This module is for established baristas looking to further their career to Head Barista level, exploring the science and analysis of extraction.
2 days. Course starts at 09:30
SCAE certification fee:
10 points earned towards SCAE Coffee Diploma
Scientific measurement of coffee strength.
Charting coffee extraction.
Analysing brewed coffee and espresso.
Using a digital refractometer.
A short practical test and a written exam (25 questions with a pass rate of 70% required).
Origin Coffee Roasters, Wheal Vrose Business Park, Helston, Cornwall (TR13 0FG)
Maximum of four people on a course. No minimum number for courses to run.
If there are no suitable dates showing, please contact us for further information.