The study of brewing introduces you to the different ways of brewing coffee, from Chemex and siphon to clever dripper and French press. In addition, this module allows you to get hands-on and learn to analyse your grind profile, match your grind to your brewing method and to scientifically measure coffee strength and chart a coffee’s extraction.
This two-day intermediate course is very much a hands-on workshop where you will learn to analyse the grind profile, match the grind to the brewing method and to scientifically measure coffee strength and chart the coffee extraction.
Written and practical tests: 70% pass mark required.
Successfully completing this course is worth 10 points towards your SCA Coffee Diploma.
Before you email, check out our Education FAQs for more information.
All SCA training courses are held right here at the Extract roastery. With our purpose built training area, including classroom and practical spaces, participants will be able to learn first hand about the coffee journey and watch the roasting process in action.
The location of the roastery can be found here.
Here at Extract Coffee Roasters, we’re proud to be partnered with some of the best and most reputable machine and equipment companies in the industry. When training here at the roastery, you’ll have the opportunity to learn and practice on these.
Join our mailing list and we’ll keep you up to date with everything going on in our roastery