Course curriculum

  1. 1
    • [READ ME FIRST] Welcome to the course! 👀

    • Documents

    • Glossary and technical vocabulary

    • Webinars

  2. 2
    • 01 Prep for your brew (4′)

    • 02 Begin with a tea infusion (2′)

    • 03 Sterilize the infusion circuit - 1/2 (5')

    • 04 Sterilize the infusion circuit - 2/2 (4')

    • 05 Infuse tea (6')

    • 06 Troubleshoot tea bags and infusion (3')

    • 07 Mix sugar into your tea (4')

    • 08 Rinse tea with cold water (3′)

    • 09 Check water temperature (1′)

    • 10 Set water level (1')

    • 11 Add old starter + traceability (1')

    • 12 Adjust water level (1')

    • 13 Measure Brix and pH (1')

    • 14 Transfer to fermentor (3')

    • Brewing a starter - Quiz

  3. 3
    • 01 Prep for your kombucha brew (12')

    • 02 Step 1: Hot infusions (9')

    • 03 Step 2: Cold rinse (2')

    • 04 Step 3: Add sugar (4')

    • 05 Step 4: Transfer to the brite tank (7')

    • 06 Step 5: Add starter (3')

    • 07 Step 6: Add in flavours (7')

    • 08 Step 7: Adjust acidity & add water (2')

    • 09 Step 8: Test Brix, pH and TA (4')

    • 10 Make adjustments (10')

    • 11 Taste the product (2')

    • 12 Step 9: Carbonate (9')

    • 13 Step 10: Keg your kombucha (6')

    • Brewing kombucha in 10 steps - Quiz

  4. 4
    • 01 The kombucha market (28’)

    • Kombucha Market - Quiz

  5. 5
    • 01 What’s in kombucha 1/2 (32')

    • 02 What’s in kombucha 2/2 (23')

    • 03 Scoby 101 (17')

    • 04 Kombucha & scoby under the microscope (12’)

    • Science of kombucha - Quiz

  6. 6
    • 01 The dynamics of kombucha fermentation + The Four Brewing Methods (20')

    • 02 Recipe examples using the four methods (26’)

    • 03 How to choose your raw ingredients (31’)

    • 04 Brewing equipment and main control points (39’)

    • 05 Conditioning equipment and benchmarking your recipe (48’)

    • 06 Bottling equipment (15’)

    • The 4 Kombucha Brewing Methods - Quiz

  7. 7
    • 01 Useful lab instruments (20’)

    • 02 How to use your instruments (25’)

    • 03 Mobile Lab Organization (5’)

    • 04 Refractometer (5’)

    • 05 pH Meter (8’)

    • 06 Titratable Acidity Meter (12’)

    • 07 Manual Titratable Acidity Test (13’)

    • 08 Spectrophotometer aka Rida Cube (17’)

    • Your Kombucha Lab - Quiz

  8. 8
    • 01 Flavours and traceability (23’)

    • 02 The winning flavour (29’)

    • 03 Incorporate your ingredients efficiently (26’)

    • Designing you kombucha – Quiz

  9. 9
    • 01 Cleaning DO’s and DON’Ts (9’)

    • 02 How to scale up efficiently (41’)

    • Scaling up & maintaining high quality product - Quiz

  10. 10
    • 01 Building a solid Quality Assurance system (33’)

    • Quality control and assurance - Quiz

  11. 11
    • 01 Corny kegs and carbonation (22’)

    • 02 Unitanks (18’)

    • 03 Pumps (6’)

    • 04 Filters (9’)

    • 05 Tubing, clamps, valves and more (21’)

    • 06 Sanitation (41’)

    • Production equipment - Quiz

  12. 12
    • 01 Case study 1/2 - from 500 to 5,000L (34’)

    • 02 Case study 2/2 - Optimization (17’)

    • Case Study - Quiz

  13. 13
    • 01 Visiting a factory (5’)

    • Factory tour – Quiz