brewing

Brewing courses are dedicated to baristas who want to deepen their knowledge of coffee preparation techniques beyond espresso.

A full immersion into the world of filter coffee, discovering the correct extraction ratios between grounds and water, and how upstream processing factors, roasting, and extraction influence the beverage.

Through various levels, the course allows participants to deepen their understanding and recognize, through filter coffee tasting, extraction characteristics, main flavors, and defects related to low-quality beans, incorrect roasting, or improper parameters.

The Brewing module consists of 3 levels.

This module introduces brewing beginners to a series of alternative coffee extraction methods: V60, Chemex, syphon, Clever, cold brew, and French press.

Focus will be on the technical and numerical requirements needed to perform correct extractions for each method, from grind size to water temperature, including filter characteristics and extraction times.

Course valid for the Brewing Foundation certification of the SCA Coffee Skills Program. The exam can be taken at the end of the course. “Introduction to Coffee” is a recommended (but not mandatory) prerequisite module.

MAIN TOPICS

  • Basic knowledge of different filter coffee extraction types and their main characteristics.
  • Extraction techniques and grind selection.
  • Infusion and pre-infusion times for each extraction method.
  • Achieving proper water temperature and dosage in relation to coffee quantity.
  • Tasting and recognition of the main organoleptic characteristics that each extraction enhances.

DURATION: 8 hours

TRAINER: Chiara Bergonzi

PARTICIPANTS: Max. 4

CERTIFICATION: Coffee Skills Program SCA

SCA POINTS: 5

NEXT DATES: April 3, 2023

At this advanced level, the course focuses on the skills and equipment required to prepare high-quality filter coffee and understand how to plot various extraction methods on the control chart. Grinding parameters, correct extraction ranges, and water contribution considering its chemical composition will be explored in depth.

By the end of the course, participants will ideally have a thorough understanding of different brewing systems: drip, infusion, pressure, and cold extraction, and will be able to recognize extraction defects through tasting.

Course valid for the Brewing Intermediate certification of the SCA Coffee Skills Program. The exam can be taken at the end of the course. “Introduction to Coffee” and “Brewing Foundation” are recommended (but not mandatory) prerequisite courses.

MAIN TOPICS

  • History of filter coffee.
  • Technical aspects of grinding.
  • Types of burrs and grinders.
  • Roasting analysis, theory and practice. Roasting degrees.
  • Guidelines for coffee preparation across various methods.
  • The filter coffee and espresso graph (Control Chart).

DURATION: 16 hours

TRAINER: Chiara Bergonzi

PARTICIPANTS: Max. 4

CERTIFICATION: Coffee Skills Program SCA

SCA POINTS: 10

NEXT DATES: upon request

The Brewing Professional course expands on the principles and skills introduced in the Brewing Intermediate course. Students delve into the science behind the main components of quality coffee preparation, exploring the effects of manipulating brewing parameters and mastering the use of the coffee brewing control chart. Emphasis is placed on understanding water’s role in coffee brewing, focusing on principles of purpose, measurement, and treatment. Analytical thinking and the ability to manage various dynamic variables are highlighted as essential skills for industry professionals. These competencies enable brewers to interpret information effectively and provide solutions or recommendations to improve coffee quality, service, and customer delivery. Assessment includes a written exam to evaluate theoretical knowledge and a practical exam to assess applied skills in various activities performed during the course.

Course valid as preparation for the SCA Coffee Diploma System Brewing Professional certification. “Brewing Foundation” and “Sensory Skills Foundation” modules are recommended (but not mandatory) prerequisites. Possession of the “Brewing Intermediate” certification is a mandatory requirement.

MAIN TOPICS

  • Coffee knowledge and roast level impact.
  • Preparation methods and equipment, gravity filter shapes, recommended bed thickness, device shape effect on bed thickness, device shape effect on finished coffee.
  • Grind setting and particle size distribution, particle size ranges, factors affecting particle size distribution, and measurement methods.
  • Effect of particle size distribution on brewing.
  • Time and filter in brewing.
  • Water temperature and its effect on extraction rates of different soluble compounds, as well as sensory aspects of brewed coffee.
  • Turbulence in brewing.
  • Water quality, including origin, recommendations and requirements, alkalinity, total hardness, electrical conductivity, treatment methods, testing, and sensory impacts on brewed coffee
  • Water quantity, wettability, yield calculation based on water retention, relationship between wetting phase and finished coffee, and wetting phase application.
  • Brewing analysis, including brewing description, balanced brewing, soluble yield, and concentrations.
  • Grinder burr maintenance and replacement requirements.
  • Benefits of bypass use and sensory impact.

DURATION: 21 hours

TRAINER: Chiara Bergonzi

PARTICIPANTS: Max. 4

CERTIFICATION: Coffee Skills Program SCA

SCA POINTS: 25

NEXT DATES: upon request

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