This course lays the groundwork for all brewing - hot, shot or cold. Through detailed experimentation manipulating the essential elements of good brewing and extraction, you will understand by taste the impact of each variable. You will then apply what you have learned to intentionally create brews and shots that have a desired strength and extraction. Pieces of equipment that you will become familiar with in this course are:
Upon completion of this course you will have great insight for establishing a brewed and extracted beverage quality control process. You will also be able to develop a methodology for having consistent beverages across multiple locations. This coursework is ideal for a Roaster and Retailer with multiple outlets or a Wholesale Roaster that allows customers to merchandise the Roasters name.
This course is designed to introduce core brewing skills and equipment to people with little or no previous hand pour brewing experience. Successful candidates should be able to grind and brew to the correct recipe and produce great coffee on multiple brewing devices.
Specifically, by doing hands on exercises and tasting, you will develop a greater understanding of the following concepts:
The registration includes:
This 4-Day Course covers a great deal of content. Attendees should plan on being at the Academy of Coffee Excellence from 8:00am (08:00) to 5:30pm (17:30) each day.
SCA / NCA / NAMA / Active Q Grader / SCA Guilds
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