SCA Brewing Professional

Course Information

Price includes SCA enrollment and certification fees
Course Length: 3 days 9.30am-4pm
Skill level: This course is the most advanced qualification in the SCA Brewing Module, learners must have completed and passed the Intermediate level at least 3 months prior to taking this course. This 3-month wait is intended to give learners the opportunity to practice their knowledge and skills from the intermediate course and give them confidence to pass the practical exams at Professional level. 12 months experience as a professional barista recommended. Foundation Sensory and Barista Skills recommended.
Qualification: 25 SCA Diploma points and certification
Maximum Class size: 4
Exam requirements: 4 practical exams on day 3, and an online written exam to be taken within 21 days of course completion.

Coffee Knowledge – Impact of roast level and freshness on brewing.
Brewing Methods and Equipment – understanding different burr types, filter shapes, bed depth and filter papers and their impact on brewing.
Brewing Guidelines – 7 essential elements of brewing, understanding particle size distribution, water quality measurement and its impact on the sensory outcome of the brew.
Brewing Process – Brew phases and how they influence the brew.
Brew analysis – brewing for optimum extraction and navigating the brewing control chart. Measuring solubles yield and concentration.
Maintenance – Grinder burrs.

In order to attend the course, you must be registered as a learner with the SCA, which you can do here: https://specialtycoffee.my.site.com/s/login/

Arrive before the start time (9.30am) to our Emma St Eatery. Get directions

Question not answered above? Sorry about that 🙁 please get in touch with us here and we'll get back to you as quickly as we can!

Price includes SCA enrollment and certification fees
Course Length: 3 days 9.30am-4pm
Skill level: This course is the most advanced qualification in the SCA Brewing Module, learners must have completed and passed the Intermediate level at least 3 months prior to taking this course. This 3-month wait is intended to give learners the opportunity to practice their knowledge and skills from the intermediate course and give them confidence to pass the practical exams at Professional level. 12 months experience as a professional barista recommended. Foundation Sensory and Barista Skills recommended.
Qualification: 25 SCA Diploma points and certification
Maximum Class size: 4
Exam requirements: 4 practical exams on day 3, and an online written exam to be taken within 21 days of course completion.

Coffee Knowledge – Impact of roast level and freshness on brewing.
Brewing Methods and Equipment – understanding different burr types, filter shapes, bed depth and filter papers and their impact on brewing.
Brewing Guidelines – 7 essential elements of brewing, understanding particle size distribution, water quality measurement and its impact on the sensory outcome of the brew.
Brewing Process – Brew phases and how they influence the brew.
Brew analysis – brewing for optimum extraction and navigating the brewing control chart. Measuring solubles yield and concentration.
Maintenance – Grinder burrs.

In order to attend the course, you must be registered as a learner with the SCA, which you can do here: https://specialtycoffee.my.site.com/s/login/

Arrive before the start time (9.30am) to our Emma St Eatery. Get directions

Question not answered above? Sorry about that 🙁 please get in touch with us here and we'll get back to you as quickly as we can!

$964.63

SCA Brewing Professional—

$964.63

SCA Brewing Professional—

$964.63

Price includes SCA enrollment and certification fees
Course Length: 3 days 9.30am-4pm
Skill level: This course is the most advanced qualification in the SCA Brewing Module, learners must have completed and passed the Intermediate level at least 3 months prior to taking this course. This 3-month wait is intended to give learners the opportunity to practice their knowledge and skills from the intermediate course and give them confidence to pass the practical exams at Professional level. 12 months experience as a professional barista recommended. Foundation Sensory and Barista Skills recommended.
Qualification: 25 SCA Diploma points and certification
Maximum Class size: 4
Exam requirements: 4 practical exams on day 3, and an online written exam to be taken within 21 days of course completion.

Coffee Knowledge – Impact of roast level and freshness on brewing.
Brewing Methods and Equipment – understanding different burr types, filter shapes, bed depth and filter papers and their impact on brewing.
Brewing Guidelines – 7 essential elements of brewing, understanding particle size distribution, water quality measurement and its impact on the sensory outcome of the brew.
Brewing Process – Brew phases and how they influence the brew.
Brew analysis – brewing for optimum extraction and navigating the brewing control chart. Measuring solubles yield and concentration.
Maintenance – Grinder burrs.

In order to attend the course, you must be registered as a learner with the SCA, which you can do here: https://specialtycoffee.my.site.com/s/login/

Arrive before the start time (9.30am) to our Emma St Eatery. Get directions

Question not answered above? Sorry about that 🙁 please get in touch with us here and we'll get back to you as quickly as we can!