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A 2-day course looking deeper into the technical brewing concepts of grind analysis, extraction theory and water chemistry.
On this course you will have lots of opportunity to refine your tasting and brewing skills.
We extensively use the SCA Brew Control Chart system to understand and refine our brews, ensuring that we are properly extracting our coffee and optimising flavour. At this level you will start to clearly understand how to manipulate the Strength and Extraction of brews and the effects on flavour.
You will experiment with multiple variables – grind size, water temperature, contact time, agitation/turbulence and brew method. We will also look at water chemistry and consider which filter methods are best for each context.
Candidates entering this course should have a general understanding of brewing – SCA Foundation Brewing or SCA Introduction to Coffee would be good starting points.
SCA Certification & Learner Number
The course is globally accredited via the Speciality Coffee Association (SCA) – if you take the optional SCA Certified Exam (£90 SCA member/ £160 non-member), you earn 10 points towards your SCA Coffee Skills Programme. Please note that an SCA Learner Number is required to take the exam, you can register for this via http://scae.com/registration - please bring this number with you on the day.
This is a two-day class, running from 9:30 am to 3:30 pm both days, including a break with complimentary lunch provided. Please allow an additional hour and a half if you choose to take the SCA Certified Exam.
There will be a maximum of 4 students for this course.