SCA – Brewing
This module introduces the beginner to a host of different ways to brew and enjoy your coffee.
After a little theory on the seven key essentials to brewing, you get your hands on a variety of different brewing equipment to test your skills and taste some great coffees. You will get shown the correct procedures to get the best out of different brewing equipment from filter, pour over, Aeropress, Cafetiere and syphon.
The course provides you with the key information to enable you to sit your Brewing Foundation certification that consists of a short practical exams and a written exam (15 questions with a pass rate of 60% required). Successful students will be awarded 5 points towards the SCA Coffee Diploma.
Courses normally last half – one day.
This course is designed to teach you how to brew the best cup of coffee possible through a variety of extraction methods. You will gain knowledge on how to understand the impact your grinder has on your cup quality and to taste the differences between various grind profiles. This hands-on workshop, will teach you how to analyse your grind profile and how to match your grind to your brewing methodto deliver the best cup possible. Also by understanding the essential elements of coffee brewing you will learn how they individually influence the final cup.
By the end of the course you will have learned how to scientifically measure coffee strength and chart a coffee’s extraction. Learn how to analyse both brewed coffee and espresso, and troubleshoot the brew to deliver a correctly extracted, well-balanced cup. Using a digital refractometer to measure
each cup, participants will learn how to use the equipment correctly to scientifically compute a coffee’s extraction and reference against its taste.
It is recommended that you have some experience of working in this field before attempting this level or have successfully passed Brewing Foundation.
The course provides you with the key information to enable you to sit your Brewing Intermediate certification that consists of a short practical exam and a written exam (25 questions with a pass rate of 70% required). Successful students will be awarded 10 points towards the SCA Coffee Diploma.
Courses normally last at least a day.
Having learnt how to chart your coffee in the Intermediate module, the Professional module puts that to good use to investigate and scientifically understand a range of brewing factors. The course will look at aspects such as:
• Charting by-pass and investigating its effect on flavour
• Investigating the effect of grind particle size
• Understanding how to chart espresso and brew within a given extraction percentage
• Learning how to influence the brewing parameters to hit precise extraction targets
• Learning how to influence the brewing parameters to hit precise strength targets
• Understanding the effect of different temperatures on coffee brewing
• Understanding the acidity in your coffee at different points within the brewing process
• Investigating how different water qualities has an effect on coffee brewing and flavour
• Understanding how different holding methods for brewed coffee affect quality and flavour
• Understanding how different degrees of roast effect the brewing process
It is recommended that you have reasonable experience of working in this field before attempting this level. Prerequisites for this module of the CDS are:
• Brewing Intermediate is mandatory
• Introduction to Coffee (recommended only)
• Barista Skills Foundation (recommended only)
The course provides you with the key information to enable you to sit your Brewing Professional certification that consists of 10 short practical brewing tests and a written exam (35 questions witha pass rate of 80% required). Successful students will be awarded 25 points towards the SCA Coffee Diploma.
Courses normally last at least two – three days.