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)

課程內容可助各學員擁有充分的知識及技能，從而通過4個技術測試及1個筆試(80% 為合格分數)。
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！

本課程包括：

-分流圖表及風味
-研磨顆粒大小及其影響
-沖煮參數的影響
-水質及其影響
-沖煮方法及其對品質和風味的影響
-烘焙及其對風味的影響

(如所有考試合格，將獲頒發 SCAE 的合格證書)
(費用包括上課,考試及證書費)
(合格考生亦同時獲得, 歐洲精品咖啡協會-Coffee Diploma 學分25分)