Overview
Take your brewing skills to the highest level with the SCA Brewing Professional course. This advanced course is designed for coffee professionals who want a deep, scientific understanding of coffee brewing and the ability to fine-tune every detail for the best possible cup. You’ll explore how different brewing variables—like grind size, water quality, temperature, and turbulence—affect extraction and flavor. You’ll also learn how to measure and adjust brew strength and extraction using the Coffee Brewing Control Chart, refractometers, and advanced brewing tools. Throughout the course, you’ll experiment with different brewing methods, analyze extraction curves, and test how small adjustments impact taste. You’ll also dive into water chemistry, equipment calibration, and the science behind extraction rates, giving you confident control over the brewing process.
Highlights
Get Globally Recognized Certification
Get your skills certified by the most globally-known coffee skills certification from the Specialty Coffee Association.
Make New Coffee Friends
Meet other amazing coffee professionals and enthusiasts.
Learn in Small Classes with World-Class Educators
Get personalized feedback from some of the best in the industry.
Schedule
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Day 1: Advanced Brewing Variables & Extraction Control
Topics:
- Understanding Coffee Solubility – Examining how roast level, grind size, and water quality affect extraction.
- Exploring the Seven Essential Elements of Brewing – Analyzing the key variables that impact coffee quality.
- Grinding Science & Particle Size Distribution – Evaluating how grind consistency influences flow rate and extraction.
- Mastering Brew Time & Contact Time – Learning how to optimize extraction by adjusting time and turbulence.
- Using the Brewing Control Chart – Measuring strength and extraction yield with a refractometer.
- Brewing Methods & Equipment – Comparing the impact of different brew devices on extraction efficiency.
Day 2: Water Quality, Sensory Analysis & Recipe Development
Topics:
- Water Chemistry & Its Effect on Extraction – Understanding alkalinity, hardness, and total dissolved solids.
- Sensory Analysis & Evaluating Brew Quality – Identifying balance, clarity, and defects in brewed coffee.
- Adjusting Brew Ratios & Extraction Balance – Experimenting with different coffee-to-water ratios for optimal taste.
- Cold Brew & Alternative Brewing Techniques – Exploring the impact of extended extraction on flavor.
- Understanding Bypass & Dilution – Learning when and how to use bypass in brewing methods.
- Calibrating Equipment for Consistency – Ensuring grinders, scales, and brewers maintain precision.
Day 3: Brewing Troubleshooting, Workflow & Practical Exams
Topics:
- Troubleshooting Extraction Issues – Diagnosing and fixing under-extraction, over-extraction, and brew inconsistencies.
- Optimizing Workflow & Efficiency – Developing strategies for improving speed and consistency in service environments.
- Advanced Brew Recipe Development – Creating customized brew profiles to highlight specific flavor attributes.
- Quality Control & Sensory Calibration – Aligning sensory evaluations with industry standards for consistency.
- Practical & Written Exams - Successfully complete the practical and online written exams to finish off the course and receive certification.
What's included
What's Included
Facilitator Fee
Facility Fee
All Required Equipment, Supplies, and Coffee
All SCA Fees
SCA Certificate (Pending Successful Exam Completion)
Lunch & Snacks
Free-Flowing Brewed Coffee Throughout The Course
Digital & Printed Resource Pack
Lifetime Access to Student Discord Group
What's Not Included
Travel to The Course
Any Required Accommodations While in Calgary
Hosts
Trent Rollings
Accredited SCA Trainer, World Coffee Championships Representative & Judge
Reviews
I took the SCA Foundation and Intermediate Barista Training with Trent, which only fueled my passion for good coffee even more. The lessons were interactive and easy to understand, with detailed and high-quality materials that prepared me well for the exams. My coffee-making skills have greatly improved as a result. Trent is extremely welcoming and has a way of making you feel like old friends. I look forward to returning for more training.
Corrine J.
Dates
September 2025
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FAQs
Who is this course for?
This course is ideal for:
- Experienced baristas and coffee professionals looking to master advanced brewing techniques and extraction control.
- Café managers and trainers aiming to improve quality control and consistency in coffee preparation.
- Roasters and green coffee buyers who need a deeper understanding of how brew variables affect flavor.
- Competitors preparing for coffee competitions and looking to refine their sensory analysis and brewing precision.
Am I guaranteed certification for this course?
No, certification for this course requires passing both a practical exam and an online written exam covering the course material. But don’t worry—we thoroughly prepare you, and our students consistently achieve high pass rates.
How long is the course?
The course is 24 hours including breaks set over three days. During this time, you'll receive both theory and practical hands-on training.
Does this course have an exam
Yes, to receive certification for Brewing Professional, you must pass both a practical exam and an online written exam. The practical exam assesses your ability to analyze and adjust brewing variables, measure extraction and strength, optimize brew recipes, and troubleshoot brewing inconsistencies. The written exam tests your understanding of advanced brewing concepts, extraction science, water chemistry, and brewing control methods as covered in the course.
What certification do I receive upon completing the course?
If you have registered for the option of receiving a certificate, upon passing the exam, you’ll earn a Brewing Professional certificate from the Specialty Coffee Association, known and recognized worldwide.
Is there a payment plan available for this course?
Yes, all of our courses have payment plans when booking more than one month in advance. The final payment for the course is due one month before the course.
Do I need prior certification or experience to take this course?
Yes, you must hold a Brewing Intermediate certificate prior to taking this course.
Do I need to bring anything to the course?
Everything you need will be provided, including meals and snacks, but you may want to bring a notebook for personal notes.
What if I have dietary restrictions?
We will send you a pre-course email before your course where we ask for any dietary restrictions you may have so that we can accommodate for them when ordering snacks and lunch.
What is the difference between courses and camps?
Courses are structured training classes focused on developing specific coffee skills, such as barista techniques, brewing, and sensory analysis. They typically don't include accommodations or additional opportunities beyond the course itself.
Camps are all-inclusive, immersive experiences that include but go beyond structured courses. They combine hands-on coffee education with community-building, outdoor activities, and unique experiences, creating a deeper connection to coffee and the people behind it.