SCA Brewing Intermediate Course
A two-day course looking deeper into the technical brewing concepts of extraction theory and water chemistry, covering experiments with multiple variables across different brew methods and the resulting effects on flavour.
In this course we use the SCA Brew Control Chart system extensively to understand and refine our brews, ensuring that we are achieving extraction targets for our coffees and optimising flavour. We also explore the sensory properties of strength and extraction levels in great detail, and learn to identify differences by taste alone.
You’ll experiment with multiple variables; grind size, contact time, water temperature and turbulence across a range of brew methods, as well as looking at water chemistry and consider which filter methods are best for each context.
Students attending this course should have a general understanding of brewing – the SCA Brewing Foundation or SCA Introduction To Coffee courses are ideal.
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 two-day course with complimentary lunch provided. Please note that the course will finish earlier on the second day if you’re not taking the SCA Accredited Exam.
Maximum number of students: 4
Location: In our Training Centre