Coffee Brewing Course SCA Professional

The Professional SCA Brewing course consists of three days.

In these intense lessons, actually real exchanges between trainer and student, we work on how different temperatures of the extraction water, pre-infusion, turbulence can vary the results on the Brew Control Chart.

Much space is also dedicated to the study of water and its impact of extraction, as well as the measurement in microns of the ground coffee. Until you get to completely master the technique and science of brewing.

Passing the SCA Professional exam allows to get 25 points for the SCA Coffee Skills Program diploma.

More infos

The course starts at 10 a.m. and finishes at 5.30 p.m. with a short lunch break. The Espresso Academy is in Florence, a few minutes with the tram away from the central railway station of Santa Maria Novella and a few minutes from the exit of the highway.

Are you interested in this course?


Coffee Brewing Course

As usual in the SCA professional courses, the course is a long and articulated path with many practical phases.

  • We start by analyzing with the Brew control chart brewed cups  prepared modifying the extraction parameters.
    The student must indicate how to change the parameters to obtain the desired result.
  • Again we test how different water temperatures can affect the beverage quality and how pre-infusion (the so-called blooming) or turbulence can give measurable results in the Brew Control Chart.
  • The student will then be asked to extract and measure with the Brew Control Chart preparations with an extraction percentage of 16%, 20% and 24% maintaining the same strength (e.g. 1.3%) and will have to explain the different results in the cup.
  • Three cups will still have to be prepared with the same extraction percentage of 20% but with different strengths (1.15%, 1.35% and 1.45%)
  • With sieves we will evaluate the impact of different coffee particle sizes and the role of fines (under 400 microns) and Boulders (above 800 microns)
  • Furthermore, we work on how to use the bypass technique to properly dilute the drink, a technique that is often used to extract large volumes of coffee or to speed up the extraction process.
  • We will also measure alkalinity, total hardness and Ph of the water with professional tools and with the new SCA Water Chart and we will see how it can affect the extraction.

* SCA suggests to have taken part of the Sensory intermediate SCA before to take this exam. It is also required to have taken part in the intermediate brewing level at least three months before.

SCA certification

At the end of this course it is possible to take part to the SCA Brewing Professional level certification. Anyone wishing to take part in the certification exams are asked to report it to us when registering for the course. In our school you can also book Brewing Intermediate and Professional certifications. For more info on SCA certifications, consult this page.

Our Trainers

Simone Celli

A real barista, with many years of experience behind the counter. His blog is the most read italian coffee blog in the world! He´s a trainer for the Barista, Brewing and Latte Art courses and official LAGS certifier.

Ilaria Nocentini

Ilaria is a great barista, passionate about specialty coffees and arrived 2nd at the Italian Aeropress Championship. She´s a trainer for all the coffee barista and brewing courses.

Sign up for this course

    I agree to privacy policy. Fields marked with (*) are required.
    • We attended the two-day Barista course (advanced level) and its really cool and awesome. Our instructor-Gabriele shares all the techniques and secrets to make a perfect espresso and cappuccino, plus the coffee art which every participants were so excited and enjoyed every hands-on. As part of the Advanced level course, Gabriele also gave us a tour inside their processing plant. A highly recommended tour if you're visiting Florence both for individual who's looking for a career in coffee industry or simply Coffee lovers.
    • Great experience ! It's fun, very interactive , the trainers are really interested that you learn and practice a lot, before you apply for your certificate. If you never worked in a coffee shop or you never experience how to make a great cappuccino and espresso this is the right place to try . Can't wait to get back and learn some more ! Thank you all !
      TLumi, Croatia
    • Had an amazing two days here going all the way from the roasting room, blends and the theory, but most importantly a lot of practice at making good espressos and cappuccinos with assistance from the instructors, through to the SCA exams. Very friendly and helpful instructors and I can highly recommend the Espresso Academy! A great experience and great knowledge gained. Thank you to all at Espresso Academy and Mokaflor, I highly recommend you all!
      Pierre V, Auckland New Zealand


    Via delle Torri, 55 50142 Florence, Italy