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.