SCA Brewing Intermediate
The Brewing Intermediate course builds on the concepts and skills introduced in the Foundation course. It is ideal for someone who has brewing experience and wants to further explore how to improve coffee quality. This course covers a wide range of topics, including an exploration of the brewing process in terms of device usage, extraction order and wetting; the essential elements of brewing and their individual influence on the final cup; the scientific measurement of extracted coffee strength and charting a coffee’s extraction; analysis of brewed coffee and espresso and adjustments to consider in order to deliver a correctly extracted, well balanced cup and finally, the importance of cleaning and maintenance.
A written exam tests intermediate course knowledge while a practical exam assesses the learner’s ability to Identify strength and extraction differences in brewed coffee; prepare brews from different devices and diagnose how to correct the recipe for a poorly brewed coffee from an automatic filter brewer.
Participation on this course does not require any prior modules being completed but the following courses are recommended:
- Introduction to Coffee
- Brewing Foundation
- Sensory Skills Foundation
For further information or advice send a message to: firstname.lastname@example.org
- Points towards CSP diploma: 10
- Course length: 2 days, 9:00-16:00
- Class size: 6