2 Day course - 10 points towards SCA diploma
This practical-led class focuses on the science of brewing, testing strength and using charts to track extraction to industry standard.
Learn to troubleshoot your extraction using the variables learnt from the foundation module and a digital refractometer to deliver the most delicious balanced cup of coffee.
• Grind size and surface area vs extraction
• Grind particle size by brew method
• Different grinder types available in the market
• Refractometry and brew charts
• Strength and extraction
•Water chemistry and the SCA water standards
*No prior knowledge is required but we recommend sitting the ‘Foundation brewing module’ to familiarise to methodology.
SCA Member: £396 including certification fee
Non-Member: £459 including certification fee