{"id":5516,"date":"2017-07-23T14:42:47","date_gmt":"2017-07-23T12:42:47","guid":{"rendered":"https:\/\/espressoacademy.it\/?p=5516"},"modified":"2025-01-27T16:43:52","modified_gmt":"2025-01-27T15:43:52","slug":"the-brewing-professional-certification-of-the-coffee-skills-program-sca","status":"publish","type":"post","link":"https:\/\/espressoacademy.it\/en\/coffee-skills-program\/the-brewing-professional-certification-of-the-coffee-skills-program-sca\/","title":{"rendered":"The Brewing Professional certification of the Coffee Skills Program SCA"},"content":{"rendered":"

The Brewing SCAE module <\/a>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<\/a> and what this Barista certification recognized all over the world consist of.<\/em><\/h3>\n
\n

\"\"<\/p>\n

Brewing<\/p>\n<\/div>\n

The Brewing Professiona<\/a>l\u00a0<\/b>is part of the new training system created by the Specialty Coffee Association, the\u00a0Coffee Skills Program.\u00a0<\/strong>A\u00a0credit training system that, once you have reached 100 credits, allows you to have the\u00a0Coffee Diploma SCA<\/strong><\/p>\n

The Brewing Professional module<\/strong><\/a>, 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.<\/p>\n

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.<\/p>\n

\n
\n
\n
\n
\n
\n

To take part in the Brewing Professional exam<\/strong><\/a> it is necessary to have passed the Brewing Intermediate level<\/strong> <\/a>and the Barista Skills Intermediate level<\/strong> <\/a>is also recommended by SCA.<\/span><\/p>\n

The course that prepares for the Brewing Professional exam<\/strong><\/a> 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<\/strong> and the students will have to taste and analyze all these parameters with the Brew control chart<\/span>\u00a0proving to know and know how to move to get a perfect cup.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

\"Brewing\"

Brewing<\/p><\/div>\n

The cupping tests of the Brewing Professional SCA<\/strong> <\/a>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.<\/strong><\/p>\n

During the SCA Brewing Professional Course<\/strong><\/a>, 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<\/strong><\/a> must have a perfect knowledge of that.<\/p>\n

\n
\n
\n
\n
\n
The students during the Brewing Professional course<\/strong><\/a> will be able to measure their skills by extracting and measuring with the Brew Control Chart<\/strong> beverages with % extraction of 16%, 20% and 24% maintaining the same strenght (eg 1.3%) and will have to explain\u00a0at best the different result in the cup.<\/span><\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\"brewing\"

brewing<\/p><\/div>\n

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<\/a> .<\/strong><\/p>\n

Attraverso l\u2019utilizzo di setacci per caff\u00e8 macinato verr\u00e0 analizzato l\u2019impatto della diverse misure di particolato per l\u2019estrazione del caff\u00e8, la separazione delle fines (sotto i 400 microns) e dei Bouders (sopra i 800microns) permette agli studenti del corso Brewing Professional<\/strong> <\/a>di capire l\u2019importanza di avere un macinacaff\u00e8 che produce una granulometria pi\u00f9 unimodale.<\/p>\n

\"Brewing\"

Brewing<\/p><\/div>\n

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<\/strong> <\/a>to understand the importance of having a coffee grinder that produces a more unimodal particle size.<\/p>\n

One of the most important chapters of the Brewing Professional course<\/strong><\/a> 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.<\/strong><\/p>\n

In Espresso Academy we regularly organize courses that prepare for the Brewing Professional SCA<\/strong> <\/a>certification, but if you do not find the right date for you, contact us for any private courses<\/a>.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

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 [\u2026]<\/span><\/p>\n","protected":false},"author":5,"featured_media":5438,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[167,170],"tags":[123,162,131],"class_list":["post-5516","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coffee-skills-program","category-coffee-skills-program-sca-en","tag-brewing-course","tag-brewing-professional-sca","tag-coffee-skills-program"],"_links":{"self":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts\/5516","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/comments?post=5516"}],"version-history":[{"count":0,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts\/5516\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/media\/5438"}],"wp:attachment":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/media?parent=5516"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/categories?post=5516"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/tags?post=5516"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}