Fresh Drip Coffee
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Preparing Drinks
Drip Coffee Pour

SCA BREWING CURRICULUM

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Fresh Drip Coffee

SCA BREWING SKILLS - FOUNDATION

1. General Information

Course Length: Minimum 7 hours
Prerequisites: None; Introduction to Coffee recommended

Written Exam Information:

  • Total Number of Questions on Online Written Exam: 30 questions

  • Total Time Allowed for Online Written Exam: 32 minutes

  • Passing Score (Online Written Exam): 60%

Practical Exam Information:

  • This Foundation course does not include a practical exam

2. Course Description

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. Learners will also explore how to produce a tasty brew based on an understanding of the essential brewing elements and an analysis of their brew results.

3. Written Exam Questions Distribution by Topic

1.01 COFFEE KNOWLEDGE

  1. Coffee Origins

  2. Sensory Impact of Species and Process

  3. Freshness

1.02 BREWING METHODS AND EQUIPMENT

  1. Brewing Methods and Devices

  2. Grinders

1.03 BREWING GUIDELINES

  1. Seven Essential Elements of Brewing

  2. Coffee to Water Ratio

  3. Device or Culturally Suitable Ratios

  4. Impact of Grind Setting on Extraction, Flow Rate

  5. Brewing Time

  6. Water Temperature

  7. Brew Turbulence

  8. Water Quality

  9. Filter Media

  10. Holding Hot Brewed Coffee

1.04 BREWING PROCESS

  1. Brewing Device Usage

1.05 BREW ANALYSIS

  1. Describing the Brew

  2. Balanced Brew

  3. Optimum Extraction and Concentration

  4. SCA Brewing Control Chart

1.06 MAINTENANCE

  1. Equipment Cleaning

Drip Coffee Pour

SCA BREWING SKILLS - INTERMEDIATE

1. General Information

Course Length: Minimum 14 hours including practical exam
Prerequisites: None; Successful completion of the Brewing Foundation and/or 3 to 6 months work experience preparing brews with an automatic
drip filter brewer and a manual drip filter brewer or other culturally common brewer is recommended; Successful completion of the Introduction to Coffee and Sensory Skills Foundation also recommended.

Written Exam Information:

  • Total Number of Questions on Online Written Exam: 40 questions

  • Total Time Allowed for Online Written Exam: 60 minutes

  • Passing Score (Online Written Exam): 70%

Practical Exam Information:

  • Total Time Allowed for Practical Exam: 90 minutes

  • Passing Score: Candidates must achieve a minimum overall score of 70% to pass the practical exam.

2. Course Description

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 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, extraction order and wetting; the essential elements of brewing and their individual influence on the final cup; the scientific method of measuring and charting coffee strength and extraction; the analysis of brewed coffee and adjustments to consider in order to deliver a delicious, well balanced cup; and the importance of cleaning and maintenance.

3. Written Exam Questions Distribution by Topic

2.01 COFFEE KNOWLEDGE

  1. History

  2. Roast Levels

  3. Freshness

2.02 BREWING METHODS AND EQUIPMENT

  1. Grinder Burr Types

2.03 BREWING GUIDELINES

  1. 7 Essential Elements of Brewing

  2. Coffee to Water Ratio Principles and Effect on Soluble Yield, Device or Culturally Suitable Ratios

  3. Grind Setting Principles and Effect on Solubles and Flow Rate

  4. Brewing Time

  5. Water Temperature Principles

  6. Cold Brewing

  7. Brew Turbulence

  8. Water Quality

  9. Filter Media

2.04 BREWING PROCESS

  1. Gravity Brewers Usage

  2. Brewing Processes - Principles, Extraction of Solids and Importance of Completing Brewing Cycle

  3. Wetting (Blooming): Causes, Quantities and

  4. Extraction Impact

2.05 BREW ANALYSIS

  1. Describing the Brew

  2. Balanced Brew

  3. Optimum and Maximum Solubles Yield (Extraction)

  4. Optimum Concentration

  5. SCA Brewing Control Chart - Usage, Measuring and

  6. Calculations

2.06 MAINTENANCE

  1. ​Equipment Cleaning

Preparing Drinks

SCA BREWING SKILLS - PROFESSIONAL

1. General Information

Course Length: Minimum 21 hours
Prerequisites: Brewing Intermediate. Brewing Foundation and Sensory Skills Foundation courses are recommended prerequisites. 3 to 6 months’ work experience preparing brews with an automatic drip filter brewer and a manual drip filter brewer or other culturally common brewer is recommended.

Written Exam Information:

  • Total Number of Questions on Online Written Exam: 40 questions

  • Total Time Allowed for Online Written Exam: 60 minutes

  • Passing Score (Online Written Exam): 80%

Practical Exam Information:

  • Total Time Allowed for Practical Exam: 190 minutes

  • Passing Score: Overall score of 80%

2. Course Description

The Brewing Professional course builds upon the concepts and skills introduced in the Brewing Intermediate course. Learners take a deeper and more scientific look at the Essential Elements of Good Brewing, what happens when brewing parameters are manipulated, and how to master navigation of the coffee brewing control chart. Learners will gain a deeper understanding of water and its impact on brewing, specifically utilizing the ideals of aim, measure, and treatment. The most powerful tools that a professional brewer possesses is an analytical mind and the ability to process and manipulate a multitude of changing variables. These variables help the brewer to understand how best to interpret the information and then offer a solution or opinion that will improve the coffee quality, service, and delivery for their clients. A written exam tests professional course knowledge while a practical exam tests the skills described above based on different working activities carried out during the course.

3. Written Exam Questions Distribution by Topic

3.01 COFFEE KNOWLEDGE

  1. Roast Level

3.02 BREWING METHODS AND EQUIPMENT

  1. Gravity Filter Shapes

  2. Recommended Bed Depth

  3. Effect of Device Shape on Bed Depth

  4. Effect of Device Shape on the Finished Brew

3.03 BREWING GUIDELINES

  1. 7 Essential Elements of Brewing

  2. Grind Setting - Particle Size Distribution

  3. Particle Size Ranges

  4. Factor Influencing Particle Size Distribution

  5. Methods for Measuring Particle Size Distribution

  6. Effect of Particle Size Distribution on the Brew

  7. Brewing Time, Filter Media

  8. Water Temperature - Effect on Extraction Rates of Different Soluble Compounds

  9. Effect on Sensory Aspect of Brewed Coffee

  10. Brew Turbulence

  11. Water Quality - Origin, Recommendation and Requirements, Alkalinity, Total Hardness, Electrical Conductivity, Treatment Methods, Testing, Sensory

  12. Outcomes on Brewed Coffee

3.04 BREWING PROCESS

  1. Brewing Device Usage - Gravity Brewers

  2. Brewing Processes

  3. Wetting (Blooming): Water Quantity, Wettability, Calculating Yield Based on Water Retention, Wetting Phase and Finished Brew Relationship, Wetting Application

3.05 BREW ANALYSIS

  1. Describing the Brew

  2. Balanced Brew

  3. Solubles Yield & Concentrations

3.06 MAINTENANCE

  1. Grinder Burrs Quality and Replacement Requirement

3.07 BYPASS

  1. Benefits of Using Bypass

  2. Calculate, Measure and Chart Bypass

  3. Sensory Impact of Bypass

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