The intermediate brewing course takes place, as per SCA protocol, over two full days.

In these days, in addition to resuming and deepening the most advanced extraction techniques, we also begin to use the brew charts and the refractometer. These tools allow you to measure the extractions obtained and to modulate them according to the result you want to obtain in the cup. During the course you begin to get to know water from a chemical point of view, and you learn to evaluate how it can impact on extraction.

Passing the SCA Intermediate exam allows to get 10 points for the SCA Coffee Skills Program diploma.