SCA Brewing Professional
The Precision to Solve Any Brew Problem.
If you're leading brewing at a cafe or roastery and want the science to solve any brew problem in the cup, or you're reaching for the top level of the SCA Brewing path, this is where advanced brewing comes together.
Over three full days, we cover roast level's effect on solubles yield, grind setting and particle size distribution, water chemistry from alkalinity to hardness to electrical conductivity, water treatment using the aim-measure-treat framework, advanced brew analysis with the ratio-based Brewing Control Chart, and bypass techniques for shaping the finished cup.
Built for baristas, roasters, and quality leads. The SCA Brewing Professional credential is the top level of the SCA Brewing Skills path.
What You'll Walk Away With
- How roast level shapes solubles yield, flow rate, and sensory
- Particle size distribution and how to measure and adjust for it
- Water chemistry: alkalinity, hardness, electrical conductivity, and treatment
- Advanced brew analysis using the ratio-based Brewing Control Chart
- Bypass techniques for shaping the finished cup
What We'll Cover.
01 Coffee Knowledge and Equipment
- Roast level and how it affects solubles yield, sensory aspects, and device performance
- Gravity filter shape and recommended bed depth
- How device shape changes the finished brew
02 The Essential Elements at Professional Level
- The 7 essential elements deeper dive
- Grind setting and particle size distribution: factors, methods, and effects
- Brewing time at pro level
- Water temperature's effect on extraction rates and sensory
- Brew turbulence and filter media
03 Water: Quality, Chemistry, and Treatment
- Water origins and their role in brewing
- SCA water recommendations and requirements
- Alkalinity, total hardness, and electrical conductivity
- Water treatment methods
- Water testing and analysis
- Verifying sensory outcomes with different waters
- The aim, measure, and treat framework
04 Wetting and Bypass Techniques
- Wetting: water quantity, wettability, and the phase-to-brew relationship
- Calculating yield based on water retention
- Wetting application in practice
- Bypass: benefits, calculation, measurement, and charting
- Effect of bypass on sensory aspects
05 Brew Analysis and Equipment Care
- Solubles yield (extraction) at professional level
- Solubles concentration (strength) at professional level
- Reading and using the ratio-based Brewing Control Chart
- Grinder burr edge quality
- When and why to replace burrs
Included in Your Registration.
- SCA-approved course workbook
- All coffee, materials, and equipment access for all three days
- Ratio-based SCA Brewing Control Chart and calculator training
- Water chemistry testing kit and treatment lab
- Lunch and refreshments all three 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
3 Days
Class size
Max 8 Students
Level
Professional
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?
Yes. Brewing Intermediate is required. Professional is designed for people already leading brewing at a bar or roastery, or reaching for the top level of the SCA Brewing path. If you've been solving brewing problems and want the science to defend your decisions, 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).
