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 firstname.lastname@example.org with your SCA membership number
The content covered will include:
The history of brewed coffee - how we have reached today's brewing standards and protocols
The Brewing Process - what happens from the moment the water contacts the coffee grinds to the finished brew
Brewing & Charting Coffee - following brewing guidelines & ratios; measuring and charting extraction and strength and what this means for cup quality
Water Quality - how the mineral content of your water will impact the quality of your brew