The Brewing Foundation course introduces the learner to the different methods of brewing coffee. The learner will receive theoretical and practical hands-on instruction for a range of devices including automatic and manual gravity brewers, as well as other commonly used brewers within their local culture. Learners will also explore how to produce a tasty brew based on an understanding of the essential brewing elements and an analysis of their brew results.

SCA Brewing Foundation (5 Credits)

1. The Origins of Coffee
2. Sensory Impact of Species and Process
3. Freshness
4. Brewing Methods & Equipment
5. Grinding
6. The 7 Essential Elements of Brewing
7. Balanced Brew
8. Optimum Extraction & Concentration

SCA Brewing Intermediate course covers a wide range of topics, including an exploration of the brewing process in terms of device, extraction order and wetting; the essential elements of brewing and their individual influence on the final cup; the scientific method of measuring and charting coffee strength and extraction; the analysis of brewed coffee and adjustments to consider in order to deliver a delicious, well balanced cup.

SCA Brewing Intermediate (10 Credits)

1. Grinder Burr Types
2. 7 Essential Elements of Brewing
3. Effect of Grinding on Flavor and Extraction
4. Identify the impact of roast level on flavor
5. Identify the key aspects of water quality
6. Coffee to Water Ratio
7. How to use the SCA Ratio Brewing Control Chart
8. The Extraction Sequence of the Brewing process
9. Analyze the Changes in Flavor at Different Brewing Stages
10. Strength vs Extraction Rate - Brew Analysis and How to Achieve Balanced Brew