SCA BREWING INTERMEDIATE
AST/LAGS Trainer Student ratio: 1 : 1
Due to COVID-19 regulations, all courses no more than TWO trainees can attend a session.
Brewing Intermediate
Designed to introduce the intermediate into the core skills and equipment required to produce great brewed coffee and understand how to chart different brew styles.
LEARNING OBJECTIVES
- Aware of grind size and extraction surface area, how this impacts the final drink
- Aware of the influences of under/over extraction due to particle size
- Aware of particle size by brew method in Microns
- Aware of the aroma in cells and impact of time
- Aware of heat build-up and controls while grinding
- Aware of the different grinder types in the market
- Understand the different roast levels and the impact on the brew
- Understand what happens during the brewing process
- Brewing guidelines – Water to coffee ratio, grind size, brew time, water temperature, brew turbulence
- Refractometry
- Brewing and charting filter coffee
- Understand the difference between Strength and Extraction
- Aware of the taste of soft water and hard water
COURSE TUTOR
AST CHRISTINA CHAN
ASSESSMENT
Written Exam & Practical Assessment (Intermediate)
- Online written exam to be done within 21 days.
ACCREDITATION
10 POINTS FOR SCA COFFEE DIPLOMA (WITH CERTIFICATION)
The course is globally accredited via the Specialty Coffee Association (SCA).
Date:
1. (Sat) 19 June 14:30-20:30 or
2. (Sun) 11 July 14:30-20:30 or
3. (Thu) 29 July 14:30-20:30 or
Tuition Fee: HK$7,900/head (SCA Examination and Certificate fee included, SCA certificate will be issued if exams passed)
*Also check other schedules for this course with us.
