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SCA Brewing (Foundation)

EGP3,500.00 EGP2,800.00

Early Bird Sale Now!

Pay 50% now and the rest in 4 weeks. Offer for a limited time only.

Final Dates to be confirmed
Courses starting the 3rd week of January 2021
Brewing (Foundation) – 9 hours of coursework

The Social Brewing and Extraction Foundation Course exceeds the minimum requirements for the SCA Brewing Foundation Certificate. Brewing will be taught by Todd Arnette, Coffee Quality Institute’s Q Instructors & SCA Trainer, and Brian Babcock, CQI Q Grader & SCA Trainer. Attendees will receive theoretical and practical hands-on instruction for a range of brewing devices. After participating in this course, attendees should be able to:

  • Understand where the flavors in coffee come from
  • Identify the principles of brewing best practices
  • Differentiate between Coffee Strength and Extraction
  • Know by taste the impact of manipulating the Coffee to Water Ratio
  • Know by taste the impact of manipulating the Grind Particle Size
  • Know by taste the impact of manipulating the Water Contact Time
  • Know by taste the impact of manipulating the Appropriate Filtering Medium
  • SCA Test and Certificate (Optional) at the end of the course for an extra fee
This course is in collaboration with the Academy of Coffee Excellence

36 in stock

Deposit : EGP 1400.00 Per item

  • Options Price: EGP0.00
  • Product Price: EGP2,800.00
  • Total: EGP0.00

Category: Product ID: 3420

Description

Early Bird Sale Now!

Pay 50% now and the rest in 4 weeks. Offer for a limited time only.

Final Dates to be confirmed
Courses starting the 3rd week of January 2021
Brewing (Foundation) – 9 hours of coursework

The Social Brewing and Extraction Foundation Course exceeds the minimum requirements for the SCA Brewing Foundation Certificate. Brewing will be taught by Todd Arnette, Coffee Quality Institute’s Q Instructors & SCA Trainer, and Brian Babcock, CQI Q Grader & SCA Trainer. Attendees will receive theoretical and practical hands-on instruction for a range of brewing devices. After participating in this course, attendees should be able to:

  • Understand where the flavors in coffee come from
  • Identify the principles of brewing best practices
  • Differentiate between Coffee Strength and Extraction
  • Know by taste the impact of manipulating the Coffee to Water Ratio
  • Know by taste the impact of manipulating the Grind Particle Size
  • Know by taste the impact of manipulating the Water Contact Time
  • Know by taste the impact of manipulating the Appropriate Filtering Medium
  • SCA Test and Certificate (Optional) at the end of the course for an extra fee
This course is in collaboration with the Academy of Coffee Excellence

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