Brewing

Foundation | Intermediate | Professional

Brewing
Foundation
BREWING CURRICULUM: Foundation

Title of module Brewing

Level Foundation
Recommended course 6 hours excluding exams
hours Written exam 30 minutes
Practical exam 30 minutes
Course aim Designed to introduce core brewing skills and equipment to people with no
previous brewing experience. Successful candidates should be able to
grind and brew to the correct recipe to produce great coffee.
Information for trainer Introduction to Coffee is a recommended (but not mandatory) pre-requisite
module.

Code/subject Sub Knowledge/skills Objective References

code (what does the student need to (what does the student
know/what should the student need to do to
be able to do) demonstrate knowledge
or skill)

1.01 1.01.01 The origins of coffee as the fruit Identifies Arabica and The Devils
INTRODUCTION of different species of coffee Robusta and recognizes Cup,
TO COFFEE tree the coffee tree and Stewart Lee
cherry Allen
1.01.02 The process of getting coffee Explains journey of Coffee,
from the farm through to the coffee, specifically that Philippe
final drink coffee is picked, the Boe
beans are extracted from
the fruit and then
eventually roasted and
brewed
1.01.03 Two main coffee species: Differentiates Arabica
Arabica and Robusta. The and Robusta in a taste
flavor profiles of both species test
1.02 1.02.01 STRENGTH & EXTRACTION Explains the
BREWING The definition of strength versus concentration of coffee in
GUIDELINES extraction the cup (strength)
compared to dissolved
coffee from the bean
(extraction)

1.02.02 WATER TO COFFEE RATIO Identifies the correct ratio

A sufficient amount ground of coffee to water Coffee
coffee is required, per liter of required to produce Gold Brewing
water, to make a high-quality Cup standard coffee Handbook,
cup of coffee. This is defined as T Lingle
the Gold Cup/Golden Cup
standard: 50+grams /±55 grams
per liter

SCA Brewing Foundation Curriculum; July 2017 (V 1.0)

1.02.03 The quantity of coffee commonly Identifies the correct
used for espresso is 7 – 10 quantity of coffee
grams for a single espresso. commonly used to make
This is dependent on personal a single espresso
choice, culture and the coffee
used
1.02.04 GRIND SIZE Identifies the appropriate
Grind size affects the rate of grind texture for
extraction (based on surface espresso, paper filter
area) and the speed water can and French press
flow through the coffee bed (cafetiere)
1.02.05 The time the water is in contact Explains why each grind
with the coffee is mainly a size is appropriate
function of grind size
1.02.06 BREW TIME Describes the amount of
The amount of time the water is time for the following:
in contact with the coffee will • Filter Coffee
allow different quantities of (1ltr/32oz +) 4-6
solids to be dissolved. This minutes;
results in different brew times for • Single cup filter 1-3
different brew methods and minutes,
volumes • Espresso 20-30sec
1.02.07 WATER TEMPERATURE Defines the correct
The correct water temperature temperature range for
is required to dissolve the water used to brew
desired flavors from the ground coffee
coffee. This range is 92 -
96C/195 - 250F
1.02.08 BREW TURBULENCE Demonstrates how to
An increase in turbulence of use turbulence in
the water in contact with the different brewing
coffee will increase extraction methods as appropriate

1.02.09 WATER QUALITY Demonstrates

Water quality varies in different understanding of the
regions and this can affect brew existence of hard and
quality and machine function. soft water and limescale
Explains that water may
have unwanted
taints/odors

1.02.10 FILTER METHOD Identifies different filter

Different filtering methods: methods and their
paper, cloth, espresso basket, characteristics and
metal filter storage requirements

1.02.11 PRESSURE Describes the impact of

The relationship between an increase in pressure
pressure brewing and impact on on the rate of extraction
time and grind size

SCA Brewing Foundation Curriculum; July 2017 (V 1.0)

 1.02.12 COFFEE STORAGE Explains the factors that
Storage of coffee must manage adversely affect coffee
the following which affect the freshness
freshness of coffee: temperature
extremes, moisture and light

1.02.13 CLEANING Demonstrates correct

Cleaning (or not cleaning) equipment cleaning
brewing equipment has a direct procedures
impact on the taste of coffee
1.02.14 HOT HOLDING Tastes and discusses
The breakdown in coffee aroma three reference brews
and taste over time, caused by that have been held
the loss of temperature and/or under varying conditions
evaporation and times

1.03 1.03.01 The differences between the Demonstrates the correct -Coffee, Tim
BREWING following brewing methods: use of each method of Wendleboe
METHODS AND Immersion, gravity, pressure brewing (immersion, -Everything
EQUIPMENT gravity, automatic filter but
brew, pressure) using espresso,
the correct grind profile Scott Rao
and brewing recipe -The Blue
Bottle Craft
of Coffee,
Freeman &
Freeman
1.03.02 The range of different Demonstrates the correct
equipment used for brewing use of brewing skills on
coffee the equipment that is
1.03.03 Knowledge of the correct use of available
the available brewing equipment
that uses immersion, gravity and
pressure brewing

SCA Brewing Foundation Curriculum; July 2017 (V 1.0)

Brewing
Intermediate
Title of module Brewing
Level Intermediate
Recommended 12 hours (including instruction
course hours and practical time)

Course aim Overview: designed to introduce the concept of scientifically

measuring coffee extraction and to explore the elements of coffee
brewing, brewing intermediate helps the coffee professional
manipulate brew techniques to improve coffee quality.

Information for Brewing Foundation is a recommended pre-requisite

trainer All coffee brewed during this course will be measured and charted
by the AST for Strength and Extraction. Allow for discussion and
questions.

Subject/ Sub Knowledge/ Objective References

code code skills

1.0 RESEARCH
HISTORY
1.01.01 HISTORY
The historical journey of the Identifies key European
brewing research from 1952 to pieces of research Coffee
present, covering original over the past 60 Extraction
research in the US, and years Preferences:
subsequent research by the SCAE 2013
Speciality Coffee Association
of Europe in 2011 The SCAE
Water Chart
2016

2.0 BREWING
PROCESS
2.01.01 BREWING
The brewing process Explains what Water
happens from the quality
second the water Handbook:
contacts the SCAA
grounds until the
brew has finished.

Explains which Coffee

solids come out Brewing
and when. Handbook.
Lingle
2.01.02 The important of allowing the Identifies the Coffee
brew cycle to complete before importance of Brewing -
serving a drink allowing the wetting,
brewing cycle to hydrolysis &
ACTIVITY complete before extraction
Students will: sampling the brew revisited
• sample a brew split into or serving the SCAA -
three different stages beverage Emma Sage
• sample stages 1 & 2
combined.
• sample the complete brew.

2.01.04 The ideal extraction range – Identifies the

18% to 22% generally
accepted ideal
ACTIVITY extraction range
Students will undertake as being 18% to
sensory tastings of various 22%
extractions at the same
strength

2.01.05 The correct strength range – Identifies the

1.15% and above generally
accepted strength
ACTIVITY range as being
Students will undertake 1.15% and
sensory tastings of various upwards
strengths at the same
extraction

2.01.06 The maximum extraction Identifies the

possible from the bean – 30% maximum
extraction
possible as being
approximately
30%.
Note: extraction maximum will
vary dependent upon origin,
age, roast profile of coffee
amongst other variables
3.0 BREWING AND
CHARTING
COFFEE
3.01.01 CHARTING FILTER COFFEE
The Coffee Brewing Control Demonstrates
Chart how to brew,
measure
ACTIVITY dissolved solids
Students will chart brews on and chart filter
the Coffee Brewing Control coffee on the
Chart. Coffee
Brewing Control
Chart

Brews between
18% and 22%
extraction at a
minimum of 50g
per litre.
3.01.02 Coffee brewed from a variety Demonstrates
of different brew methods can how coffee
be measured on the Coffee brewed by various
Brewing Control Chart brew methods,
from filter to
espresso, can be
measured.

3.01.03 Measuring Methods – Shows manual

Measuring coffee Total calculations for
Dissolved Solids (TDS) and TDS & Extraction
manually calculating extraction %
%

3.01.04 CHARTING ESPRESSO Demonstrates

Charting espresso, including how to measure
espresso measurement 8% to 11%
guidelines strength and
achieve at 18 to
22% extraction.

Brews and charts

espresso
.
4.0 BREWING
GUIDELINES
4.01.01 WATER TO COFFEE RATIO
Sufficient ground coffee is Identifies the
required, per litre of water, to correct coffee to
make a quality cup of coffee. water ratio
required to
SCA Gold Cup standard: achieve coffee
>50g/L or 3.5oz/gal or 1:20 brewed to the
(coffee to water) SCA Gold Cup
standard
ACTIVITY
Students will sample:
• 45g/L or 1:22 or 2.75
oz per half gal;
• 60g/L or 1:17
• 75g/L or 1:13, with all
other brew parameters
equal.

4.01.02 GRIND SIZE

Grind size affects the rate of Identifies, through
extraction (based on surface sampling different
area) and the flow rate of water brews, the impact
through the coffee bed. of grind size on
extraction
ACTIVITY
Students will sample brews
made with fine, coarse and
medium grinds, with the
following brew parameters
equal:
• Coffee to water ratio.
• Water delivery time.
• Temperature

4.01.03 BREW TIME

The amount of time the water Identifies, through
is in contact with the coffee will sampling different
allow different quantities of brews, the impact
solids to be dissolved. of brew time on
flavour profiles
Different brew times yield
different flavour profiles. Identifies the
correct brew times
Different brew methods require for different brew
varied brew times (as well as methods
varied grind proflles):
• filter 4-6 minutes;
 • single cup 1-3 minute;
• espresso 25-30 seconds

ACTIVITY
Students will sample brews
made with a manual dripper
with 1 minute water delivery
time, compared to a 2.5 minute
delivery time with the following
brew parameters equal:
• Coffee to water ratio.
• Grind.
• Temperature.

4.01.04 WATER TEMPERATURE

Different water temperatures Identifies, through
yield different flavour profiles. sampling different
The recommended guideline brews made at
for water temperature is 92°C different water
– 96°C / 195°F - 205°F temperatures, the
impact of water
ACTIVITY temperature on
Students will sample brews flavour profiles
made with 85°C/185°F and
95°C/203°F with the following
brew parameters equal:
• Coffee to water ratio.
• Grind.
• Water delivery time.

4.01.05 COLD BREW Evaluates through .

sensory and
technical analysis
AST note: cold brew will three different
need to be prepared the day cold brews of the
before same coffee

ACTIVITY

Sensory & technical evaluation

of three brews of same coffee;
• one brewed cold
(immersion/gravity) 1:16
brew ratio,
• one brewed hot using
reference brew parameters
1:16 brew ratio and
• one using current ‘common
practise’ of cold brew
recipes…
4.01.06 BREW TURBULENCE
(AGITIATION)
Turbulence can impact the Identifies, through
final cup: sampling, the
more turbulence results in an impact of brew
increased rate of extraction turbulence
(agitation) on
ACTIVITY extraction
Students will sample brews
made with zero turbulence and
controlled turbulence with the
following brew parameters
equal:
• Coffee to water ratio.
• Grind.
• Water delivery time.
• Temperature.

AST note: Recommend

using an Immersion Brewing
method

4.01.07 WATER QUALITY

Mineral concentration varies in Identifies the The SCAE
water and it has impact on impact of mineral Water Chart
coffee brewing extraction and concentration in 2016
flavour. water on the
Flavour and aroma development of
development will differ flavour and aroma
according to the mineral in coffee
concentration in the water Identifies the
impact of mineral
ACTIVITY concentration in
Students will sample and water on
compare brews made with extraction
water that charts inside &
outside of the 'core zone' of the
SCAE Water Chart: one on a
low extreme, one on a high
extreme, and one within the
'core zone'; with all other
brewing parameters being
equal

AST Note: Supermarket

waters are available within
these ranges where ppm (or
mg/L) may be referred to as
dry residue concentration.
 4.01.09 FILTER METHOD
Different methods of filtering Identifies different
coffee: paper, cloth, espresso filter methods,
basket, metal filter (sieve) their
characteristics
and storage
requirements.

Discusses the
transfer of non-
soluble solids and
oils through
different filter
media using the
same brewing
equipment, for
example, a gravity
drip with cloth,
paper and metal
filters.

5.0
GRINDING
5.01.01 ELEMENTARY ASPECTS OF
COFFEE GRINDING
The impact of grind size and Describes the The Basics
extraction surface area, on the impact of grind of Brewing
final drink: size and Coffee, Ted
• filter 4-6 minutes, extraction surface Lingle
• single cup 1-3 minutes, area on the brew
• espresso 22-30 seconds time of the final
drink
5.01.02 The influences of under/over Demonstrate what
extraction due to particle size. impacts an under-
extracted cup
(grind size, brew
time) and an over-
extracted cup

5.01.03 The impact of time on aroma in Describes the loss

coffee cells (freshly ground of aromas over
coffee compared to coffee that time
is not freshly ground)
Compares and
describes the
aroma of freshly
ground coffee to
that ground 15
minutes earlier
 5.02.01 GRINDER/BURR TYPES

5.02.02 Different type of grinder burrs Identifies the NBC &

on the market and their most different types of SCAE
common application: grinder burrs and Grinder
• Roller = mass production, describes their Research
• Flat = filter or espresso, use in coffee Report 2013
• Conical = espresso preparation

5.03.01 GRIND ANALYSIS

Different methods of grind Identifies the two
analyses: different methods
• laser of grind analysis
• sieve Describes the
advantages and
disadvantages of
both methods of
grind analysis
Demonstrates a
particle
distribution chart.

6.0 EFFECTS OF ROASTING ON THE COFFEE

BEAN
6.01.01 ROAST LEVEL
The impact on flavour of Identifies the
different roast levels impact of roast
level on flavour
ACTIVITY

Students taste a sample of the

same coffee, roasted three
ways (see below specs) with
all other brew parameters
remaining the same.

Roast cycle Agtron

colour
Just after first 65 to 70
crack
Between first 55 to 60
and second
crack
30 seconds + 45 to 50
and after
second crack
Brewing
3URIHVVLRQDO
BREWING CURRICULUM: Professional

Title of module Brewing

Level Professional
Recommended course 18 hours including exams
hours

Course aim The course tests the ability of the professional brewer to
navigate the Brewing Control Chart. This course is intended
to extend the practical and sensory brewing capabilities of
the professional brewer,
Information for trainer Students must have a certification in Brewing Intermediate;
Barista Intermediate is recommended.

Code/subject Sub Knowledge/skills Objective AST Notes /

code (what does the (what does the References
student need to student need to do
know/what should to demonstrate
the student be able knowledge or skill)
to do)

1.0 1.01 Temperature Use the

EXPLORING Recognize the reference/calibrat
CORE BREWING relationship ion brew recipe
VARIABLES between but change the
temperature brew
variation and temperature for
differences in the each brew.
finished brew One at 85c, 94c
and 98c.
Taste and chart
all coffee's at the
same strength
and extraction
Compare the
difference in
taste

1.02 Wetting Sensory & AST note:

(blooming) technical measure and
Identify methods evaluation of three chart, use same
of varying brews with variable brew method for
wetting(blooming) each coffee, ie,
wetting phase
parameters (none, Immersion /
approaches.
some, excessive) Gravity / AFB /
Recognize the using reference Pressure
relationship brew parameters.
between wetting Common practice
phase difference being 2g water per
and differences gram of coffee with
in the finished 30sec even wetting
SCA Brewing Professional Curriculum; July 2017 (V 1.0)
 brew.

1.03 Agitation Sensory & AST note:

(turbulence) technical measure and
Identify methods evaluation of three chart, use same
of varying brews with varying brew method for
turbulence time, levels of agitation each coffee, ie,
frequency, and (none, some, Clever Drip,
force. excessive) using French Press
the calibration brew
Recognize the
parameters
relationship
between
turbulence
variation and
differences in
the finished
brew.

1.04 Contact Time Sensory & AST note:

Identify methods technical measure and
of varying water evaluation of chart, use same
contact time for three brews with brew method for
a brew method. different contact each coffee, ie,
times using the suggested brew
Recognize the
reference brew method is
relationship
parameters immersion or
between contact
automatic filter
time variation
brew.
and differences
in the finished
brew

1.05 Filtering Sensory & AST note: use

Materials technical one brew method
Identify different evaluation of that has two
filter media paper, metal or filtering material
options. cloth filters using options using
one brewing standard
Recognize the
method reference/calibrat
relationship
ion brew recipe
between various
filtering media
and differences
in the finished
brew.

SCA Brewing Professional Curriculum; July 2017 (V 1.0)

 1.06 Filter Shape Sensory evaluation Relationship of
Identify different of different brews Coffee bed depth
filter media made using the to Volume of
shapes. same recipe and Filter by EE
Recognize the brewing Lockhart
relationship parameters using 3 The Coffee
between various different shapes: Brewing
filter shapes flat bottom, cone, Handbook
(cone, truncated and truncated – SCAA
cone, flat bottom) cone. Everything but
and differences in Espresso, Rao,
the finished brew. Chapter 5

2.0 2.01 Using the Brew and chart

EXTRACTION Professional 16%, 20%, and
Brewing 24% extraction
Worksheet, at the same
formulate and strength i.e.
carry out a brew 1.3%.
plan for The acceptable
increasing/decrea margin of error on
sing extraction each extraction is
while maintaining 1% and .05%
consistent strength
strength. Taste and
understand the
difference in the
cup.

3.0 3.01 Explain coffee to Brew and chart AST note:

STRENGTH water ratios and 20% extraction. Ideally the AST
possible impacts -target brew will prepare the
on other strengths are grind size
elements. 1.15% / 1.35% / samples using a
1.45% sieve method
Using the - using the that will separate
Professional following brew out a grind
Brewing ratios to create distribution
Worksheet, your brews: above 800
Construct and 50g/l, microns
carry out a brew 60g/l(reference/ and below 400
plan for calibration microns…this will
increasing/decrea brew), 70g/l give a minimum
sing strength of three
while maintaining samples. This
consistent can be achieved
extraction %. using
scientifically
calibrated sieves
or commercially
available sieves.
The point of the
exercise being to
prepare a
SCA Brewing Professional Curriculum; July 2017 (V 1.0)
 measurable
sieve separation
of a grind
distribution
sample for
tasting. This can
be done before
the course with
samples stored
in an airtight
container or
package.

4.0 4.01 GRIND Sensory & AST note: use

GRIND SIZE PARTICLE SIZE technical 800 and 400
Recognize evaluation of micron sieves to
contributions that different particle achieve
different sized sizes and the separation of the
particles make to impact in the reference/calibra
the finished brew. cup. tion brew grind; if
-below 400microns you have access
-between 400 and to more sieves of
800 microns various sizes,
-above 800 you can taste
microns more brews from
-combination the various
(reference/calibrati micron sizes
on brew)

4.02 Recognize effect Evaluate two AST note: use

of grinder burr coffee samples worn burr and
edge quality on ground using either a new
particle quality new or (unseasoned)
and distribution, “seasoned”, and OR seasoned
using new heavily worn burr. Discuss
(unseasoned), burrs effect of
optimum unseasoned
condition, and burrs on brewing
heavily-worn process and
burrs. ways to
compensate.

5.0 5.01 ROAST LEVEL VS The same coffee AST note: can
THE EFFECTS CUP at three roast use this as a
OF ROAST Generalize the levels/profiles, starting point to
relationship brew all the discuss other
between roast level same bean density
and extraction. way(reference/c variations.
alibration brew)
and chart to see
how the roast
level impacts the
extraction.

SCA Brewing Professional Curriculum; July 2017 (V 1.0)

6.0 6.01 Recognize Taste and record AST Note:
USING sensory and observations, Brew coffee
BY-PASS measured measure, and using same
differences chart brew method and
between before and after coffee
brews made diluting with amount as
with and bypass water reference
without brew but
bypass. with 25%
Construct less water
bypass and 25%
brew less contact
manually, time.
measure Taste and
brew before Measure
and after TDS, then
adding use
bypass appropriate
water recipe line
on brewing
control chart
to calculate
extraction
%.

Add bypass
water (25% of
water volume),
taste and
measure TDS to
determine
strength.
Compare to
reference brew.

6.02 How to chart Guidelines for

Measure Using
bypass By-Pass from the
sample SCAA
created in
2.01.01 and
use
calculation
method to
determine
extraction
% and
strength.

SCA Brewing Professional Curriculum; July 2017 (V 1.0)

 6.03 When and why Explain what by-
to use it pass can do to
Discuss reasons your finished
to use bypass brew and when it
is used.
Sometimes used
to speed up the
brew process
when producing
large volumes.
Sometimes used
to reduce
extraction by a
small amount to
lose a bitter
edge.

7.0 7.01 Discussion of Grinding

BREWING past, present, Brewing
TECHNOLOGIES and future coffee Hybrid
brewing
technologies.

8.0 8.01 The Three Key Alkalinity, Total SCAE

KNOW YOUR Qualities of Hardness Water
WATER Water (TH), pH. Chart,
Identify the three Page 0-1.
central measures
to characterize
water for coffee
brewing.
Discuss Measure,
Aim, Treat
strategy
8.02 Alkalinity Alkalinity SCAE
Measure: Practice Measure: Practice Water
measurement of measurement of Chart pg 6
Alkalinity and Alkalinity and & 7 for
plotting on the plotting on the backgroun
Water Chart. Water Chart. d.
Aim: Discuss Aim: Discuss SCAA
Alkalinity’s effects Alkalinity’s Water
on the cup, and effects on the Quality
recommended cup, and Handbook
levels. recommended pg 9
levels.
8.03 Total Hardness Learn & practice SCAE
(TH) to measure TH Water
Discuss using ‘drops kit’ Chart pg 6
components of & 7 for
Total Hardness. backgroun
Measure: Practice d

SCA Brewing Professional Curriculum; July 2017 (V 1.0)

 measurement of
Total Hardness
and plotting on
the Water Chart.
Aim: discuss Total
Hardness’s
effects on the cup
and equipment
plus
recommended
levels.

8.04 pH Learn & practice http://en.w

Measure: Practice to measure pH ikipedia.or
measurement of using digital meter g/wi
pH and strips ki/Hard_w
Aim: Discuss ater
effect of pH on the
cup and
equipment plus
recommended
levels.

8.05 Treatment Learn to predict -Water for

strategies how extremes and Coffee
Discuss treatment or uncontrolled -SCAE Water
strategies for parameters chart
addressing impact coffee -Water Aid
elements which quality. chart
are outside
recommended
levels.
8.06 Local Water Learn & practice
Company Water reading &
Reports interpreting local
water company’s
water reports,
what does the
information tell us
about our water?

8.07 Total Dissolved SCAE Water

Solids (TDS) Chart pg 8 for
Measure: Discuss limitations.
TDS, potential
limitations of TDS
measurement.

SCA Brewing Professional Curriculum; July 2017 (V 1.0)

8.08 Water Testing Trainees test Use local water
samples provided report for
by AST to reference,
determine which
water is RO,
Sodium Softened,
or Local Tap Water

8.09 Brewing Using Brew & taste AST Note: See

Variable Waters using three SCAE Water
different Chart pg 10 for
waters: RO, no bottled water
minerals added compositions.
<20ppm total TDS,
SCAE/SCAA water
standard, High
TDS Bottled Water

SCA Brewing Professional Curriculum; July 2017 (V 1.0)