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 analyses your grind profile, match your grind to your brewing method and to scientifically measure coffee strength and chart a coffee’s extraction.
The Brewing Foundation course introduces the learner to the different methods of brewing coffee. The learner will receive theoretical and practical hands-on instruction for a range of devices including automatic and manual gravity brewers, as well as other commonly used brewers within their local culture. Learners will also explore how to produce a tasty brew based on an understanding of the essential brewing elements and an analysis of their brew results.
Consecutive 3 days / 3 hours per day From Monday to Friday
Written SCA exam
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 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, extraction order and wetting; the essential elements of brewing and their individual influence on the final cup; the scientific method of measuring and charting coffee strength and extraction; the analysis of brewed coffee and adjustments to consider in order to deliver a delicious, well balanced cup; and the importance of cleaning and maintenance.
Consecutive 7 days / 3 hours per day From Monday to Friday
Written & practical SCA exam
The course tests the ability of the professional brewer to navigate the Brewing Control Chart. This course is intended to extend the practical and sensory brewing capabilities of the professional brewer.
Students must have a certification in Brewing Intermediate; Barista Intermediate is recommended.
Consecutive 8 days, 3 hours per day weekdays
Written & practical SCA exam