SCA Brewing Professional
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The study of Brewing introduces you to the different ways of brewing coffee, from Chemex and siphon to clever dripper and French press. In addition, this module allows you to get hands-on and learn to analyse your grind profile, match your grind to your brewing method and to scientifically measure coffee strength and chart a coffee’s extraction.
The SCA Brewing Professional takes the scientific knowledge a stage further, covering the impact of temperature on brewing, acidity levels during the brewing process, the impact of water quality on coffee brewing and flavor and understanding how to chart espresso and brew within a given extraction percentage.
- Intro to Coffee
- Brewing Guidelines
- Brew Methods
- Effects of Roasting on Coffee
- Charting Coffee
- Understanding By-Pass
- Extraction & Strength Tests
- Acidity & Temperature
- Effects of Water Quality
All participants will receive a course certificate from Specialty Coffee Association upon completion of this workshop.
Upcoming session: 15 - 17 April, Monday - Wednesday, 10am - 6pm
This course is by appointment only, please contact firstname.lastname@example.org.
Duration: 2 Days
Suitable For: Coffee Professionals, Home Brewers, Baristas, Cafe Operators
Pre-requisuites: SCAE Brewing Intermediate
- Written - S$50
- Practical - S$75