Brewing Training

Brewing Intermediate Advanced Extraction

This course greatly exceeds the requirements for the SCA Brewing Intermediate Certificate.

Course Dates:

  • Aug 7 & 8, 2019
  • Sep 26 & 27, 2019 - BOOKED AS PRIVATE SESSION

This 2-day course brings together fundamental concepts of hot and cold brewing, espresso extraction, water chemistry and quality assurance. This class is perfect for a coffee professional desiring to improve the manual and batch brewing program of their company, explore quality assurance procedures, learn more deeply the science of coffee brewing and exploring the impact of variables such as roast profile, brew recipe, freshness, origin, and water quality.

In this course you will:

  • Experience and evaluate on a sensory level the impact of water chemistry formulation on hot brew and cold brew cup quality.
  • Learn to use the Brew Control Chart and the Cupping Form to objectively measure brewed coffee.
  • Learn to use the Brew Control Chart to knowingly produce a brew to a targeted strength and extraction.
  • Be tasked with improving a presented brew and returning it to the parameters you have contractually specified with your client. 

Your registration includes:

  • Tuition for the training and education
  • Academy of Coffee Excellence interactive workbook
  • Academy of Coffee Excellence Coffee Passport
  • Morning coffee, fruit, baked goods, snacks and lunch each day

 

Practical and Written Exams take place in the late afternoon. There is a separate SCA registration, not included with this course, to take the Practical and Written Exams and upon passing, the Certificate Issuance. To register for this course's exams follow the Exam and Certificate Issuance Link.

There is 1 certificates available for this coursework. You may select the following on the Exam and Certificate Issuance Link.

  • Intermediate Only 

There are membership discounts available for the following affiliations:

SCA - NCA - NAMA - Coffee Roaster's Guild - Barista Guild - Active Q Graders.

 


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