SCA Coffee Skills Program
Brewing Professional
The Brewing Professional course is the most advanced level of SCA Brewing Skills training, designed for experienced baristas, trainers, head baristas, and individuals responsible for the quality and development of coffee brewing processes. The program was created for participants who want to gain an in-depth understanding of the relationships involved in extraction and to consciously design and optimize the brewing process.
During the 24-hour, three-day in-person training, participants work with advanced topics concerning particle size distribution, water quality, equipment design, and the impact of individual parameters on the sensory perception of the brew. The course combines theoretical knowledge with intensive practical application and data analysis, enabling conscious decision-making that influences the consistency and quality of prepared coffee.
During the sessions, participants learn to analyze and control all stages of the brewing process, utilizing professional measuring tools and methods used in the specialty coffee industry.
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 Professional
Brewing Professional
Training plan
Training duration: 3 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
- Roast level and its effect on extraction and flavor profile
- Relationship between coffee roasting and brewing parameters
Brewing methods and equipment
- The design of gravity pour-over methods
- The influence of dripper shape on the depth of the coffee bed
- The importance of bed height for the extraction process
- The influence of device geometry on the characteristics of the finished brew
Advanced Brewing Parameters
- Seven key elements of the brewing process
- Particle size distribution and its effect on extraction
- Particle size ranges
- Factors influencing grind distribution
- Methods for measuring particle distribution
- Effect of particle distribution on brew flavor and texture
- Importance of brewing time and filter materials
- Water temperature and its effect on the extraction rate of individual compounds
- Sensory effects of temperature changes during brewing
- The role of turbulence in the extraction process
- Advanced water treatment
- Alkalinity, general hardness, and electrical conductivity
- Water treatment and testing methods
- Influence of water parameters on the final flavor profile
Brewing process
- Advanced work with gravimetric methods
- Analysis of extraction progression
- The significance of the blooming phase and its impact on the final brew
- Amount of water during pre-infusion and its effect on extraction
- Calculating extraction yield considering water retention
- Relationships between the wetting phase and the final taste of coffee
Infusion analysis
- Advanced sensory description of coffee
- Characteristics of a balanced brew
- Analysis of extraction and concentration
- Interpretation of measurement results
- Optimization of recipes based on data and sensory evaluation
Maintenance
- Bypass application in practice
- Benefits of using a bypass
- Bypass calculation and measurement
- Analysis of bypass impact on coffee sensory profile
Maintenance and upkeep of equipment
- Burr quality assessment
- Burr wear and replacement timing
- Impact of grinder condition on extraction quality
- Advanced equipment maintenance procedures
Brewing Professional
What will you learn?
- Design and optimize advanced recipes for pour-over methods
- Analyze the impact of particle size distribution on extraction
- Consciously work with water parameters and their influence on coffee taste
- Utilize measurement data to improve the quality and repeatability of brews
- Understand the influence of equipment design on extraction characteristics
- Utilize bypass to control brew concentration and balance
- Recognize the impact of burr wear on grind quality and coffee taste
- Make informed decisions regarding brewing process optimization in a professional environment
The training concludes with a written online exam assessing participants' theoretical knowledge and a practical exam evaluating their ability to analyze extraction, work with brewing parameters, and optimize beverage quality. Upon completion of the course and successful passing of the exams, participants receive an SCA certificate confirming their acquired competencies. The training fee 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.
- Before joining the Brewing Professional course, you must complete the Brewing Intermediate course.
- 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