3 days, 25 points
In this three-day course, you’ll delve more deeply into the scientific elements of coffee, focussing on variables including water quality and exploring different compounds found in roasted coffee to further enhance our understanding of espresso extraction.
What we will cover
Fully understand all the components of the coffee to be able to describe taste, aroma and tactile experience.
Know how brewing parameters affect cup quality and how to dial in the recipe to best suit the coffee.
Understand café layouts and how to get the best from them
Look at water quality and how it affects extraction, measure TDS, alkalinity and PH
Understand profitability and basic costing of the café operation
Test your knowledge and skill with a series of written and practical assessments
Ideal for someone who has completed the intermediate level with a further 12 months experience working towards a professional career in coffee.
Member £825 including exam, Cert Fee (180 EUR) and VAT
Non Member £900 including exam, Cert Fee (270 EUR) and VAT
Availability for this course
Our SCA training courses are taught from our training campuses in Glasgow, London & Dublin. View our course availability below then click 'Still Interested?' tab to contact, book or enquire about future classes.
|2nd, 3rd, 4th December 2019
||9.00-17.00 each day