The Brewing Intermediate Certification of the Coffee Skills Program SCA
23 July 2017
The Roasting Intermediate Certification of Coffee Skills Program SCA
23 July 2017The Brewing Professional certification of the Coffee Skills Program SCA
The Brewing SCAE module of the old SCAE Diploma System has been completely renewed and has also changed its name. We try to find out what is required to pass the most difficult exam of the Brewing SCA module and what this Barista certification recognized all over the world consist of.
Brewing
The Brewing Professional is part of the new training system created by the Specialty Coffee Association, the Coffee Skills Program. A credit training system that, once you have reached 100 credits, allows you to have the Coffee Diploma SCA
The Brewing Professional module, like all the Professional levels of the other modules, allows you to obtain 25 training credits and is designed to certify advanced skills and in-depth knowledge of the subject.
This level goes to test the skills of the professional Coffee Brewers in navigating the Brewing Control Chart to get the best coffee possible demonstrating advanced technical skills and taste.
To take part in the Brewing Professional exam it is necessary to have passed the Brewing Intermediate level and the Barista Skills Intermediate level is also recommended by SCA.
The course that prepares for the Brewing Professional exam consists of three days full of analysis and tasting tests of the filter coffee, we start by testing the 7 essential parameters of the Coffee Brewing and the students will have to taste and analyze all these parameters with the Brew control chart proving to know and know how to move to get a perfect cup.
Brewing
The cupping tests of the Brewing Professional SCA course begin by analyzing how different temperatures of the extraction water affect the quality of the beverage, such as the pre-infusion (blooming) or the turbulence applied to the coffee slurry can move the position on the Brew Control Chart.
During the SCA Brewing Professional Course, our Ast will guide the participants in a thorough test by changing the contact time between the ground coffee and the infusion water and using different filter materials. Paper, Metal, Cloth can greatly modify the gustative result of the drink and consequently those who approach to pass the Brewing Professional SCA exam must have a perfect knowledge of that.
brewing
With the same scientific method we will also prepare three cups with the same percentage of extraction of 20% but with different strength (1.15%, 1.35% and 1.45%) and this test will be part of the Brewing Professional SCA exam .
Attraverso l’utilizzo di setacci per caffè macinato verrà analizzato l’impatto della diverse misure di particolato per l’estrazione del caffè, la separazione delle fines (sotto i 400 microns) e dei Bouders (sopra i 800microns) permette agli studenti del corso Brewing Professional di capire l’importanza di avere un macinacaffè che produce una granulometria più unimodale.
Brewing
Through the use of ground coffee sieves, will be analyzed the impact of different particulate measurements for coffee extraction.The separation of fines (under 400 microns) and Bouders (above 800microns) allows students of the Brewing Professional course to understand the importance of having a coffee grinder that produces a more unimodal particle size.
One of the most important chapters of the Brewing Professional course is certainly the one dedicated to water which in this module is measured in the most important parameters such as Alkalinity, total hardness and Ph which are measured with professional tools in order to have a precise description of the water used for the extraction and how the water quality can affect the coffee using the new SCA Water Chart.
In Espresso Academy we regularly organize courses that prepare for the Brewing Professional SCA certification, but if you do not find the right date for you, contact us for any private courses.
