This course is aimed at who wish to improve the quality of their brewed coffee through a deeper understanding of various brewing techniques and guidelines.
This 2-day course is designed to introduce the concept of scientifically measuring coffee extraction and to explore the elements of coffee brewing.
Assessment: Written & Practical Exam / 70% pass mark required for certification
Successful trainees will earn 10 points towards SCA Coffee Diploma
Course begins at 9.30am.
Discounts available for SCA members, please contact julia@bailiescoffee.com with your SCA membership number
The content covered will include:
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The history of brewed coffee - how we have reached today's brewing standards and protocols
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The Brewing Process - what happens from the moment the water contacts the coffee grinds to the finished brew
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Brewing & Charting Coffee - following brewing guidelines & ratios; measuring and charting extraction and strength and what this means for cup quality
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Water Quality - how the mineral content of your water will impact the quality of your brew
If you are buying this as a gift for someone, you will be emailed a link to a voucher which you can download and print off as something to hand over to your favourite coffee lover.
