The ‘Brewing: Intermediate’ course introduces you to the various ways of preparing coffee; from Chemex and Syphon to the Clever dripper and the French press. In addition, this level allows participants to learn all the basic techniques used by all serious coffee professionals for beverages management.
This 2-day introductory course is a highly practical workshop where you will learn to analyse the grinding profile of each mill, to adapt the grinding to the extraction equipment you use and to scientifically measure the strength of coffee and record the coffee extraction on the extraction diagram.
It includes a practical test and an online “written” test (40 questions with a required success rate of 70%).
Attendance of the ‘Brewing Skills: Foundation’ module is recommended without being mandatory.
Successful completion of this course is worth 10 points for the SCA Coffee Diploma.
- History of scientific research in coffee
- Freshness and its importance in coffee
- What affects milling and how it is analysed
- Understanding of differences per type of milling machines
- Roasting and its effects on coffee beans
- Extraction, general rules, affecting parameters
- Measurement of brew strength and positioning on the brew control chart
- Detailed presentation of the most important extraction methods
Theoretical & practical
2 days (14 hours)
€400 + 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.