The Professional SCA Brewing course consists of three days.

In these intense lessons, actually real exchanges between trainer and student, we work on how different temperatures of the extraction water, pre-infusion, turbulence can vary the results on the Brew Control Chart.

Much space is also dedicated to the study of water and its impact of extraction, as well as the measurement in microns of the ground coffee. Until you get to completely master the technique and science of brewing.

Passing the SCA Professional exam allows to get 25 points for the SCA Coffee Skills Program diploma.