SCA Brewing Professional
CAD$2935.00 – CAD$3141.00
| Course Date: | TBD |
|---|---|
| Course Hours: | 40-48 Hours |
| Course Price: | CAD$2850 (Contact info@bicerincoffee.com to process via EMT to avoid 3% transaction fee)
– Register 3 or more SCA CLASS 1st time, 10% discount will be applied to CLASS FEE (not include certificate fee) |
| Practical Exam (in class offered)/
Written Exam (on-line)/ Certificate: |
CAD$200.00 (Contact info@bicerincoffee.com to process via EMT to avoid 3% transaction fee) |
| Required & Recommended Prerequisites: |
Mandatory: Brewing Intermediate Highly Recommended: Sensory Foundation and Intermediate, Roasting Foundation, Barista Foundation |
Description
Overview: The course testes the ability of the professional brewer to navigate the coffee brewing control chart. This course is intended to extend the practical and sensory brewing capabilities of the professional brewer.
Description
The Brewing Professional course builds upon the concepts and skills introduced in the Brewing Intermediate course. Learners take a deeper and more scientific look at the Essential Elements of Good Brewing, what happens when brewing parameters are manipulated, and how to master navigation of the coffee brewing control chart. Learners will gain a deeper understanding of water and its impact on brewing, specifically utilizing the ideals of aim, measure, and treatment. The most powerful tools that a professional brewer possesses is an analytical mind and the ability to process and manipulate a multitude of changing variables. These variables help the brewer to understand how best to interpret the information and then offer a solution or opinion that will improve the coffee quality, service, and delivery for their clients. A written exam tests professional course knowledge while a practical exam tests the skills described above based on different working activities carried out during the course.
Attendees will be at Bicerin Coffee Lab from 8:30am to 5:30pm each day.
To Enrol with SCA site https://specialtycoffee.my.site.com/s/course-list and search “Canada”
Posted by Chanthaly •
This course has definitely helped me reach a next level in my coffee brew and technics.
You learn how to analyze in detail the different stages of coffee brew and to improve it at all levels.
The section on the water is very informative and important, you learn how to analyze it but especially which molecule interacts positively or negatively with your coffee so you can improve it.
The instructor, Jingbo really helps us to significantly develop our skills during these 6 days both at the sensory and technical level. I recommend this course especially if you want to work in the coffee industry.