SCA Brewing Module / 咖啡沖煮單元

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Course Date :
Foundation : 19 June | 17 July | 22 August




Learn about the variety of methods for brewing coffee and the brewing variables that affect quality. The Brewing module provides hands-on learning of grind profiles, brewing methods, measuring coffee strength and charting a coffee’s extraction.

Brewing can be studied at three different levels within the SCA Coffee Skills Program:

Brewing Foundation – 5 points

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.

Brewing Intermediate – 10 points

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.

Brewing Professional – 25 points

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 are 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.



SCA 咖啡技能計畫的咖啡沖煮課程分為三個等級:

咖啡沖煮基礎課程 – 5點

咖啡沖煮基礎課程將向學員介紹沖煮咖啡的不同方法。學習者將學到各式器材的理論和實務操作介紹,包括了自動和手 動重力沖煮器材,以及當地文化中常見的沖煮器材。實用的學習目標和課程活動使學員在瞭解基本沖煮元素和分析沖煮 結果的基礎上,沖煮出一杯美味的咖啡。筆試則依據此基礎課程的學習目標進行理論知識的測驗。

咖啡沖煮中階課程 – 10點

咖啡沖煮中階課程以基礎課程帶入的概念和技能為基礎,此門課非常適合已擁有沖煮經驗並希望進一步探索如何提高咖 啡品質的學員。本課程涵蓋廣泛的主題,包含從沖煮器材的使用、萃取和潤濕來探討沖煮過程,沖煮的重要要素及其對 於最終成品的個別影響,使用科學方法量測咖啡的濃度和繪製咖啡萃取圖表,分析沖煮咖啡和濃縮咖啡,並思考如何調 整以呈送出一杯正確萃取且風味平衡的咖啡,最後就是清潔和保養的重要性。筆試會測試此中階課程的知識面,而術科 考試則會評估學員在咖啡濃度和萃取差異的識別能力,以及使用不同的器材沖煮咖啡,並診斷分析如何調整萃取參數以 期改善全自動咖啡機咖啡品質的能力。

咖啡沖煮專業課程 – 25點

咖啡沖煮專業課程以中階課程帶入的概念和技能為基礎,學習者能更深入,更科學的暸解一杯好咖啡的基本要素,沖煮 參數的相互影響,以及如何掌控咖啡沖煮控制圖的走向。學習者也將更深入暸解水和其對沖煮的影響,特別是利用理想 的目標、量測和改善對策。專業沖煮師所具備最強大的工具是分析思維和處理操縱多種變因的能力,這些變因能幫助沖 煮師暸解如何解讀資訊,然後提供解決方案或意見,以期能改善咖啡的品質、服務和交付客戶。筆試將測試此專業課程 的知識面,而術科操作考試則依據課堂上進行過不同的活動測試上述技能。


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