Your Basket Close

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.

Professional Level

OVERVIEW:

 

    This three-day professional course is an advanced module in brewing coffee. Looking in detail at the science and processes behind the various brewing methods in order to bring the best out of coffee.
    Written and practical tests: 80% pass mark required.
    Successfully completing this course is worth 25 points towards your SCA Coffee Diploma.

 

COURSE OUTLINE:

 

  • Considering roast level on coffee beans
  • Understanding by-pass
  • Working with grind size and carrying out extraction test
  • Learning strength test, the effect of temperature and chemistry
  • An introduction to water and coffee
  • Processes, holding and serving

 

COST:

 

  • Professional course £700+VAT
  • SCA Professional certificate £144/£218 (SCA Member/non member)
  • 3 days 10am-5pm
  • All full day courses include a light lunch, please inform us in advance of any dietary requirements



 

QUESTIONS?

 



GET IN TOUCH

LOCATION

    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.

 

EQUIPMENT AND MACHINERY

    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.

 
 
partnerlogos

 
 
 

SCAE Brewing - All Levels

Join Or Follow Us

Join our mailing list and we’ll keep you up to date with everything going on in our roastery