Hario syphon brewer.

SCA Brewing Professional Course

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Extend your knowledge of how different variables combine to affect your brews with this 3-day course that looks at the cutting edge of extraction theory, water chemistry and grind analysis.

This brand new course gives you the opportunity to learn about the inter-related effects of the variables in brewed coffee – freshness, roast level, grind, water chemistry and brew recipe.

You will complete this course confidently able to navigate the brew control chart, designing varied recipes to achieve your flavour and extraction goals.

With a close look at water chemistry, you will learn to test and evaluate the Alkalinity and Total Hardness of water, as well as the pH. We will look at different water filtration methods and their ability to manage desirable and undesirable components in your water – you will be able to design custom water filtration solutions for any commercial environment.

On completion of this course, you can expect to be able to manage brewed coffee across multiple sites, to QC different roasts and origins and to troubleshoot any brew or brew method that is presented to you.

Candidates entering this course should have completed SCA Intermediate Brewing and ideally have experience as a working barista. If you are unsure about your level, please contact us to discuss before you book. 

SCA Certification & Learner Number
This course is globally accredited via the Speciality Coffee Association (SCA) – if you take the optional SCA Certified Exam (£180 SCA member/ £245 non-member), you earn 25 points towards your SCA Coffee Skills Diploma. 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 three-day course, running from 9:30 am to 3:30 pm each day, including a break with complimentary lunch provided. Please allow an additional two hours on the last day if you choose to take the SCA Certified Exam. 

There will be a maximum of 4 students for this course.