SCA Brewing Intermediate
CAD$950.00 – CAD$1270.00
| Course Hour: | 14-16 Hours |
|---|---|
| Course Date: | NOV.20-21, 2021 (9AM – 6PM) |
| Course Fee: | CAD$950/SCA Member & Non Member (Register >=3 courses will be benefited a 10% course fee discount, exclude certificate fee) |
| Practical Exam/
Written Exam/ Certificate （Mandatory for Professional): |
CAD$200/SCA Member CAD$320/Non-Member |
| Required & RecommendedPrerequisites: |
Mandatory: None Recommended: Brewing Foundation, Sensory Foundation |
Description
Overview: 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. It helps the coffee professional manipulate brew techniques to improve coffee quality.
1. Understand what happens during the brewing process
2. Understand the ideal extraction and strength range
3. Understand how to use the brewing chart
4. Understand and practice measuring coffee TDS and manually calculating extraction rate
5. Awareness of brew formula and brew ratio for brew coffee and espresso
6. Aware of different brew times and water temperatures yield different flavor profiles
7. Aware how turbulence and impact the final cup
8. Aware of the SCA brewing water standards
9. Aware of the influences of under/over extraction due to particle size
10. Understand the impact of flavor of different roast levels and roast level impact on the brew
Attendees will be at Bicerin Coffee Lab from 9:00am to 6:00pm each day
To Enrol with SCA site: https://scae.com/training-and-education/course-finder and search “Canada”
Posted by Termulo Inc •
There is a lot more to brewing a golden cup of coffee than just adding water to coffee. I am so satisfied that I took this class. The have a deeper knowledge of water to coffee ration, grind size and brewing methods. As well, the highly capable and knowledgeable instructor Jingbo Deng clearly communicated all the theories and practical necessities in achieving a golden cup. This class is not limited to a specialty brewer only, if you want to be a barista, own a cafe, become a roaster, etc. this class will help you become a more skilled one.
Posted by weian jiang •
This course is telling you how to reference your brewing style and why you should do like that. Even though pour over coffee is not an objective thing, but basically due to the theories and phenomenon there is a way to make a coffee are liked by “most people” and this course is telling you why and teach you how to do that.
I am a person work in a coffee shop and have my own understanding and style on brewing coffee, these knowledges are from my experiences and many experiments. At very beginning I thought this course is just for listing everything I know, but after the class I find out a lot of things I might not find out from all my life. The knowledge gives me a huge space for referencing my coffee and many ideas to try new things also let me know how to make it better.
Even though numbers not always matches physical sensory evaluation, but if you want to go pro and to know how many space you have to improve yourself, this course is necessary and valuable.