SCA Brewing - Professional

3 DAys, 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

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

 

01/10/2018 Dublin (x3 Consecutive Days) 9.00-17.00 Spaces
13/11/2018 London (x3 Consecutive Days) 9.00-17.00 Spaces
10/12/2018 Glasgow (x3 Consecutive Days) 9.00-17.00 Spaces




 

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get in touch

UK
0800 263 333
Ireland
1 800 626220
E-mail
training@matthewalgie.com

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