Coffee Extraction Methods and Refractometry Course
April 23-25, 2026
The Peruvian Chamber of Coffee and Cacao offers to the public the Coffee Extraction Methods and Refractometry Course, led by Johan Araujo Fernández: a biologist by profession, with a Bachelor's degree in Biotechnological Engineering from UCSM, and a certified barista and roaster in SCA Barista, Sensory, Roasting, and Brewing Skills. Also leading the course is Lourdes Cordova Moya: a coffee quality control specialist, head judge in the international stage of the III Taza de Excelencia Peru 2019, Q Grader coffee taster, and laboratory manager at the Peruvian Chamber of Coffee and Cacao.
Program »
Day 1
July 21 - In-person
9:00 am - 4:00 pm
- General Principles of Extraction
- Strength or Intensity
- Extraction Variables
- Choosing Suitable Ratios
- Basic and Advanced Aspects of Particle Size
- Particle Uniformity
- Comparison of Flat vs Conical Mills
- Resolving Double Hump
- Time Variable
- Temperature Variable
- Types of Filters, Thickness, Mesh, Materials
- Water for Filtration
- Water Quality Parameters
- Fraction Analysis in Extraction
- Blooming
- Phases and Pouring
- Mathematics Applied to Brewing
- Principles of Refractometry
- Managing Coffee Brewing Control Chart
Day 2
July 22 - In-person
9:00 am - 4:00 pm
- Strategies for Achieving Objectives
- Sensory Calibration: Weak, Strong, Under and Overextracted
- Sensory Calibration: Weak + Under, Weak + Overextracted, Strong + Under, Strong + Overextracted
Day 3
July 24 - In-person
9:00 am - 4:00 pm
- Force Manipulation Techniques
- Ideal Box
- Fraction Analysis
- Filter Analysis
- Gadgets in Extraction
- Chill Extraction Principles
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Materials: 1Kg of roasted coffee