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SCA Brewing Certificate

$ 2,100.00$ 6,250.00

The Speciality Coffee Association (SCA) sits at the very heart of the coffee community, where thousands of coffee professionals and enthusiasts can share their wealth of knowledge and experience with one another.

Everything we do at SCA is focused on Inspiring Coffee Excellence through innovation, education, research and most importantly, communication. This is our vision to take speciality coffee out to the world, to educate consumers on this most fascinating beverage for the benefit of every level in the supply chain, whilst helping to ensure the long-term sustainability of our industry.

Coffee is a huge industry, offering many and varied career opportunities. The Coffee Skills Program System allows people to choose the education path that most suits their needs. Six different modules exist in different disciplines, each with three levels of qualification, Foundation, Intermediate, and Professional (apart from Introduction to Coffee which is just one level).

For every module you can gain points for each level of qualification taken, and when you have achieved 100 points you will be awarded your overall diploma. It’s your choice on the modules you take to get you 100 points.

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Description

SCA – Brewing Module

The study of Brewing introduces you to the different ways of brewing coffee, from Chemex and siphon to clever dripper and French press. In addition, this module allows you to get hands-on and learn to analyse your grind profile, match your grind to your brewing method and to scientifically measure coffee strength and chart a coffee’s extraction.

Brewing can be studied at three different levels:

  1. Foundation

    introduces the beginner to the different ways of brewing coffee, from Chemex and siphon to clever dripper and French press;

  2. Intermediate

    is very much a hands-on workshop where you will learn to analyse your grind profile, match your grind to your brewing method and to scientifically measure coffee strength and chart a coffee’s extraction;

  3. Professional

    takes the scientific knowledge a stage further, covering the impact of temperature on brewing, acidity levels during the brewing process, the impact of water quality on coffee brewing and flavour and understanding how to chart espresso and brew within a given extraction percentage.

Please register your interest by submit the form or sending us an email.

Minimum Head Count: 2 Students
Maximum Head Count: 8 Students
Language: Cantonese

**English Class can be arranged separately.
***But there will have extra cost for the English tutor.
Please ask for the details.

*Please remark or let us know which date of the class you want to attend while you pay*

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Starting Date:

See HERE for updated schedule

Additional information

SCA Level

Foundation, Intermediate, Professional

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