This brand new course gives you the opportunity to learn about the inter-related effects of the variables in brewed coffee – freshness, roast level, grind, water chemistry and brew recipe.
You will complete this course confidently able to navigate the brew control chart, designing varied recipes to achieve your flavour and extraction goals.
With a close look at water chemistry, you will learn to test and evaluate the Alkalinity and Total Hardness of water, as well as the pH. We will look at different water filtration methods and their ability to manage desirable and undesirable components in your water – you will be able to design custom water filtration solutions for any commercial environment.
On completion of this course, you can expect to be able to manage brewed coffee across multiple sites, to QC different roasts and origins and to problem shoot any brew or brew method that is presented to you.
Candidates entering this course should have completed SCA Intermediate Brewing or have equivalent experience as a working barista. If you are unsure about your level, please contact us to discuss before you book.
The course is globally accredited via the Speciality Coffee Association (SCA) – if you take the optional SCA Certified Exam (£180 SCA member/ £245 non-member), you earn 25 points towards your SCA Coffee Skills Programme.