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SCA Coffee Skills Program: Brewing Intermediate
March 27, 2020 @ 9:00 am – March 28, 2020 @ 4:00 pm
Join PCR as we host the Brewing Module of SCA’s Coffee Skills Program. This course will be taught by our dear friend & international barista trainer Zoey Thorson of Royal Coffee New York.
This two-day course expands on the SCA Brewing Foundation course and is designed to introduce the concept of scientifically measuring coffee extraction. We will also explore the elements of coffee brewing and how they effect extraction. Brewing intermediate helps coffee professionals manipulate brewing techniques and parameters to alter extraction and measure brew cycles with the goal of improving coffee quality in the cup.
Topics covered in this course include:
History & Science of Brewing
Strength vs Extraction
Measuring Filter & Espresso
Brewing Guidelines & Mechanics
Effects of Roast Level
For more information, please read the full course description here.
Have questions? Feel free to send us an email
This is the second class in a Cafe Series we are hosting from March 26 to April 1.
This series includes Foundation & Intermediate levels of the Brewing & Barista SCA CSP Modules.
For more information on the Barista Module Courses, please click here.
Introduction to Coffee and Brewing Foundation are recommended (but not mandatory) prerequisite modules. All knowledge and skills from these modules will be assumed as being held and may be tested through the practical and/or written assessments in order to complete Brewing Intermediate.
To read more about the Brewing Foundation Course, please click here
Kama’aina discounts are available