


Material Includes

  • Suggested readings list


  • It is recommended to have essential brewing equipment to practice the learning

Target Audience

  • General coffee consumers
  • Professional baristas
  • Business owners
  • Other coffee professional

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