Speciality Coffee Association of Europe (SCAE) – Brewing (Professional)
The Course 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.
This module is for highly experienced baristas who have completed Intermediate level. Ideal for Head Baristas who are looking to provide in house training or to compete at a professional level.
Ideally candidates should have completed Introduction to Coffee, Brewing Intermediate, and Barista Intermediate.
The course provides you with the key information to enable you to sit your Brewing Professional certification that consists of 4 practical tests and a written exam (35 questions with a pass rate of 80% required). Successful students will be awarded 25 points towards the SCAE Coffee Diploma.
Course Content Includes:
– By-pass charting and flavour.
– Grind particle size and its effect.
– Influencing brewing parameters.
– Water quality and its effect.
– Holding methods and their impact on quality and flavour.
– Roasting and its effect on flavour.
(Will issued SCAE Certificate if the Exams PASSED)
(Course fee including Exam & Certificate fee)
(Credits for SCAE Coffee Diploma: 25 points)
歐洲精品咖啡協會 – 咖啡沖煮／手沖 (高級)
通過考試的學員，將可獲得歐洲精品咖啡協會-Coffee Diploma 學分25分及證書一張！
(如所有考試合格，將獲頒發 SCAE 的合格證書)
(合格考生亦同時獲得, 歐洲精品咖啡協會-Coffee Diploma 學分25分)
Bookings are closed for this event.