Nov 1 - 10: Open Enrollment
Nov 1 - Dec 15: Self-paced study
Online Cohort Call Options with 6 different meeting options. You must attend at least 2 sessions, but are welcome to all 6 if your schedule permits.
- Nov 13: Wed 4-5pm (PDT)
- Nov 17: Sun 7-8pm (PDT)
- Nov 23: Sat 10-11am (PDT)
- Dec 1: Sun 7-8pm (PDT)
- Dec 7: Sat 10-11am (PDT)
- Dec 15: Sun 7-8pm (PDT)
Finish course by Dec 15, 2024
Complete exams by Dec 31, 2024
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COURSE CURRICULUM
Foundation SCA Brewing - Introduction
Available in
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days
after you enroll
Brewing Foundations Course Contents
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- 1. Origins of Coffee and Species Sensory Impacts (12:46)
- 2. Coffee Freshness and Preserving Quality
- 3. Brewing Methods and Devices (6:31)
- 4. SCA Recommendations with 7 Essential Brewing Elements (12:47)
- Optional Activity - Water Temperature Impacts
- 5. Understanding the Coffee to H2O Ratio (5:44)
- 6. Grinding Coffee & the Effect of Grinding on Extraction (8:24)
- 7. Time, Temperature, Turbulence - Brewing 3T's (9:11)
- 8. Water Quality, Filter Media, Cleanliness & Holding Hot Brewed Coffee (8:42)
- 9. Understanding Strength, Extraction and how to Describe the Brew while Seeking Balance (8:42)
- 10. The SCA Brewing Control Chart and Brewing Forms (17:36)
You Made It!
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days
after you enroll
Brewing Bonus Section!
Available in
days
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after you enroll
- BONUS! How to Brew Like a Pro on x7 Brewing Devices
- EXERCISE #1 - Brewing on Automatic Filter Brewers & Describing the Brew (9:45)
- EXERCISE #2 - Brewing Manual Gravity/Drip Brewers & Describing the Brew (8:23)
- EXERCISE #3 - Brewing with Hybrid Brewers (Aeropress) & Describing the Brew (7:33)
- EXERCISE #4 - Effect of Grinding on Extraction (12:22)
- EXERCISE #5 - Effect of Brew Time on Extraction (4:13)
- EXERCISE #6 - Brewing with Various Coffee to Water Ratios