SCA Coffee Skills Program
Brewing Professional
The Brewing Professional course builds on the concepts and skills presented in the Brewing Intermediate course. Learners take a deeper, more scientific look at the fundamental elements of good brewing, what happens when brewing parameters are manipulated, and how to master navigating the Coffee Brewing Control Chart. Students will gain a deeper understanding of water and its impact on brewing. The most powerful tools you'll develop are your analytical mind and the ability to process and manipulate multiple variables simultaneously. These variables help you understand how to best interpret information and then propose a solution or opinion that will improve coffee quality, service, and delivery to your customers. The online written exam tests the theoretical knowledge from the course, while the practical exam tests the skills described above based on various activities completed throughout the course. Completion of the Intermediate Brewing course is required to enroll in the Professional Brewing course.
- dedicated to people who are interested in pour-over methods or want to develop the skills needed to work in a specialty café
- completed with an exam
- SCA certificate and +25 points in the training price
Returns Policy
We absolutely believe in the quality of our products, but if you want to make a return, you can count on our help and full support.
How to do it?
- Within 30 days of receiving your order, send us a message at sklep@lacava.pl with the following information: order number, returned items, pickup address and preferred pickup date, reason for return (optional)
- We will send you a DPD courier waybill, which will collect the returned, packed items, and then you will receive a refund of the costs incurred within 14 days of us receiving the package.
- You can of course bring the returned items to our coffee roastery
- Returns are free of charge, unless you do not want to use our DPD courier, in which case you must send the parcel yourself
- you can return all products as long as they are unused and the packaging is open
If you have any additional questions, we'd be happy to help :)
- +48 22 726 77 00
- sklep@lacava.pl
Brewing Professional
Brewing Professional
Training plan
Training duration: 3 days, 8 hours each
9:00 - 12:30 Lecture and exercises
12:30 - 13:00 Lunch
13:00 - 17:00 Lecture and exercises
Place:
LaCava - al. Katowicka 7, Wolica (near Janki) 05-830
Coffee Knowledge
- Smoking style
Brewing methods and equipment
- Gravity filter shapes
- Recommended coffee layer height
- The influence of the device shape on the height of the coffee layer
- The influence of the device's shape on the finished brew
Brewing Guidelines
- 7 Essential Brewing Elements
- Grinding setting - particle size distribution
- Particle size ranges
- Factor influencing particle size distribution
- Methods for measuring particle size distribution
- The effect of particle size distribution on the infusion
- Brewing time, filter medium
- Water temperature and its effect on the extraction rate of various soluble compounds
- Impact on the sensory aspect of brewed coffee
- Turbulence
- Water quality - origin, recommendations and requirements, alkalinity, total hardness, electrical conductivity, treatment methods, testing, sensory results of brewed coffee
Brewing process
- Using a Brewing Device - Gravity Methods
- Brewing processes
- Wetting/blooming: water quantity, wettability, calculating yield based on water retention, the blooming phase and its impact on the rest of the brewing process
Infusion analysis
- Description of the infusion
- Balance
- Yield and concentration of soluble substances
Maintenance
- Requirements for the quality and replacement of grinders in the grinder
Bypass
- Benefits of using bypass
- Calculation, measurement and graph for bypass
- Sensory Impact of Bypass
Brewing Professional
What will you learn?
- You will improve your brewing skills
- You will learn to manipulate brewing parameters
- You will master navigating the Coffee Brewing Control Chart
- You will better understand water and its impact on brewing
- You will learn to analyze variables and manipulate multiple factors at once
- You will improve your ability to interpret measurements
- You will learn how to effectively improve the quality of brewed coffee
Before the training
How to prepare?
- Prior participation in the Brewing Foundation and Introduction To Coffee courses is recommended but not mandatory.
- Before joining the Brewing Professional course, you must complete the Brewing Intermediate course.
- Eat a good breakfast
- Don't drink coffee
- Get some sleep and bring an open mind with you
- Don't use strong perfumes
- Dress comfortably
Coffee roastery and training room
Training at our roastery is a pure pleasure, involving top-of-the-line equipment and the most interesting beans from around the world.
ADDRESS
al. Katowicka 7
Wolica (near Janki), 05-830
CONTACT
+48 22 726 77 00
biuro@lacava.pl
OPENING HOURS
Monday - Friday, 9:00-17:00
