Having learnt how to chart your coffee in the Intermediate module, the Professional module puts that to good use to investigate and scientifically understand a range of brewing factors. The course will look at aspects such as:
Charting by-pass and investigating its effect on flavour
Investigating the effect of grind particle size
Understanding how to chart espresso and brew within a given extraction percentage
Learning how to influence the brewing parameters to hit precise strength and extraction targets
Understanding the effect of different temperatures on coffee brewing
Understanding the acidity in your coffee at different points within the brewing process
Investigating how different water qualities has an effect on coffee brewing and flavour
Understanding how different holding methods for brewed coffee affect quality and flavour
Understanding how different degrees of roast effect the brewing process
The course provides you with the key information to enable you to sit your Brewing Professional certification that consists of 10 short practical brewing tests and a written exam (35 questions with a pass rate of 80% required). Successful students will be awarded 25 points towards the SCA Skill Program.
Courses normally last at least two - three days.
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