SCA Coffee Skills Program: Brewing Intermediate

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 Felix Roasting Company.

This 2.5-day course expands on the SCA Brewing Foundation course and is designed to introduce the concept of scientifically measuring coffee extraction.  The first two days will cover lecture topics and practice exercises with some exams, while the third day will involve any remaining exams for certification. We will 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

Have questions? Feel free to send us an email

This is the second class in a Cafe Series we are hosting from March 24 to April 2. This series includes Foundation & Intermediate levels of the Brewing & Barista SCA CSP Modules.

For more information on the Barista Module Courses, please find the events listed as SCA CSP: Barista Skills Foundation and Barista Skills Intermediate on our full calendar listing.

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

**In keeping within CDC guidelines surrounding covid-19, this course is limited to 6 students with 1 instructor and 1 facilitator aid. Students will be required to wear masks at all times, except when tasting exercises and exams are facilitated. There will be no shared drinking vessels and students will maintain a 6-foot distance when practicing tasting exercises.
Pacific Coffee Research maintains a sanitary space and always has extra PPE on-site, including medical-grade masks & gloves. Our team will ensure all surfaces are continuously disinfected to ensure the safety of all participants in this course.
Registered students will be asked to complete and sign a covid-19 form before the course begins.
Mahalo for your participation and kōkua**


Your email address will not be published. Required fields are marked *

Skip to content