Brewing Skills training is practical skills and knowledge about brewing process, sensory aspects of brewed coffee, it’s freshness and storing condition and the best quality of water for coffee and equipment.

General information:

Brewing Skills training is aimed at gaining practical skills in preparing coffee with the use of accessories such as Chemex, dripper, french press or a pour-over machine.

Additionally, the training allows you to get to know and deeply understand all the key factors affecting the quality of a brewed coffee: the recipe and the brewing procedure, the quality and the degree of grinding, the temperature and the quality of the water and the time of brewing. An essential element of the training is also learning how to analyse the strength, the degree of extraction and the sensory aspects of a coffee prepared in a variety of ways.

Foundation level:

The training enables beginner baristas and home baristas to learn about different ways of making coffee using accessories such as Chemex, Aeropress, dripper and french press. Participants are learning about the four fundamental factors affecting the quality of a coffee extraction: grinding degree, water temperature, turbulence and the time of coffee and water contact.

The scope of the course:

  • Getting to know the basic knowledge about the origin of coffee: species, botanical varieties, methods of processing coffee,
  • Understanding the fundamental factors affecting the quality of a brewed coffee: the recipe and the brewing procedure, the quality and the degree of grinding, the temperature and the quality of the water and the time of brewing,
  • Acquiring knowledge about the importance of the quality of water used to prepare coffee,
  • Exercises in the field of coffee preparation, two ways of preparing coffee: Aeropress and Chemex or drip and french press.

Additional information:

  • Pre requirements: no experience required
  • The training ends with a theoretical and practical exam. Obtaining positive exam results gives you the opportunity to receive the SCA certificate
  • Number of participants: 4 – 6 people
  • Duration of the course and certification: 8 hours (a 45-minute meal break is planned)
  • Price: 800 PLN per person ( including VAT tax )
  • Light lunch included
  • Certificate SCA included within the price for all participants

Intermediate level:

This course focuses on practical ways of learning how to create precise and efficient recipes and procedures for preparing coffee in various ways; how to control the degree of coffee grinding, water temperature and brewing time. An essential part of the training is gaining practical knowledge on the quality of the water and ways to purify it. The participants also learn how to  determine the strength and the degree of an extraction of a brewed coffee using sensory skills.

The scope of the course:

  • Coffee extraction process research history, the history of „specialty coffee”,
  • The definitions related to the coffee extraction stages, strength, extraction yield,
  • Learning how to use the coffee quality control chart,
  • Practice the use of the refractometer and its application – sensory analysis of various infusions and comparison with the results of % of TDS and % of extraction,
  • Exercises in the field of sensory analysis of coffee prepared in multiple ways, with an emphasis on the ability to recognize the impact of individual factors such as degree and style of roast, water to coffee ratio, grinding degree, time of brew, water temperature and turbulence on coffee quality,
  • The quality of water and its impact on the quality of the extraction process and the individual sensory attributes of coffee,
  • Different ways of water treatment and gaining the ability to choose the right water treatment system depending on its quality,
  • Analysis of the degree and quality of coffee grounds, depending on the method of coffee preparation and the type of grinder used.

Additional information:

  • Pre requirements: Brewing foundation course is recommended
  • The training ends with a theoretical and practical exam. Obtaining positive exam results gives you the opportunity to receive the SCA certificate
  • Number of participants: 4 – 6 people
  • Duration of the course and certification: 8 hours a day (a 45-minute meal break is planned each day)
  • Price: 1800 PLN per person (including VAT tax)
  • Light lunch included
  • The additional/ optional cost of the SCA certificate: 535 PLN ( including VAT tax) – SCA members with currently paid membership fee, 965 PLN (including VAT tax ) – SCA non-members

Professional level:

The highest level of training enables the participants to deepen their scientific knowledge about coffee: the influence of the temperature on coffee brewing, levels and types of acids, carbohydrates, lipids and amino-acids during various stages of extraction, the impact of water quality on the taste and quality of the prepared coffee and many others. The course also allows to improve sensory analysis skills and creating coffee description meeting the requirements of the Gold Cup Standard – Specialty Coffee Association.

The scope of the course:

  • How to use the refractometer to estimate the impact of individual factors determining the quality of the brewed coffee: water temperature, blooming/preinfusion, turbulence, brewing time, various types of coffee filters, dripper shape, coffee roasting degree, degree and quality of ground coffee, application of by-pass and other,
  • Exercises in the field of coffee sensory analysis, with an emphasis on building the range of words and expressions defining the individual sensory attributes of a brewed coffee,
  • Practice in creating professional coffee brewing recipes using various methods, with an emphasis on full control of % of extraction and % of TDS,
  • Gaining detailed knowledge about individual water parameters such as pH, alkalinity, total hardness and carbonate hardness, mineralisation, composition and water quality standards best for coffee according to Specialty Coffee Association. Learning how to design the best water,
  • Ability to use accessories for water quality testing and gaining practical knowledge about the methods for it’s filtration, to obtain the best possible water quality as a way to keep the café equipment in a good shape and guarantee a high quality of coffee served.

Additional information:

  • Pre requirements: Brewing intermediate course is mandatory
  • The training ends with a theoretical and practical exam. Obtaining positive exam results gives you the opportunity to receive the SCA certificate
  • Number of participants: 4 to 6 people
  • Duration of the course: three days, around 8 hours per day (a 45-minute meal break per day is planned each day)
  • Price: 2800 PLN per person (including VAT tax)
  • Light lunch included
  • The additional/ optional cost of the SCA certificate: 965 PLN ( including VAT tax) – SCA members with currently paid membership fee, 1445 PLN (including VAT tax ) – SCA non-members

Foundation level:

The training enables beginner baristas and home baristas to learn about different ways of making coffee using accessories such as Chemex, Aeropress, dripper and french press. It places emphasis on learning the four fundamental factors affecting the quality of a coffee extraction: grinding degree, water temperature, turbulence and the time of coffee and water contact.

The scope of the course:

  • Getting to know the basic knowledge about the origin of coffee: species, botanical varieties, methods of processing coffee,
  • Understanding the fundamental factors affecting the quality of a brewed coffee: the recipe and the brewing procedure, the quality and the degree of grinding, the temperature and the quality of the water and the time of brewing,
  • Acquiring knowledge about the importance of the quality of water used to prepare coffee and methods of its purification,
  • Exercises in the field of coffee preparation, two ways of preparing coffee: Aeropress and Chemex or drip and french press.

Additional information:

  • Number of participants: 4 – 6
  • Duration of the course: around 7 hours (a 45 minute meal break is planned)
  • Course price: 700 PLN per person
  • The price includes a light lunch
  • The additional cost of the SCA certificate: 300 PLN

Intermediate level:

This course focuses on practical ways of learning how to create precise and efficient recipes and procedures for preparing coffee in various ways; how to control the degree of coffee grinding, water temperature and brewing time. An essential part of the training is gaining practical knowledge on the quality of the water and ways to purify it. The participants also learn how to  determine the strength and the degree of an extraction of a brewed coffee using sensory skills.

The scope of the course:

  • Coffee extraction process research history, the history of „specialty coffee”,
  • The definitions related to the coffee extraction stages,% of TDS,% of extraction,
  • Learning how to use the coffee quality control chart,
  • Practice the use of the refractometer and its application – sensory analysis of various infusions and comparison with the results of % of TDS and % of extraction,
  • Exercises in the field of sensory analysis of coffee prepared in multiple ways, with an emphasis on the ability to recognize the impact of individual factors such as degree and style of roast, water to coffee ratio, grinding degree, time of brew, water temperature and turbulence on coffee quality,
  • The quality of water and its impact on the quality of the extraction process and the individual sensory attributes of coffee,
  • Different ways of water treatment and gaining the ability to choose the right water treatment system depending on its quality,
  • Analysis of the degree and quality of coffee grounds, depending on the method of coffee preparation and the type of grinder used.

Additional information:

  • Number of participants: 2 to 4
  • Duration of the course: two days, around 7 hours per day (a 45 minute meal break per day is planned)
  • Course price: 1600 PLN per person
  • The price includes a light lunch
  • The additional cost of the SCA certificate: 520/940 PLN (SCA members/persons from outside the association)

Professional level:

The highest level of training enables the participants to deepen their scientific knowledge about coffee: the influence of the temperature on coffee brewing, levels and types of acidity during various stages of extraction, the impact of water quality on the taste and quality of the prepared coffee and many others. The course also allows to improve sensory analysis skills and creating coffee description meeting the requirements of the Gold Cup Standard – Specialty Coffee Association.

The scope of the course:

  • How to  use the refractometer to estimate the impact of individual factors determining the quality of the brewed coffee: water temperature, blooming/preinfusion, turbulence, brewing time, various types of coffee filters, dripper shape, coffee roasting degree, degree and quality of ground coffee, application of by-pass and other,
  • Exercises in the field of coffee sensory analysis, with an emphasis on building the range of phrases, words and expressions defining the individual sensory attributes of a brewed coffee,
  • Practice in creating professional coffee brewing recipes using various methods, with an emphasis on full control of % of extraction and % of TDS,
  • Gaining detailed knowledge about individual water parameters such as pH, alkalinity, total hardness and carbonate hardness, mineralisation, composition and water quality standards best for coffee according to Specialty Coffee Association. Learning how to design the best water,
  • Ability to use accessories for water quality testing and gaining practical knowledge about the methods for its filtration, to obtain the best possible water quality as a way to keep the café equipment in a good shape and guarantee a high quality of coffee served.

Additional information:

  • Number of participants: 2 to 4
  • Duration of the course: three days, around 7 hours per day  (a 45 minute meal break per day is planned)
  • Course price: 2500 PLN per person
  • The price includes a light lunch
  • The additional cost of the SCA certificate: 880/1400 PLN (SCA members/persons from outside the association)

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