Whether you are a home barista or a professional, the ‘Brewing: Foundation’ course will introduce you to those techniques and theory required to make the most from a range of preparation methods; from Chemex and Syphon to Clever dripper and French press.
This one-day introductory course is a hands-on workshop where we examine the differences between Immersion and Percolation methods, as well as the range of available filtration methods. You will practice with the equipment of your choice to develop recipes and work techniques.
It includes practical training and an online “written” exam (30 questions with a required success rate of 60%).
Attendance of the ‘Introduction to Coffee’ module is recommended without being mandatory.
Successful completion of this course is worth 5 points for the SCA Coffee Diploma.
- Freshness and its importance to coffee
- Extraction general rules and affecting parameters
- Water to coffee ratio
- Introduction to grind size
- Contact time of water to coffee
- Introduction to water temperature
- Brew turbulence (water stirring and when it is useful)
- Basic methods such as V60, Chemex and AeroPress.
Theoretical & practical
€220 + 24% VAT
Discounts apply for SCA members and customers. SCA members will be asked to confirm their membership status.
Please note that, in order to attend this course, it is necessary to send us the learner number which can be obtained by visiting the SCA Member Portal and choosing “Become a Learner” to start the registration process.