SCA Brewing (Foundation + Intermediate)
Duration: 5 days
Upcoming classes:
Class A
May 26 / 10AM – 12PM, 1PM – 5PM (On-Campus, Manila)
May 27 / 10AM – 12PM, 1PM – 5PM (On-Campus, Manila)
May 28 / 10AM – 12PM, 1PM – 5PM (On-Campus, Manila)
May 29 / 10AM – 12PM, 1PM – 5PM (On-Campus, Manila)
May 30 / 10AM – 12PM, 1PM – 5PM (On-Campus, Manila)
Class B
June 23 / 10AM – 12PM, 1PM – 5PM (On-Campus, Manila)
June 24 / 10AM – 12PM, 1PM – 5PM (On-Campus, Manila)
June 25 / 10AM – 12PM, 1PM – 5PM (On-Campus, Manila)
June 26 / 10AM – 12PM, 1PM – 5PM (On-Campus, Manila)
June 27 / 10AM – 12PM, 1PM – 5PM (On-Campus, Manila)
Class C
July 21 / 10AM – 12PM, 1PM – 5PM (On-Campus, Manila)
July 22 / 10AM – 12PM, 1PM – 5PM (On-Campus, Manila)
July 23 / 10AM – 12PM, 1PM – 5PM (On-Campus, Manila)
July 24 / 10AM – 12PM, 1PM – 5PM (On-Campus, Manila)
July 25 / 10AM – 12PM, 1PM – 5PM (On-Campus, Manila)
For information about our campus locations, please click here.
Instructor(s):
Paul Asuncion, Authorized SCA Trainer
The Brewing courses cover numerous brewing coffee methods as well as the brewing variables that affect quality. Hands on learning is emphasized with a focus on grind profiles, brewing methods, coffee strength measurements, and coffee extraction charting.
Foundation Course:
The Brewing Foundation course introduces the learner to the different methods of brewing coffee. The learner will receive theoretical and practical hands-on instruction for a range of devices including automatic and manual gravity brewers, as well as other commonly used brewers within their local culture. Practical learning objectives and activities prepare the learner to produce a tasty brew based on an understanding of the essential brewing elements and an analysis of their brew results. A written exam tests theoretical knowledge based on Foundation course learning objectives.
Intermediate Course:
The Brewing Intermediate course builds on the concepts and skills introduced in the Foundation course. It is ideal for someone who has brewing experience and 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 terms of device usage, extraction order and wetting; the essential elements of brewing and their individual influence on the final cup; the scientific measurement of extracted coffee strength and charting a coffee’s extraction; analysis of brewed coffee and espresso and adjustments to consider in order to deliver a correctly extracted, well balanced cup and finally, the importance of cleaning and maintenance. A written exam tests intermediate course knowledge while a practical exam assesses the learner’s ability to Identify strength and extraction differences in brewed coffee; prepare brews from different devices and diagnose how to correct the recipe for a poorly brewed coffee from an automatic filter brewer.
