SCA COFFEE BREWING COURSE 冲煮课程

Sylvia Tan, 20 years of experience in the catering industry, rich experience in coffee cultivation and sensory experience, experience in SCA training courses in multiple countries, including (UAE, Kuwait, United States, Colombia, Indonesia, Malaysia) | Co-Founder of Coffee Stain | Co-Founder of Discover Coffee Roasting Co | Served as a consultant for the R&D department of Nestlé Malaysia, 2016-2019

The Brewing Foundation course introduces the learner to the different methods of brewing coffee. The learner will receive theoretical and practical hands-oninstruction for a range of devices including automatic and manual gravity brewers, as well as other commonly used brewers within their local culture. Practicallearning objectives and activities prepare the learner to produce a tasty brew based on an understanding of the essential brewing elements and an analysis oftheir brew results. A written exam tests theoretical knowledge based on Foundation course learning objectives.

The Brewing Intermediate course builds on the concepts and skills introduced in the Foundation course. It is ideal for someone who has brewing experienceand wants to further explore how to improve coffee quality. This course covers a wide range of topics, including an exploration of the brewing process in termsof device usage, extraction order and wetting; the essential elements of brewing and their individual influence on the final cup; the scientific measurement ofextracted coffee strength and charting a coffee’s extraction; analysis of brewed coffee and espresso and adjustments to consider in order to deliver a correctlyextracted, well balanced cup and finally, the importance of cleaning and maintenance. A written exam tests intermediate course knowledge while a practicalexam assesses the learner’s ability to Identify strength and extraction differences in brewed coffee; prepare brews from different devices and diagnose how tocorrect the recipe for a poorly brewed coffee from an automatic filter brewer.

The Brewing Professional course builds upon the concepts and skills introduced in the Brewing Intermediate course. Learners take a deeper and morescientific look at the essential elements of good brewing, what happens when brewing parameters are manipulated, and how to master navigation of the coffeebrewing control chart. Learners will gain a deeper understanding of water and its impact on brewing, specifically utilizing the ideals of aim, measure, andtreatment. The most powerful tools that a professional brewer possesses are an analytical mind and the ability to process and manipulate a multitude ofchanging variables. These variables help the brewer to understand how best to interpret the information and then offer a solution or opinion that will improve thecoffee quality, service, and delivery for their clients. A written exam tests professional course knowledge while a practical exam tests the skills described abovebased on different working activities carried out during the course.