Professional Coffee Brewing Course

As usual in the SCA professional courses, the course is a long and articulated path with many practical phases.

• Analysis of Brew Control Chart for brewed cups, focusing on modifying extraction parameters. Students will be required to specify the necessary parameter adjustments to achieve desired results.
• Examination of the impact of different water temperatures on beverage quality. 
• Testing pre-infusion (blooming) and turbulence effects on the Brew Control Chart.
• Extraction and measurement with the Brew Control Chart for preparations targeting extraction percentages of 16%, 20%, and 24% while maintaining constant strength (e.g., 1.3%).Explanation of the variations in cup results for the different extraction percentages.
• Preparation of three cups with a constant extraction percentage of 20% but varying strengths (1.15%, 1.35%, and 1.45%).
• Valuation of coffee particle sizes using sieves and exploration of the role of fines (particles under 400 microns) and boulders (particles above 800 microns).
• Instruction on the bypass technique for proper beverage dilution, which is often utilized for extracting larger volumes of coffee or expediting the extraction process.
• Measurement of water alkalinity, total hardness, and pH using professional tools and the new SCA Water Chart. Exploration of the impact of water characteristics on the extraction process.

* SCA suggests to have taken part of the Sensory intermediate SCA before to take this exam. It is also required to have taken part in the intermediate brewing level at least three months before.