SCAE Brewing and Grinding Intermediate
There is an art form in every cup of well brewed coffee, from selecting the beans, to grinding to the correct size and then brewing to extract the flavours. SCAE Brewing and Grinding (Intermediate) is the next step towards producing a great cup of coffee every time.
Building on the skills of the Introduction to Coffee and the Brewing and Grinding (Foundation) this course aims to give you the confidence and the knowledge to improve your coffee brewing.
SCAE Brewing and Grinding covers the areas a good barista needs to know. Beginning with the elementary aspects of coffee grinding, including particle size, release of aromas, and issues such as heat build-up. These hands on sessions will also examine the different types of grinders, and the ways to analyse the grind.
The roast level is discussed and related through to the impact this will have on the grind size. Before the course moves on to the next part of how to produce great coffee, and the history of the research that has gone into brewing. Brewing is covered in enough depth that you will know not only how to brew a great cup of coffee, but also know what can go wrong when brewing and how to avoid these mistakes.
Based in Bathgate, West Lothian the Scottish Barista School offers coffee training and barista training in Glasgow and Edinburgh, although tailored courses can be offered nationally. Contact us to discuss your exact requirements. We offer the SCAE modules and diploma, meaning you gain a recognised qualification to allow you to continue on your chosen career path. All our courses are hands on and give you the chance to learn the most important part of coffee brewing, the tasting.
It is recommended that you complete the SCAE Introduction to Coffee and the SCAE Brewing and Grinding Foundation course before starting the SCAE Brewing and Grinding Intermediate course, although it isn’t mandatory.
Is the SCAE brewing and grinding (intermediate) for you?
• Are you planning a career in the coffee industry?
• Are you planning on taking any of our professional courses?
• Have you taken SCAE Brewing and Grinding (Foundation) and want to continue learning?
• Are you a barista looking to improve your CV with an industry recognised qualification?
If you’ve answered yes to any of the above then contact us now for the course dates and the book yourself on to the next available course. We’re waiting to welcome you on to our courses, and to help you on the next stage of your career path.
- Skill Level: Intermediate
- Duration : 2 day – 9:30am till 4.30pm
- Qualification :SCAE Brewing and Grinding Intermediate
- Number of Points : 10 points towards the Diploma
- Cost Per Person : £595.00 with SCAE Certificate
SCAE Brewing and Grinding Intermediate
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WORDS From our students
“We have worked with Jim Watson on numerous Barista Employability courses run in partnership with Job Centre Plus. These courses have been fundamental in providing individuals with key skills to assist them in gaining employment in the Barista/Hospitality industry. Jim has a great rapour with the trainees and makes the course interesting and fun! Jim in extremely knowledgeable and give the individuals a solid foundation in which to start their barista career. ”
“Recommend it to anyone who wants to immerse deeper into the world of coffee or those who wants to take a career in coffee more seriously. I was a beginner and the training was fun and rewarding. Jim made sure I practiced enough to be familiar with the essential preparation for delivering THE cup of coffee. I will never ever look at the coffee machine and my coffee the same way again!”
“One of the luckiest things that has ever happened to me is stumbling across Jim Watson through a Google search for ‘barista training in Scotland’. I honestly feel as though Jim cares as much about the success of my business as I do. Jim gives 110% to everything he does and I would recommend his training without reservation. Support from Jim does not stop when the training session ends, he’s always at the end of a phone and nothing seems to be too much bother, a rare quality these days!”