Coffee Brewing Course SCA Professional
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.
Courses are held in english.
Next dates
June 26th, 27th and 28th 2024
from 10am till 530pm
Where
Florence Italy
Cost
810€
includes the handbooks and the slides of the course.Installment payments >
you can pay in three installments with Stripe.
More infos
The course starts at 10 a.m. and finishes at 5.30 p.m. with a short lunch break. The Espresso Academy is in Florence, a few minutes with the tram away from the central railway station of Santa Maria Novella and a few minutes from the exit of the highway.
Are you interested in this course?
One Journey, One Vacation In Italy
The dates of the Espresso Academy courses are always set in such a way as to allow you to take part in several courses, one day after another, to give the maximum value to your trip, and your Italian vacation.
Find out below the dates coordinated on our calendar
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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.
SCA certification
At the end of this course it is possible to take part to the SCA Brewing Professional level certification. Anyone wishing to take part in the certification exams are asked to report it to us when registering for the course. In our school you can also book Brewing Intermediate and Professional certifications. For more info on SCA certifications, consult this page.
Our Trainers
Simone Celli
Ilaria Nocentini
Sign up for this course
We attended the two-day Barista course (advanced level) and its really cool and awesome. Our instructor-Gabriele shares all the techniques and secrets to make a perfect espresso and cappuccino, plus the coffee art which every participants were so excited and enjoyed every hands-on. As part of the Advanced level course, Gabriele also gave us a tour inside their processing plant. A highly recommended tour if you're visiting Florence both for individual who's looking for a career in coffee industry or simply Coffee lovers.
Great experience ! It's fun, very interactive , the trainers are really interested that you learn and practice a lot, before you apply for your certificate. If you never worked in a coffee shop or you never experience how to make a great cappuccino and espresso this is the right place to try . Can't wait to get back and learn some more ! Thank you all !
Had an amazing two days here going all the way from the roasting room, blends and the theory, but most importantly a lot of practice at making good espressos and cappuccinos with assistance from the instructors, through to the SCA exams. Very friendly and helpful instructors and I can highly recommend the Espresso Academy! A great experience and great knowledge gained. Thank you to all at Espresso Academy and Mokaflor, I highly recommend you all!
Address
Via delle Torri, 55 50142 Florence, Italy
