SCA Brewing Professional

Service Description

Builds upon the concepts and skills introduced in the Brewing Intermediate course. Learners take a deeper and more scientific look at the essential elements of good brewing, what happens when brewing parameters are manipulated, and how to master navigation of the coffee brewing control chart. Learners will gain a deeper understanding of water and its impact on brewing, specifically utilizing the ideals of aim, measure, and treatment. The most powerful tools that a professional brewer possesses are an analytical mind and the ability to process and manipulate a multitude of changing variables. These variables help the brewer to understand how best to interpret the information and then offer a solution or opinion that will improve the coffee quality, service, and delivery for their clients. A written exam tests professional course knowledge while a practical exam tests the skills described above based on different working activities carried out during the course. Class content 1. Study on “Extraction” and “Strength” Practice on different brews: Same Extraction, different Strength Same Strength, different Extraction 2. Acids in coffee 3. Brewing Methods and Brewing Equipment Percolation/Pour-over: V60, Bottomless, December, Kalita, etc. Immersion: Frenchpress, Clever Aeropress, Cold Brew, Ice Drip Espresso 4. Brewing Guidelines: Seven Essentials Elements of Brewing Coffee-to-Water Ratio By-pass Grind Setting Different grinders with different grind burrs Different grind sizes (using Kruve) Brewing Time Water Temperature Hot Brew Cold Brew: Toddy Cold Brew, Ice drip, etc. Brewing Turbulence Blooming with different ratios Water Quality Make different water Cupping using different water Filter Media 5. Brewing Process 6. Maintenance Brewing Equipment

Contact Details

• 729 Grams Coffee, Lane Number 5, adjacent to Hotel Iris, Iricen Railway Colony, Koregaon Park, Pune, Maharashtra, India