This training provides an introduction to coffee brewing methods other than the espresso machine.

Participants learn how to use devices such as the V60 dripper and Aeropress,
learn the basic parameters that affect the quality of brewed coffee, and the ingredients of a coffee recipe.

The training also includes an introduction to coffee sensorics.

Participants will learn how to evaluate the correctness of brewed coffee, and learn basic categories and sensory attributes useful for describing coffee.

Course scope:

• Coffee species, botanical varieties, and processing methods,
• Coffee cultivation in the world,
• Factors affecting the taste and quality of brewed coffee: weight, grind level,
  water temperature, brewing time,
• Introduction to the concepts of %extraction and %TDS (degree of brewing and strength of coffee infusion),
• Coffee freshness,
• Exercises in coffee preparation using drip V60 and Aeropress equipment,
• Introduction to coffee sensorics: describing the taste and aroma of the brew,
• evaluating the correctness of the brewed coffee.

Additional information:
Requirements for participants: experience not required
The training ends with a theoretical and practical exam. Obtaining positive results on the
exams allows one to receive the SCA certificate.
Number of participants: 3 – 6 people
Course duration: 8 hours (a 45-minute meal break is provided during the course)
Course price without SCA certificate: 400 € per person
Price for the "online" exam plus SCA certificate: 100€ per person

The course is geared towards practical learning of recipe creation and coffee preparation using various methods. Participants test the influence of various factors on the brewing process. An important part of the training is practical knowledge of water quality and water testing methods. The brewing intermediate training, in addition to skills related to brewing coffee and
preparing recipes, emphasizes practical learning of the sensory description of the brew. Participants build their dictionary of coffee descriptors and use it in practice to analyze brews with different %TDS and %extraction. They learn how to evaluate the correctness of brewed coffee also without using a refractometer.

Course scope:

• History of coffee research,
• Factors affecting extraction and brew quality: firing rate, ratio (proportion of coffee andwater), grinding rate, temperature, brewing time, agitation,
• Classification of brewing methods,
• Stages of coffee brewing,
• Definitions: %TDS and % extraction,
• Learning to use the SCA Coffee Brewing Control Chart,
• Operation of the refractometer and VST application,
• Categories and sensory attributes that can be used to describe a brew,
• Sensory analysis of brews with different %extraction and %TDS,
• Identification of the correctness of brewed coffee, modification of coffee recipes,
• Coldbrew: definitions and recipes,
• Water for coffee, concepts: total hardness, carbonate hardness, buffering capacity, pH,
• Water quality control: drop tests, pH meter, conductivity meter,
• Test of coffee brewed on waters of different mineral compositions.

Additional information:
Requirements for participants: recommended Brewing course at the basic level.
The training ends with a theoretical and practical exam. Obtaining positive results on the
exams allows one to receive the SCA certificate.
Number of participants: 3 to 6 people
Course duration: two days of about 8 hours each (each day of the course includes a 45-
minute meal break)
Price of course without SCA certificate: 850 € per person
Course price with SCA certificate (for SCA members only): 930 € per person *.
Course price with SCA certificate for non-SCA members: 970€.
* Certificates are included only for SCA members with currently paid membership fees.

Please contact us for more info.