SCA Coffee Skills Program
Brewing Intermediate
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 Intermediate
Brewing Foundation
Training plan
Training duration: 2 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
- The history of coffee and the evolution of brewing methods
- Roast levels and their impact on beverage flavor
- The importance of coffee freshness for the extraction process
Brewing methods and equipment
- Advanced application of percolation methods
- Types of burrs and their impact on particle distribution
- The importance of grinder design for extraction quality
Brewing Basics
- Seven key elements of the brewing process
- Principles of selecting coffee-to-water ratios
- The influence of ratios on extraction and brew concentration
- Recipe selection for various brewing methods and styles
- The importance of grind size for flow and extraction
- Water temperature and its effect on the solubility of flavor compounds
- Turbulence during brewing
- Water and its impact on brew quality
- Types of filters and their characteristics
- Basics of Cold Brew
Brewing process
- Working with gravity-fed brewing methods
- Extraction stages and the importance of a full brewing cycle
- The significance of the blooming phase and its impact on extraction
- Conscious recipe development and parameter adjustment
Infusion analysis
- Describing the taste and aroma of coffee
- Characteristics of a balanced brew
- Brew concentration and its measurement
- Using the SCA Brewing Control Chart
- Analyzing results and making adjustments to the recipe
Maintenance and hygiene
- Advanced equipment cleaning procedures
- Maintenance of brewing equipment and accessories
Brewing Foundation
What will you learn?
- Design and modify recipes for various pour-over methods
- Understand the relationships between extraction, concentration, and beverage balance
- Analyze the impact of grind size, temperature, and ratio on coffee taste
- Use the SCA Brewing Control Chart to assess extraction quality
- Identify and correct common problems encountered during brewing
- Consciously work with different grinders and burr types
- Evaluate beverage quality and make adjustments to achieve greater repeatability
- Ensure proper maintenance and cleanliness of equipment
The training concludes with a written online exam assessing participants' theoretical knowledge and a practical exam evaluating their ability to analyze extraction and prepare a properly balanced brew. Upon completing the course and passing the exams, participants receive an SCA certificate confirming their acquired competencies. The training price includes the cost of the SCA certificate.
Before the training
How to prepare?
- Prior participation in the Brewing Foundation and Introduction To Coffee courses is recommended but not mandatory.
- 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