This two-day intermediate course is a practical intensive workshop where you will learn to analyze the grind profile, match the grind to the brewing method and to scientifically measure coffee strength and chart the coffee extraction.
Key topics of learning:
Learn about grinding and grind analysis
Understanding burr types
Effects of roasting on the coffee bean
Looking at research history
Covering the brewing process and brewing guidelines in detail
Brewing and charting coffee
Prerequisite of SCA brewing foundation is highly recommended but not mandatory
SCA members enjoy members' rate on examination & certification
A light lunch will be provided on each training day
20-21 May 2020
13-14 June 2020
02-03 July 2020
30-31 July 2020
Reach out to us at firstname.lastname@example.org for a bundle pricing if you would like to sign up for 2 or more classes !