SCA Brewing Intermediate
Take Your Brews from Good to Consistently Great.
If you've been brewing for a while and want to move from recipe-following to understanding what's happening in the cup, or you work in coffee and want the science behind brew analysis, this is where brewing precision starts.
Over two full days, we work on the 7 essential elements of brewing, coffee-to-water ratios and how they change solubles concentration, grind setting and its effect on solubles yield, the science of wetting and extraction, and analyzing brews with the ratio-based SCA Brewing Control Chart to move every cup toward the SCA Ideal.
Built for baristas, home enthusiasts moving to the next level, and anyone building a coffee career. The SCA Brewing Intermediate credential validates precision brewing to employers and the industry.
What You'll Walk Away With
- How coffee-to-water ratio changes solubles concentration in the cup
- How grind setting shapes solubles yield and flow rate
- The science of wetting, blooming, and completing the brew cycle
- How to measure a brew and read the SCA Brewing Control Chart
- The precision to consistently brew to the SCA Ideal
What We'll Cover.
01 Coffee Knowledge for Brewing
- The history and science of coffee brewing research
- Roast level and how it changes brew potential
- Freshness at a working level
02 The Essential Elements of Brewing
- The 7 essential elements and how each shifts the cup
- Coffee-to-water ratio: principles, device-suitable ratios, and effect on solubles concentration
- Grind setting: principles, effect on solubles yield, and effect on flow rate
- Brewing time and water temperature (including cold brewing)
- Brew turbulence, water quality, and filter media
- Grinder burr types
03 The Brewing Process and Wetting
- Suitable dose and water delivery time for gravity brewers
- Basic principles of the brewing process
- Order of solids extraction
- Why completing the brewing cycle matters
- Wetting and blooming: cause of bloom, wetting quantities, uniform extraction
04 Analyzing and Charting Your Brew
- Describing a brew objectively
- What a balanced brew looks like
- Solubles yield: optimum and maximum
- Optimum concentration
- The ratio-based SCA Brewing Control Chart
- Measuring brews and calculating solubles yield
05 Maintenance and Care
- Cleaning routines for consistent brews and long-lived equipment
Included in Your Registration.
- SCA-approved course workbook
- All coffee, materials, and equipment access for both days
- Ratio-based SCA Brewing Control Chart and hands-on measurement exercises
- Cupping and brew analysis sessions
- Lunch and refreshments both days
- SCA certificate awarded on successful completion of the practical and written exams (with the certificate option)
Everything You Need to Know Before You Come.
Duration
2 Days
Class size
Max 8 Students
Level
Intermediate
Location
422 11 Ave SE #104, Calgary · Map
Trent Rollings
I founded Timberline and am the lead educator at the school. I've spent years in the industry as a World Coffee Championships Representative and Certified Judge, Q Grader/Instructor, and an Accredited Coffee Trainer, and have experience running coffee shops, a roastery, and training labs.
In class, my focus is creating a safe, fun environment to practice and develop your skills. I break concepts down so they're easier to understand and give you time to try them yourself.
4.9 Stars from 28 Google Reviews.
"Trent is a great instructor. Well organized, communication was super clear, and he was quick to answer any questions before and after the class."
Small class, tons of hands-on time. I finally understand how to dial in at home.
Worth every dollar. Trent explains the why behind everything, not just the how.
Good to Know.
Do I need any experience?
Brewing Foundation is recommended but not required. Intermediate assumes some brewing experience. 3 to 6 months of hands-on time with a manual or automatic drip brewer is a good marker. If you've been brewing at home or work and want the science behind what you're doing, you're set.
Do I need to bring anything?
Just yourself. All the equipment, coffee, and materials are provided here at the school.
Where does it take place?
At our coffee school: 422 11 Ave SE #104, Calgary, AB T2G 0Y4. Everything happens on site unless a date says otherwise.
What if I need to reschedule?
No problem. You can move to another date up to 48 hours before your session. Just get in touch and we will sort it out.
Can I pay in installments?
Yes. Canadian students can split any purchase through Shop Pay at checkout, up to 24 monthly payments (subject to approval, often interest-free on eligible plans).
