SCA Introduction to Coffee

3 DAys (24 HRS), 25 points

Delve deeper into the science of extraction focusing on temperature and its impacts, acidity levels through the brewing, how water quality will affect extraction and flavour and extract to a given percentage using charting and refractometry.

What we will cover

  • Roast levels and how this affects flavour
  • Take a look at by-pass and how this can be used to better the cup
  • Grind size, extraction, temperature and water chemistry
  • The break down of coffee aroma, taste and how it changes with time
  • Ways of holding brewed coffee
 

Previous experience

Ideal for someone who has completed the intermediate level with a further 12 months experience working towards a professional career in coffee

Cost

Cost SCA member: Course including exam, certification and VAT £900

Non SCA member: Course including exam, certification and VAT £985

Availability for this course

 

17/04/2018 18/04/2018 19/04/2018 LONDON 9.00-17.00 Spaces
14/05/2018 15/05/2018 16/05/2018 GLASGOW 9.00-17.00 Spaces
28/05/2018 29/05/2018 30/05/2018 DUBLIN 9.00-17.00 Spaces
25/06/2018 26/06/2018 27/06/2018 GLASGOW 9.00-17.00 Spaces
10/09/2018 11/09/2018 12/09/2018 LONDON 9.00-17.00 Spaces
02/10/2018 03/10/2018 04/10/2018 DUBLIN 9.00-17.00 Spaces
13/11/2018 14/11/2018 15/11/2018 LONDON 9.00-17.00 Spaces
11/12/2018 12/12/2018 13/12/2018 GLASGOW 9.00-17.00 Spaces








 
 
 
 
 
 


 
 
 
 
 
 


 
 
 
 
 
 


 
 
 
 
 
 


 
 
 
 
 
 


 
 
 
 
 
 


 
 
 
 
 
 


 
 
 
 
 
 


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get in touch

UK
0800 COFFEE (263333)
Ireland
1 800 626220
Training
@matthewalgie.com

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