SCA Brewing Professional Course
Extend your knowledge of how different variables combine to affect your brews with this three-day course that looks at the cutting edge of extraction theory, water chemistry and grind analysis.
Covering the cutting edge of extraction theory, water chemistry and grind analysis, completion of this course gives students the ability to confidently navigate the brew control chart, designing varied recipes to achieve their flavour and extraction goals.
We’ll delve deeper into how brewing variables influence each other, looking at roast level, freshness, grind, water chemistry and brew recipe, and you’ll learn to confidently navigate the brew control chart, designing and adapting varied recipes to achieve your flavour and extraction goals.
On completion of this course, you can expect to be able to manage brewed coffee across multiple sites, and to quality control and troubleshoot any brew or brew method that is presented to you.
Students attending this course should have passed the SCA Brewing Intermediate course 3 months before attendance, as well as having a very good understanding of brewing techniques and sensory analysis of coffee.
SCA Certification & Learner Number
This course is globally accredited via the Speciality Coffee Association (SCA). Please read more here and register as Learner if you are signing up for SCA Certification.
Duration: A three-day course with complimentary lunch provided. Please note that the course will finish earlier on the third day if you’re not taking the SCA Accredited Exam.
Maximum number of students: 3
Location: In our Training Centre